Tofu Rendang
By The Vegetarian Society
Published on 05 January 2022
A deliciously different recipe from The Vegetarian Society.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.