Tahu and Tempe Penyet Recipe: A Delightful Indonesian Comfort Dish

Introduction

Tahu (tofu) and Tempe (fermented soybeans) Penyet is a beloved Indonesian dish that combines crispy tofu and tempeh, smothered in a rich and flavorful sambal (spicy chili sauce). “Penyet” refers to the technique of slightly smashing the fried tofu and tempeh after they’ve been cooked, allowing them to soak up the sambal. This dish is incredibly satisfying, especially when paired with fresh vegetables and a bowl of steamed rice. If you’re looking to bring the bold and comforting flavors of Indonesia into your kitchen, this recipe is the perfect introduction.

Ingredients & Nutritional Information

Instructions

Step 1: Preparing the Tofu and Tempeh

1. Drain and slice the tofu and tempeh:
   Once you’ve rinsed and briefly boiled the tofu (boiling helps remove excess moisture and makes it easier to fry), slice both the tofu and tempeh into squares or rectangles according to your preference.

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2. Marinate the tofu and tempeh:
   In a bowl, combine the chopped garlic, salt, black pepper, and ground coriander (if using). Add enough water to cover the tofu and tempeh, and submerge them in the marinade. Let them sit for about 15 minutes, allowing the flavors to penetrate the tofu and tempeh.

3. Fry the tofu and tempeh:
   Heat oil in a frying pan over medium heat. Fry the marinated tofu and tempeh until they become golden brown and crispy on the outside, about 3-4 minutes per side. Once done, set them aside on paper towels to drain any excess oil.

Step 2: Making the Sambal (Chili Sauce)

1. Sauté the ingredients for the sambal:
   In the same pan, heat about 2 tablespoons of oil. Add the chopped shallots and garlic, and sauté until fragrant. Next, add the tomato and bird’s eye chilies. Stir-fry them until the tomatoes start to soften and the chilies release their aroma.

2. Add the candlenuts and roasted shrimp paste:
   After a few minutes of sautéing the initial ingredients, add the candlenuts (kemiri) and the roasted shrimp paste (terasi). Make sure to sauté the ingredients in stages to prevent the candlenuts from burning, as they cook more slowly compared to the other ingredients.

3. Blend or crush the sambal:
   Once all the ingredients have been cooked and fragrant, transfer the mixture into a mortar (cobek) or blender. Add the salt and palm sugar, and crush everything together until you get a smooth yet slightly chunky consistency. The sambal should be spicy, tangy, and slightly sweet.

Step 3: Combining Everything

1. Smash the tofu and tempeh:
   Using the back of a spoon or a pestle, gently press down on the fried tofu and tempeh to “smash” them slightly (penyet). This allows the sambal to cling to them and soak into the cracks.

2. Top with sambal:
   Place the smashed tofu and tempeh onto a serving plate. Generously spoon the sambal over the top. The sambal should coat the tofu and tempeh well, giving every bite an explosion of flavor.

3. Serve with fresh sides:
   Garnish the plate with fresh basil leaves (daun kemangi), sliced cucumber, and any other fresh vegetables you’d like. This cooling accompaniment will help balance the heat of the sambal.

Step 4: Serving Suggestions

1. Pair with steamed rice:
   The combination of crispy tofu, tempeh, spicy sambal, and fragrant rice is irresistible. Serve this dish with a side of warm, steamed rice to make it a complete meal.

2. Optional garnishes:
   You can also serve this dish with a side of fried shallots for extra crunch, or some fresh lime wedges to squeeze over the top for a tangy twist.

Final Thoughts

Tahu and Tempe Penyet is a dish that perfectly balances textures and flavors. The creamy tofu and nutty tempeh contrast beautifully with the fiery and flavorful sambal, creating a mouthwatering experience in every bite. It’s a dish that’s easy to make, packed with protein, and perfect for any occasion, whether it’s a family meal or a special gathering.

Be warned, though—this dish is so delicious that it may cause you to break any diet plans you have in place! Enjoy it with your favorite people, and don’t forget to cook extra rice because, trust me, you’ll need it!