Spicy Indonesian Tofu and Tempeh in Coconut Milk

Sayur Tahu Cabe Ijo (Sayur nDeso) Recipe

This vibrant and flavorful Indonesian dish, known as Sayur Tahu Cabe Ijo or Sayur nDeso, features a hearty blend of tofu, tempeh, and pete (stink beans) simmered in a rich coconut milk base with a kick of green chili. Perfect as a comforting main course or served alongside your favorite fried snacks, this recipe is both satisfying and bursting with traditional flavors.

Ingredients

• 8 pieces white tofu, boiled and cut into cubes
• 1 block tempeh, cut into small pieces
• 2 blocks pete (stink beans), peeled
• 500 ml coconut milk (from half a coconut)
• 1 liter water
• For sautéing:
  • 6 cloves garlic, thinly sliced
  • 6 shallots, thinly sliced
  • 1 onion, sliced
  • 10 bird’s eye chilies, sliced diagonally
  • 100 grams green chilies, sliced diagonally
  • 4 bay leaves
• For seasoning:
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1/2 sachet Royco seasoning powder (or any all-purpose seasoning)

Instructions

1. Prepare the Ingredients: Begin by boiling the tofu until tender, then cut it into cubes. Similarly, slice the tempeh into small pieces. Peel the pete and set aside.

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2. Sauté the Aromatics: Heat a generous amount of oil in a large pan over medium heat. Add the sliced garlic, shallots, and onion to the pan. Sauté until the mixture is fragrant and the onions become translucent.

3. Add the Chilies and Bay Leaves: Incorporate the bird’s eye chilies, green chilies, and bay leaves into the pan. Continue to cook, stirring occasionally, until the chilies release their aroma.

4. Combine Tofu and Tempeh: Add the cubed tofu and pieces of tempeh to the pan. Stir well to coat them with the aromatic mixture.

5. Add Liquid Ingredients: Pour in the water and bring the mixture to a boil. Allow it to cook until it reaches a rolling boil.

6. Incorporate Coconut Milk and Seasonings: Lower the heat and stir in the coconut milk along with the salt, sugar, and Royco seasoning powder. Simmer gently, stirring frequently to prevent the coconut milk from curdling, until the vegetables are cooked through and the flavors meld together.

7. Adjust Seasoning: Taste the dish and adjust the seasoning if necessary. Add more salt or sugar according to your preference.

8. Serve: Serve the Sayur Tahu Cabe Ijo hot, accompanied by your choice of fried snacks. For a traditional touch, pair it with crispy fried salted fish and corn fritters.

   • Fried Salted Fish: Clean the salted fish, coat it with rice flour, and fry until golden and crispy.
   • Corn Fritters: Use instant corn fritter mix from Sajiku for a quick and delicious side.

Enjoy this savory and spicy dish that brings together the rich flavors of Indonesia in every bite!