Coconut-Braised Tempeh and Tofu Delight 🌴

Bacem Tempe and Tahu (Coconut Water Braised Tempeh and Tofu) 🌴

This delightful Indonesian dish, Bacem Tempe and Tahu, is a flavorful combination of tempeh and tofu marinated in a fragrant blend of spices and braised in coconut water. The result is a tender and savory dish that’s perfect for any meal or as a snack.

Ingredients

Instructions

1. Preparation of Ingredients:

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   • Cut the tempeh into cubes, about the size of a matchstick or according to your preference.

2. Spice Blending:

   • In a mortar and pestle or food processor, blend the garlic, shallots, coriander, and candlenut until smooth. This spice paste will infuse your dish with rich flavor.

3. Cooking the Base:

   • In a pot, bring the coconut water to a boil. Add the smashed galangal and bay leaves for aroma. Once boiling, incorporate the blended spice paste and ground pepper.

4. Adding Tempeh and Tofu:

   • Gently place the tempeh and tofu into the boiling coconut water mixture.

5. Seasoning the Dish:

   • Add the sliced brown sugar, sweet soy sauce, chicken bouillon powder, and fine salt. Stir gently to ensure the ingredients are well mixed. Taste and adjust the seasoning if necessary.

6. Simmering:

   • Allow the mixture to simmer until the liquid reduces and thickens, keeping the heat at medium-low. This helps the spices to penetrate the tempeh and tofu for deeper flavor.

7. Final Touch:

   • Once the liquid has reduced, turn off the heat. The dish can be enjoyed immediately, but for added texture, consider lightly frying the tempeh and tofu before serving. This step gives it a crispy exterior while retaining the juicy flavor inside.

8. Serving Suggestions:

   • Serve warm as a side dish or a snack. My husband loves to nibble on them as a tasty treat!

This Bacem Tempe and Tahu is not just a meal; it’s a culinary experience that brings the essence of Indonesian flavors into your home. Enjoy this dish with steamed rice, or simply savor it on its own for a delightful treat!