Bacem Tahu Tempe and Boiled Mustard Greens
In this delightful recipe, we combine the rich flavors of Bacem Tahu Tempe with the freshness of boiled mustard greens. This dish beautifully melds the savory taste of marinated tofu and tempeh with the vibrant green of the greens, making it a wholesome meal that is both satisfying and nutritious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu (tofu) | 1 block |
| Tempe (fermented soybean cake) | 1 block |
| Santan Kara (coconut milk) | 1 package |
| Gula merah kecil (small palm sugar) | 1 piece |
| Bango Bumbu Bacem Tahu Tempe | 1 packet |
| Kecap (sweet soy sauce) | To taste |
| Gula (sugar) | To taste |
| Garam (salt) | To taste |
| Air (water) | As needed |
| Sawi hijau (mustard greens) | 1 bunch |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 12g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 5g |
Instructions
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Prepare the Tofu and Tempeh: Start by slicing the tofu and tempeh into pieces according to your preference. This will help them absorb the flavors of the marinade more effectively.
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Mix the Marinade: In a mixing bowl, combine the Bango seasoning mix, coconut milk, small palm sugar, water, sweet soy sauce, sugar, and salt. Stir the mixture until all ingredients are well blended and the sugar has dissolved.
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Marinate the Tofu and Tempeh: Carefully add the sliced tofu and tempeh into the marinade. It’s important to immerse them fully without waiting for the water to boil. Allow the mixture to simmer on low heat, letting it gently cook until most of the liquid has evaporated and the flavors have infused into the tofu and tempeh.
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Drain and Fry: Once the liquid has reduced significantly, drain the tofu and tempeh pieces. Heat a little oil in a frying pan and fry the marinated tofu and tempeh until they are golden brown. Be mindful not to fry them for too long to maintain their tender texture.
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Prepare the Mustard Greens: While the tofu and tempeh are frying, wash the mustard greens thoroughly and chop them into manageable pieces.
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Boil the Mustard Greens: In a separate pot, bring water to a boil. Add a pinch of salt to the boiling water, then add the chopped mustard greens. Boil them for just a brief moment to retain their bright color and crispness—about one to two minutes is ideal.
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Serve: Arrange the golden-brown Bacem Tahu Tempe on a serving plate alongside the vibrant boiled mustard greens. This dish is not only visually appealing but also packed with flavor, making it perfect for any occasion.
Enjoy this harmonious blend of flavors, and let every bite take you on a culinary journey that celebrates the essence of traditional Indonesian cuisine!
