Tahu Tempe in Yellow Spice (Tahu Tempe Bumbu Kuning)

A delicious and wholesome Indonesian dish, Tahu Tempe Bumbu Kuning brings together the earthy flavors of tofu, tempeh, and vegetables, all coated in a fragrant yellow spice blend. Perfect for a hearty, plant-based meal, this recipe bursts with warmth and authentic Indonesian spices. It’s simple yet comforting, ideal for those who want to explore Indonesian cuisine at home.

Ingredients:

For the spice paste (Bumbu Halus):

Instructions:

1. Prepare the tofu, tempeh, and potatoes:

   • Cut the tofu, tempeh, and potatoes into medium-sized cubes.
   • In a deep pan, heat some cooking oil and fry the tofu, tempeh, and potatoes until they are half-cooked. This should take around 3–5 minutes. Remove and drain on paper towels to get rid of excess oil.

2. Make the spice paste (Bumbu Halus):

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   • In a mortar and pestle or blender, grind together the shallots, garlic, coriander, and turmeric until it forms a smooth paste.

3. Sauté the spices:

   • Heat a bit of oil in a large skillet or wok over medium heat. Add the spice paste and sauté for a few minutes until it becomes fragrant and aromatic.
   • Add the whole bird’s eye chilies and stir for about 30 seconds, letting the flavors mix.

4. Add scallions and sauté:

   • Toss in the scallions and stir-fry until they begin to soften, about 1–2 minutes.

5. Combine tofu, tempeh, and potatoes:

   • Gently add the fried tofu, tempeh, and potatoes into the skillet. Stir well so that the spice paste evenly coats all the ingredients.

6. Simmer with water:

   • Pour in just enough water to submerge the ingredients slightly, making sure the dish doesn’t become too watery. Stir everything together.
   • Add bean sprouts, then season with salt to taste. Stir to ensure all the flavors meld together.

7. Cook to perfection:

   • Let the dish simmer on low heat until the water reduces, the flavors have deepened, and the vegetables are fully cooked. This should take about 5–7 minutes. Don’t forget to taste and adjust the seasoning as needed.

8. Serve:

   • Once done, turn off the heat and let it sit for a few minutes before serving. Serve Tahu Tempe Bumbu Kuning with steamed rice for a fulfilling meal.

Tips:

• Adjusting heat: You can increase or decrease the number of bird’s eye chilies according to your spice tolerance. This dish traditionally has a bit of a kick, but you can tailor it to your preferences.
• Extra flavor: For a richer taste, add a splash of coconut milk along with the water during the simmering step.
• Substitutions: You can swap out the potatoes for sweet potatoes or other root vegetables if desired.

This flavorful and easy-to-make dish will bring a slice of Indonesia to your kitchen. Enjoy!