Creamy Indonesian Tofu in Spicy Coconut Broth

Tahu Kuah Santan Recipe

Ingredients:

• 5 pieces of tofu (cut into small cubes)
• 4 shallots
• 3 cloves of garlic
• 1 red chili pepper
• 5 bird’s eye chilies
• 1 packet of coconut milk (Kara brand)
• 2 candlenuts
• Green onions (for garnish)
• Seasoning (to taste)
• Turmeric (to taste)
• 1 stalk of lemongrass
• 2 kaffir lime leaves
• 1/2 cup water

Instructions:

1. Prepare the Tofu: Cut the tofu into small cubes. Set aside.

2. Make the Spice Paste: In a mortar and pestle or food processor, grind the shallots, garlic, candlenuts, and turmeric into a smooth paste.

3. Slice the Chilies and Green Onions: Thinly slice the red chili pepper and bird’s eye chilies. Chop the green onions into small pieces.

4. Sauté the Spices: Heat a bit of oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant and golden brown.

5. Add the Aromatics: Stir in the sliced red chili, bird’s eye chilies, kaffir lime leaves, and lightly bruised lemongrass. Cook for a few minutes until the flavors meld together.

6. Incorporate the Coconut Milk: Pour in the coconut milk and water, stirring well to combine.

7. Simmer the Tofu: Add the tofu cubes to the pan, followed by the seasoning to taste. Stir gently and let the mixture simmer until the tofu is cooked through and the flavors are well combined.

8. Finish with Green Onions: Add the chopped green onions just before serving, allowing them to wilt slightly.

9. Serve: Once the dish reaches a gentle boil and the tofu is cooked, your Tahu Kuah Santan is ready to be enjoyed. Serve hot with steamed rice or as a flavorful addition to your meal.

Enjoy this delicious Indonesian tofu dish with its creamy, spicy coconut broth, perfect for a comforting meal!