Tahu Tempe Bacem is a traditional Indonesian dish that combines the earthy flavors of tempeh and tofu, marinated in a sweet and aromatic blend. Perfect as a side or main dish, this recipe brings a touch of home-cooked comfort to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut water | From 2 coconuts |
| Tempeh | 1 board, cut as desired |
| Tofu | 6 pieces |
| Bay leaves | 2 leaves |
| Lemongrass | 3 stalks, bruised |
| Galangal | 2 cm, crushed |
| Sweet soy sauce | 2 tablespoons |
| Ground Spice Mix: | |
| Palm sugar | 100 grams |
| Shallots | 6 pieces |
| Garlic | 4 cloves |
| Coriander | 1/2 tablespoon |
| Salt | 1/2 teaspoon |
Instructions
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Prepare the Marinade: In a pot, combine the ground spice mix with the coconut water, bay leaves, lemongrass, galangal, and sweet soy sauce. Bring the mixture to a simmer.
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Add Tofu and Tempeh: Gently place the tofu on top of the tempeh in the pot, ensuring the tofu remains intact. Allow it to simmer until most of the liquid evaporates, stirring occasionally to avoid sticking.
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Fry the Tofu and Tempeh: Once the liquid has reduced, remove the tofu and tempeh from the pot and let them drain. Heat oil in a frying pan over medium heat, then fry the tofu and tempeh until golden brown, being careful not to overcook.
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Serve: Transfer the fried tofu and tempeh to a serving platter and enjoy this delightful dish with steamed rice or as part of a larger meal.
Tahu Tempe Bacem is not just a dish; it’s an experience, offering a balance of sweetness and savory goodness that captures the essence of Indonesian cuisine. Enjoy this culinary gem!