Tumis Tahu & Zucchini - Tofu and Zucchini in Spicy Coconut Milk

Author: Anita Jacobson

Categories: Main Dish Vegetarian

Cuisines: Indonesian

Ingredients: Tofu Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 2 tablespoon oil
• 2 Indonesian bay leaves (Indonesian: daun salam)
• 400 gram zucchini, cut into bite size wedges
• 1 tablespoon palm sugar (Indonesian: gula Jawa)
• 2 teaspoon salt (or 1 teaspoon salt + 1/2 tablespoon fish sauce for non vegetarian option)
• 200 ml coconut milk
• 200 ml water (or chicken stock for non vegetarian option)
• 400 gram firm tofu, cut into bite size cubes
• 1 red fresno chili peppers (Indonesian: cabe merah besar), sliced diagonally
• Grind the following into spice paste
• 50 gram shallots
• 4 cloves garlic
• 4 red fresno chili peppers (Indonesian: cabe merah besar)
• 2-4 red cayenne chili peppers (Indonesian: cabe merah keriting), optional
• 4 candlenuts (Indonesian: kemiri)
• 1 inch galangal

Instructions

1. Heat oil in a wok on medium high, sauté spice paste and bay leaves until fragrant, about 5 minutes.
2. Add zucchini, palm sugar, and salt. Mix well.
3. Add coconut milk and water, bring to a boil on medium heat to prevent coconut milk from curdled. Cook for 5 minutes.
4. Add tofu and sliced chilies. Once the sauce boils again, reduce heat and simmer for 3 minutes. Adjust salt and sugar as needed.
5. Turn off heat, transfer to a serving bowl. Serve hot with steamed white rice.