Terik Tahu dan Tempeh - Tofu and Tempeh Stew in Coconut Milk

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • 2 tablespoon oil
  • 2 bay leaves (Indonesian: daun salam)
  • 2 kaffir lime leaves (Indonesian: daun jeruk)
  • 1 lemongrass (Indonesian: sereh), cut and bruised
  • 500 ml coconut milk
  • 300 ml water
  • 250 gram tempeh, cut into bite sizes, deep fried
  • 250 gram tofu, cut into bite sizes, deep fried
  • Grind the following into spice paste
  • 100 gram shallot (Indonesian: bawang merah)
  • 4 cloves garlic (Indonesian: bawang putih)
  • 5 candlenuts (Indonesian: kemiri)
  • 1 inch galangal (Indonesian: lengkuas)
  • 2 teaspoon coriander seeds (Indonesian: biji ketumbar)
  • 1 teaspoon palm sugar (Indonesian: gula Jawa)
  • 1 teaspoon salt


  1. Heat oil and sauté spice paste until fragrant, about 2-3 minutes
  2. Add bay leaves, kaffir lime leaves, and lemongrass, cook for another 2 minutes.
  3. Add coconut milk, water, fried tempeh, and fried tofu. Bring to a boil.
  4. Reduce heat, and simmer until the sauce has reduced and clings to tofu and tempeh.
  5. Turn off heat, and transfer to a serving bowl. Serve with steamed white rice.

Another great recipe by https://dailycookingquest.com.