Balado Tofu, Tempe, and Shrimp
Experience the bold and tantalizing flavors of Balado, a popular Indonesian dish that combines the rich textures of tofu, tempeh, and shrimp with a spicy chili sauce. This recipe brings together the perfect balance of savory, spicy, and tangy, making it a delicious choice for lunch or dinner. Follow these steps to create this simple yet flavorful meal that’s sure to impress your taste buds.
Ingredients
| Ingredient | Amount |
|---|---|
| Tempeh (fermented soybean cake) | 1 block, cut into cubes |
| Firm tofu | 5 pieces, cut into cubes |
| Small shrimp | 250 g |
| Lime | 1, juiced |
| Shallots | 5 |
| Garlic cloves | 2 |
| Red chili peppers | 7 |
| Salt | To taste |
| Powdered broth | To taste |
| Sugar | To taste |
| White vinegar | 1/4 tsp |
Instructions
-
Prepare the Shrimp
Begin by cleaning the shrimp thoroughly. Squeeze the juice of one lime over the shrimp and sprinkle them with a little salt. Allow them to sit for 5 minutes, then rinse the shrimp clean to remove any excess lime and salt residue. -
Frying the Shrimp, Tofu, and Tempeh
In a frying pan, heat enough oil to fry the shrimp. Once the oil is hot, fry the shrimp until they turn golden and crispy, then set them aside. Next, in the same oil, fry the cubed tempeh and tofu until they are golden brown on all sides. Remove and set them aside along with the shrimp. -
Making the Balado Sauce
Leave a small amount of oil in the pan (about 1–2 tablespoons). Using a mortar and pestle or a food processor, blend the shallots, garlic, and red chili peppers until they form a smooth paste. Sauté this paste in the reserved oil until it becomes fragrant and releases its aroma, about 3–5 minutes. -
Seasoning the Sauce
To the sautéed spice mixture, add the white vinegar. Season the sauce with salt, powdered broth, and sugar according to your taste preference. Adjust the flavors as needed to achieve a balanced sweet, salty, and tangy profile. -
Combining Everything
Once the sauce is ready, add the fried tempeh, tofu, and shrimp back into the pan. Stir everything together until the tofu, tempeh, and shrimp are evenly coated with the spicy Balado sauce. Continue to cook for another 2–3 minutes, allowing the flavors to meld. -
Serve
Remove from heat and serve the Balado Tofu, Tempe, and Shrimp while hot. This dish pairs wonderfully with steamed rice or as part of a larger Indonesian meal spread.
Enjoy this delightful dish with family and friends!
