Sambal Tahu Tempeh with Green Chilies

Tahu Tempe Cabe Ijo: A Flavorful Indonesian Delight

Ingredients:

• 2 pieces of yellow tofu (cut into 4 pieces each)
• 4 pieces of tempeh (cut into pieces; adjust quantity as desired)
• Salt to taste
• Cooking oil
• 1 teaspoon sweet soy sauce
• 1 tablespoon chicken bouillon powder
• 200 ml water
• 1 teaspoon granulated sugar
• 2 shallots (fried and sprinkled on top after cooking)
• 2 bay leaves
• Lemongrass stalks (to taste)
• Spice Paste:
  • 1 garlic clove
  • 1 shallot
  • 1 candlenut
  • 2 large green chilies
  • 10 small green bird’s eye chilies (adjust to taste)
  • 1 small tomato

Instructions:

1. Prepare Tofu and Tempeh: Season the tofu and tempeh with a pinch of salt. Heat oil in a pan and fry the tofu and tempeh until crispy and golden brown. Remove from the oil and drain on paper towels to remove excess oil.

2. Make Spice Paste: Blend the garlic, shallot, candlenut, green chilies, bird’s eye chilies, and tomato into a smooth paste.

3. Cook the Spice Paste: In a clean pan, heat a little oil and sauté the spice paste along with the bay leaves and lemongrass until fragrant and the oil starts to separate from the paste.

4. Add Liquid Ingredients: Pour in the water, granulated sugar, sweet soy sauce, salt, and chicken bouillon powder. Stir well and let the mixture come to a boil.

5. Combine Tofu and Tempeh: Once the sauce is boiling, add the fried tofu and tempeh pieces. Stir gently to ensure the tofu and tempeh are well coated with the sauce. Allow it to simmer until the flavors meld and the sauce is slightly reduced.

6. Finish and Serve: Remove from heat. Sprinkle the fried shallots on top for added texture and flavor. Serve warm with steamed rice or as part of a larger meal.

Enjoy this Indonesian classic that’s rich in flavor and perfect for any meal!