Bacem Tahu Tempe: A Traditional Indonesian Sweet Soy Braised Tofu and Tempe
Bacem Tahu Tempe is a beloved dish from Indonesian cuisine, where tofu and tempeh are braised in a sweet and savory spice mixture before being deep-fried to perfection. This dish combines the rich textures of tofu and tempe with a blend of aromatic spices, making it a satisfying, flavorful addition to any meal. Bacem refers to the method of braising ingredients in a sweet, savory broth that is infused with a delicious mix of spices and flavors.
Here’s a step-by-step guide to making Bacem Tahu Tempe, with details on the ingredients, preparation, and the traditional cooking techniques used to achieve the perfect balance of flavor.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Tofu Jombang or Yellow Tofu (firm) | 1 package (about 200g) | Must be firm-textured tofu. Can substitute with regular firm tofu. |
| Tempeh (fermented soy cake) | 1 block (about 250g) | Ensure the tempeh is fresh and firm. |
| Spice Paste (Bumbu Halus) | Blend these ingredients into a smooth paste. | |
| Red onion (Bawang Merah) | 7 cloves | Peel and finely chop. |
| Garlic (Bawang Putih) | 4 cloves | Peel and finely chop. |
| Ginger (Jahe) | 1 thumb-sized piece | Peel and grate or finely chop. |
| Candlenut (Kemiri) | To taste (approx. 5-7 nuts) | Crush before using. Can substitute with macadamia or almonds. |
| Coriander (Ketumbar) | To taste (approx. 1 tsp) | Ground or whole, depending on preference. |
| Flavoring Ingredients (Bumbu A) | Add to the cooking water with the tofu and tempe. | |
| Galangal (Lengkuas) | 1 thumb-sized piece | Lightly crushed or smashed. |
| Lemongrass (Sereh) | 2 stalks | Bruised or lightly smashed to release fragrance. |
| Bay leaves (Daun Salam) | 8 leaves | Adds a fresh, earthy aroma. |
| Palm sugar (Gula Jawa) | 2 blocks (approx. 50g) | Grated or chopped for easier melting. |
| Sweet soy sauce (Kecap Manis) | 3 tbsp | Adds sweetness and umami. |
| Tamarind paste (Asam Jawa) | 1 tsp | Soak in water and strain, or use tamarind juice. |
| Salt (Gula Garam) | To taste | Season to balance the sweetness and saltiness of the dish. |
| Coconut water or plain water | 500 ml | Use water or coconut water if available for braising. |
Instructions:
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Prepare the Tofu and Tempeh:
- Slice the tofu and tempeh into thick pieces (about 1 cm thick) based on your personal preference for texture.
- Optionally, you can press the tofu to remove excess water if it is too soft.
-
Make the Spice Paste:
- In a blender or mortar and pestle, combine red onion, garlic, ginger, candlenuts, and coriander. Blend until you have a smooth, fragrant paste.
-
Sauté the Spice Paste:
- Heat a small amount of oil in a pan over medium heat. Add the spice paste and sauté for a few minutes until it becomes aromatic and golden brown. Stir occasionally to avoid burning.
-
Prepare the Braising Liquid:
- In a large pot, add the sautéed spice paste, galangal, lemongrass, and bay leaves. Pour in the sweet soy sauce, tamarind paste, and a generous amount of coconut water or regular water.
- Stir well to dissolve the sugar and tamarind, then season with salt and sugar to taste. Adjust the sweetness and sourness according to your preference by adding more sugar or tamarind as needed.
-
Braised Tofu and Tempeh:
- Add the sliced tofu and tempeh into the braising liquid. Ensure that the pieces are fully submerged.
- Simmer on low heat for about 30-40 minutes, allowing the tofu and tempeh to absorb the rich flavors. Stir occasionally to ensure even cooking and flavor distribution. Continue simmering until the liquid reduces by about half and the tofu and tempeh are tender and flavorful.
-
Frying the Bacem Tahu Tempe:
- Once the braising liquid has reduced, remove the tofu and tempeh from the pot. Allow them to drain and cool slightly.
- Heat oil in a deep frying pan over medium heat. Fry the tofu and tempeh pieces in batches until golden brown and crispy on all sides. Be cautious when frying, as the oil can splatter.
-
Serve and Enjoy:
- Once fried, remove the tofu and tempeh and drain any excess oil on paper towels.
- Serve your Bacem Tahu Tempe warm as a delicious side dish, with steamed rice, sambal, or as part of a larger Indonesian feast. You can also enjoy it with a spicy peanut sauce or sambal for extra flavor.
Nutritional Information (Approximate values per serving):
| Nutrient | Amount per serving (1 piece of tofu + 1 piece of tempeh) |
|---|---|
| Calories | 250 kcal |
| Protein | 16g |
| Fat | 18g (mostly from frying) |
| Carbohydrates | 15g |
| Fiber | 3g |
| Sugars | 5g |
| Sodium | 450mg |
| Iron | 4.5mg |
| Calcium | 150mg |
Cooking Tips:
- Tempeh Alternative: If you can’t find tempeh, you can substitute it with more tofu or other plant-based proteins like seitan.
- Coconut Water: While coconut water adds a rich, slightly sweet flavor, plain water can be used if coconut water is not available.
- Sweetness Balance: Adjust the sweetness of the dish by varying the amount of palm sugar and sweet soy sauce according to taste. Indonesian Bacem is known for its balanced sweet-salty flavor, so taste as you go and customize it to your preference.
This Bacem Tahu Tempe is an easy and satisfying dish that brings out the best in tofu and tempeh. Perfect for family gatherings or a light meal, it will make you feel like you’re enjoying authentic Indonesian home cooking!
