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

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 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


  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.

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