Vegetarian
Sweet Braised Tofu and Tempeh
Slow-braised in palm sugar until it soaks through, then briefly fried.
- Time
- 1 h
- servings
- 5
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 3.500
Equipment used:StovePotWok
Contains: Soy
Ingredients
Quantities adjust automatically.
- 6 pcTofuNot yet
- 1 blockTempehNot yet
- 100 gPalm sugarNot yet
- 6 cloveShallotNot yet
- 4 cloveGarlicNot yet
- 1 tspCoriander seedNot yet
- 3 pcCandlenutoptionalNot yet
- 1 thumbGalangalNot yet
- 3 sheetIndonesian bay leafNot yet
- 1 tbspTamarindoptionalNot yet
- 1½ tspSaltNot yet
- 200 mlCooking oilNot yet
Method
- 1
Grind the shallots, garlic, coriander, candlenut, and salt.
- 2
Arrange the tofu and tempeh in a pot. Add the paste, palm sugar, tamarind water, galangal, bay leaves, and water to cover.
- 3
Simmer over low heat until the liquid is gone and the colour turns deep brown. Takes 40 minutes and must not be rushed.
- 4
Fry briefly before serving so the edges crisp slightly.
Estimated nutrition per serving
- Energy
- 367 kkal
- Protein
- 18 g
- Carbohydrate
- 28 g
- Fat
- 23 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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