Ingredients
| Ingredient | Quantity |
|---|---|
| Firm tofu (tahu putih) | 2 pieces, diced |
| Tempe | 1/3 block, sliced |
| Tomato | 1/2 to 1, chopped |
| Bay leaf | 1 |
| Galangal | 1 piece, smashed |
| Coconut milk (Santan Kara) | 1/2 can |
| Salt | To taste |
| Brown sugar | To taste |
| Granulated sugar | To taste |
| Seasoning (optional) | To taste |
| Chicken stock powder (optional) | To taste |
| Water | As needed |
For the spice mix (bumbu iris):
| Ingredient | Quantity |
|---|---|
| Garlic | 2 cloves, sliced |
| Shallots | 3, sliced |
| Red chili | 1, sliced |
| Bird’s eye chili (cabe rawit) | 1, sliced |
Instructions
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Fry the Tofu and Tempe: Begin by frying the diced tofu and tempe in hot oil until they are golden brown and crispy. Once done, set them aside on a paper towel to absorb excess oil.
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Sauté the Spice Mix: In the same pan, sauté the sliced garlic, shallots, red chili, and bird’s eye chili along with the bay leaf and galangal until fragrant and the shallots are translucent.
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Cook the Mixture: Add enough water to the pan to bring it to a boil. Once boiling, gently add the fried tofu and tempe along with the brown sugar, granulated sugar, salt, optional seasoning, and chicken stock powder. Taste and adjust seasoning as needed.
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Incorporate Coconut Milk and Tomato: Reduce the heat and stir in the coconut milk and chopped tomato. Allow it to simmer for a few more minutes, ensuring all the flavors meld together. Taste one last time to adjust seasoning before serving.
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Serve Warm: Enjoy this delicious Sayur Tahu & Tempe as a wholesome dish paired with steamed rice for a complete meal.
This recipe highlights the ultimate fusion of flavors and textures, making it a delightful addition to any meal!