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Tofu Rendang

Tofu Rendang

Brought to you by: The Vegetarian Society
Malaysian
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A deliciously different recipe from The Vegetarian Society.

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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.

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