Indonesia | Vegetables | Tempeh | Tofu

Tahu dan Tempe Bumbu Rujak

(Indonesian tofu & tempeh in spicy coconut sauce)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Shallots chopped 6 or 7 each
Garlic crushed 4-5 cloves
Sambal oelek 3-5 Tbsp
Candlenuts or almonds 5-6 each
Tamarind pulp 1 Tbsp
Turmeric powder 1 tsp
 
Oil 2-3 Tbsp
Lemongrass white part only, crushed with a mallet or knife 3 stalks
Kaffir lime leaves 4-6 each
Galangal sliced into thin discs 1" piece
Tempeh cubed 1 lb
Tofu, firm cubed 1 lb
Coconut milk 2 cups
Sugar 2 Tbsp
Salt to taste

METHOD

Basic Steps:  Puree → Sauté → Simmer
  1. Place the shallots, garlic, sambal oelek, nuts, tamarind and turmeric into a blender or food processor and puree. Add a little water if necessary to bring the ingredients together.
  2. Heat the oil in a large saucepan or wok over medium high flame. Add the shallot puree and sauté till fragrant, 3-5 minutes. Add the crushed lemongrass and lime leaves and sauté 1-2 minutes more.
  3. Add the tempeh, tofu and coconut milk. Season with sugar and salt, reduce heat and simmer until coconut milk has thickened, 15-20 minutes. Serve with rice.

VARIATIONS

  • The cubed tofu can be deep-fried first if you like. Pre-fried tofu cubes can be found at many Asian markets.
  • One medium-sized white onion can be substituted for the shallots.
  • Use all tofu or all tempeh if you prefer.
  • Ayam Bumbu Rujak: Use one chicken, about 2 1/2 lbs and cut into serving pieces, in place of the tofu and tempeh. The chicken can be browned first in hot oil if you like.
  • Telur Bumbu Rujak: Use 6 or 7 hard-boiled eggs in place of the tofu and tempeh.

NOTES

  • This simple vegetarian dish uses tempeh, a fermented soybean cake, that is popular in Indonesian cuisine.
  • The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten. They can be removed before serving if you like.