Tempe Tahu Kecap Cabe Ijo
Ingredients:
- 250 grams Tempe, cut into desired pieces
- 4 large Tahu Putih (tofu), cut into desired pieces
- 4 green chilies, sliced lengthwise
- 8 cloves garlic, thinly sliced (feel free to use more garlic if you like)
- Salt, to taste
- Granulated sugar, to taste
- Black pepper, to taste
- Ground coriander, to taste
- 2 candlenuts, crushed
- Sweet soy sauce (Kecap Manis), to taste (we use Ban*o brand)
- 2 tablespoons cooking oil (use sparingly for health reasons)
Instructions:
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Prepare the Aromatics: Heat the cooking oil in a pan over medium heat. Add the thinly sliced garlic and sauté until fragrant.
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Cook the Chilies and Spices: Add the sliced green chilies, ground coriander, and crushed candlenuts to the pan. Continue to sauté until the chilies start to soften and the spices become aromatic.
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Add the Tempe: Incorporate the tempe pieces into the pan. Stir well to ensure the tempe is coated with the aromatic mixture and begins to brown.
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Include the Tofu: Gently add the tofu pieces into the pan. Stir carefully to mix the tofu with the other ingredients without breaking it apart.
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Season and Sweeten: Pour in the sweet soy sauce according to your taste preferences. Stir thoroughly to ensure all ingredients are evenly coated with the sauce.
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Taste and Adjust: Taste the dish and adjust the seasoning with salt, sugar, and black pepper as needed.
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Serve: Once the tempe and tofu are well-cooked and the flavors have melded together, remove from heat. Serve hot and enjoy your Tempe Tahu Kecap Cabe Ijo!
This dish, featuring a delightful combination of tempeh and tofu in a savory and slightly sweet sauce, is perfect for a quick and satisfying meal.
