Tahu dan Tempe Bacem (Braised Spiced Tofu and Tempeh)
Tahu dan Tempe Bacem (Braised Spiced Tofu and Tempeh)-Tofu and Tempeh are braised in aromatic spices and herbs and then pan-fried for a healthier version.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 gr extra firm tofu (cut into 3 x 3- inch)
- 500 gr tempe (cut into triangles)
- 4 cups coconut water (you may need more)
- 2 Tbsp cooking oil (divided)
- 1 tsp coriander seeds (or 1 Tbsp coriander powder)
- 1 inch galangal roots (or 1 Tbsp galangal powder)
- 3 shallots (peeled and finely chopped)
- 4 cloves garlic (peeled and finely minced)
- 3 bay leaves
- 3 Tbsp kecap manis (or sweet soy sauce)
- 100 gr coconut sugar (or use 60 gr brown sugar)
- 1 tsp Salt
Instructions
- 1
Place spices to grind in a food processor and grind into a paste. Add a bit oil to help it goes if needed
- 2
Place the cut tofu and tempeh inside a large pot, add in 4 cups of coconut water until it just barely covers the tofu and tempeh. Add more if it's not enough. Add ground spices, bay leaves, and seasonings. Bring to a boil and then lower to let them gently simmer until the water evaporates half and then turn the tofu and tempeh over and boil until the water is almost all evaporated and the spices are absorbed
- 3
Remove from the pot and let them cool down
- 4
Preheat oil and pan fried the tofu on all sides until golden brown before serving and serve with chili if you like