Tahu dan Tempe Bumbu Rujak
(Indonesian tofu and tempeh in spicy coconut sauce)
4 to 6 servings
- Shallots, chopped -- 6 or 7
- Garlic, crushed -- 4 to 5 cloves
- Sambal oelek -- 3 to 5 tablespoons
- Candlenuts or almonds -- 5 to 6
- Tamarind pulp -- 1 tablespoon
- Turmeric -- 1 teaspoon
- Oil -- 2 to 3 tablespoons
- Lemongrass, white part only, crushed with a mallet or knife -- 3 stalks
- Kaffir lime leaves -- 4 to 6
- Galangal, sliced into thin discs -- 1-inch piece
- Tempeh, cubed -- 1 pound
- Firm tofu, cubed -- 1 pound
- Coconut milk -- 2 cups
- Sugar -- 2 tablespoons
- Salt -- to taste
- Place the shallots, garlic, sambal oelek, candlenuts or almonds, tamarind and turmeric into a blender or food processor and puree. Add a little water if necessary to bring the ingredients together.
- Heat the oil in a large saucepan or wok over medium high flame. Add the shallot puree and sauté until fragrant, 3 to 5 minutes. Add the crushed lemongrass and lime leaves and sauté 1 to 2 minutes more.
- Add the tempeh, tofu, coconut milk and salt. Reduce heat to low and simmer until coconut milk has thickened, 15 to 20 minutes. Serve with rice.
Bumbu Rujak Variations
- 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.
- 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.