Tofu & Tempeh in Coconut Milk

Origin: Java Island

Ingredients
  

  • 300 g tofu, cut in dice or long strips
  • 300 g tempeh, cut in dice or long strips
  • 2 cm galangale, bruises or sliced
  • 2 pc ribbons of stinky beans / pete, peeled & halved or 100 gr ready peeled beans from asian shops, halved (if preferred)
  • 2 pc salam or bay leaves as subtitute
  • 1 l mid-thick coconut milk or 500 ml thick coconut milk mix with 500 ml water
  • 1 tsp sugar or to taste
  • salt to taste
  • 5 tbsp oil

Spice for the paste

  • 2 pc large green chillies, thinly sliced
  • 6 pc small red chillies / bird chillies (optional, if you like it spicy)
  • 6 pc shallots, thinly sliced
  • 3 gloves garlic, thinly sliced

Tofu & Tempeh in Coconut Milk

This is a typical daily menu along the rural villages & suburb areas of Java Island. I remember my mother cooked it often during my childhood time. No wonder….the ingredients are available anytime & the cooking process is simply quick. What you have to do just cut or slice the ingredients & seasoning spices, get the coconut milk & the dish is ready to serve in a swift time! And it tastes simply delicious!! This is also a good alternative recipe for vegetarians ..
Tipps: The seasoning spices should be stir-fried until well cooked before adding the coconut milk. This is the secret to obtain the best taste. If you dont mind the smell of petai or stinky beans, then try to get them on the recipe. I assure you, Petai gives an exotic flavour to the sauce!! hmmmm……Yummy!! 😉 Unfortunatelly
I didn't have stock when I was happened to pepare this recipe, so this time the stinky beans was absent. But it still taste good though ;-).

Instructions

  • Prepare all the sliced ingredients. Put aside.
  • Heat 5 tbsp oil in a shallow pan/wok & stir fry shallots & garlic until transparent & fragant.
  • Add the chillies, salam/bay leaves & galangale. Stir all the time until wilted. (Add salt immediately if the chili's fume causes you to cough uncontrollably 😉
  • Add the sliced tempe and petai beans (if used). Stir fry for about 5 minutes until the tempe colour slightly changes & petai beans become a bit wilted.
  • ** Add the coconut milk and stir to mix.
  • Add the sliced tofu. Bring over medium heat to boil. Stir occasionally.
  • Adjust the seasoning, add salt & sugar to taste.
  • Note: ** If you use mix coconut milk (water & thick coconut milk), add hot water to the pan/wok at first then following by thick coconut milk & stir to mix immediately.
Keyword coconut sauce, indonesian vegetarian dish, tempeh, tofu

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