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Tofu Rendang

Tofu Rendang

By The Vegetarian SocietyPublished on 05 January 2022A deliciously different recipe from The Vegetarian Society.
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Time and servings

35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time

Ingredients

  • 2 cloves of garlic
  • 2 lemongrass stalks, peeled and sliced
  • 1 tsp of sugar
  • 250 ml of tinned coconut milk
  • 2 tbsp of fresh coriander, roughly chopped, plus extra to garnish
  • 3 tbsp of dessicated coconut
  • 6 shallots, or one onion, sliced
  • 3 fresh red chillies
  • 2 tbsp of fresh ginger, grated
  • 1 tsp of turmeric
  • 1 tsp of tamarind paste, dissolved in 1 tbsp water
  • 4 star anise
  • 1 cinnamon stick
  • 300 g of tofu

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.