Rendang Tempe and Tofu: A Simple Indonesian Delight
Rendang tempe and tofu is a beloved Indonesian dish that showcases the rich flavors of traditional rendang spices combined with the satisfying textures of tempe and tofu. This delightful recipe is not only easy to prepare but also offers a wholesome, vegetarian option packed with nutrients. Whether you’re hosting a family dinner or looking for a quick weeknight meal, this dish is sure to impress your guests and satisfy your cravings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet soy sauce (kecap banggo) | 1 small set |
| Palm sugar (gula jawa) | 1 ball |
| Salt (garam) | 1 teaspoon |
| Tofu | 5 pieces |
| Water | 250 ml |
| Tempe (fermented soybeans) | 10 pieces |
| Garlic | 2 cloves |
| Coriander (ketumbar) | 1 teaspoon |
| Lemongrass (serai) | 1 stalk |
| Kaffir lime leaves (daun sere) | 2 leaves |
| Vegetable oil | 250 ml |
| Rendang spice mix (bumbu rendang Indofood) | 1 packet |
Instructions
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Prepare the Spice Mixture: Begin by grinding the garlic, coriander, and lemongrass together to form a fragrant spice paste. Set aside a portion of the paste for marinating the tempe and tofu.
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Marinate the Tempe and Tofu: In a mixing bowl, coat the tempe and tofu pieces with the ground spice mixture and let them marinate for a while. This step will enhance the flavors of the dish.
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Fry the Tempe and Tofu: Heat vegetable oil in a frying pan over medium heat. Once hot, gently add the marinated tempe and tofu pieces. Fry them until they are golden brown and crispy on all sides. Once done, remove them from the oil and drain on paper towels to remove excess oil.
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Simmer the Dish: In a large pot, bring 250 ml of water to a boil. Add the fried tempe and tofu into the boiling water. Allow them to simmer without adding any additional seasonings until the water reduces significantly.
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Add the Seasonings: When the water has reduced, stir in the sweet soy sauce (kecap), palm sugar (gula jawa), and the rendang spice mix. Mix everything well to ensure that the tempe and tofu are coated in the rich, flavorful sauce.
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Finish Cooking: Let the mixture simmer for an additional 5-10 minutes, allowing the flavors to meld together. The sauce should thicken, coating the tempe and tofu beautifully.
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Serve: Your rendang tempe and tofu is now ready to be served. Garnish with fried shallots and fresh chili peppers if desired. Enjoy this dish with steamed rice or as a delicious addition to your favorite Indonesian meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 16 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sodium | 600 mg |
Tips
- Adjust the Spice Level: If you prefer a spicier version, feel free to add more fresh chilies during cooking.
- Make it Vegan: This recipe is naturally vegan, making it a great choice for those following a plant-based diet.
- Serve it Right: Pair this dish with steamed jasmine rice, cucumber salad, or pickled vegetables to balance the flavors.
This simple yet flavorful recipe for rendang tempe and tofu is a wonderful representation of Indonesian cuisine, showcasing the harmony of spices and textures that can easily be made at home. Enjoy cooking and savoring every bite!
