- Recipes
- Tofu Rendang
Ingredients
- 3 tbsp dessicated coconut
- 2 cloves garlic
- 6 shallots, or one onion, sliced
- 2 lemongrass stalks, peeled and sliced
- 3 fresh red chillies
- 2 tbsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp sugar
- 250ml tinned coconut milk
- 1 tsp tamarind paste, dissolved in 1 tbsp water
- 4 star anise
- 1 cinnamon stick
- 300g tofu
- 2 tbsp fresh coriander, roughly chopped, plus extra to garnish
Method
Step 1
Heat a dry frying pan, add the desiccated coconut and toast until lightly golden.
Step 2
Pound or blend together the toasted coconut, garlic, shallots or onion, lemongrass, chillies, ginger, turmeric, salt and sugar to make a paste.
Step 3
Heat the oil in a heavy based frying pan. Add the paste and cook for 5 minutes, stirring, until fragrant.
Step 4
Add the coconut milk to the pan, along with 125 ml water, the tamarind water, star anise and cinnamon stick and bring to the boil, stirring constantly.
Step 5
Reduce the heat and simmer gently for a further 5 minutes. Then add the Cauldron Marinated Tofu Pieces and continue to cook gently for another 10 minutes. Stir in the chopped coriander.
Step 6
To serve, garnish with more fresh coriander. Delicious served with steamed rice or noodles and chilli fried spinach.
Shop the ingredients
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On Offer
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OfferNow £1.65, was £2.15
Schwartz Cinnamon Sticks Jar 13g
13g£1.65
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Other
The Tofoo Co Naked Organic Extra Firm Tofu 280g
280g£2.30
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Ocado Garlic 4 per pack
4 per pack95p
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Ocado Desiccated Coconut 200g
200g£1.60
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