Sweet and Savory Tempeh Tofu Bacem

Tempe Tahu Bacem

This Tempe Tahu Bacem recipe is a delectable Indonesian dish that features tempeh and tofu marinated in a sweet and savory blend of spices and coconut water. It’s perfect for a flavorful, plant-based meal. Follow these steps to create this mouthwatering dish.

Ingredients:

• Tempeh: 1 package (approximately 150 grams)
• Tofu: 1 package (contains 4 pieces)
• Young Coconut Water: 1 cup (from 1 young coconut)
• Palm Sugar: 80 grams, finely grated
• Bay Leaf: 2 leaves
• Jati Leaves: 1 leaf (small, torn into pieces)
• Lemongrass: 1 stalk, bruised
• Ginger: 2 cm piece, bruised
• Galangal: 3 cm piece, bruised
• Tamarind Paste: 40 grams
• Cooking Oil: for frying
• Ground Pepper: 1/2 teaspoon
• Salt: 1 teaspoon
• Seasoning Powder (Masako): 1 teaspoon
• Sweet Soy Sauce: 4 tablespoons

For the Spice Paste:

• Shallots: 3 cloves
• Garlic: 2 cloves
• Coriander Seeds: 1 teaspoon
• Candlenuts: 1 nut

Instructions:

1. Prepare the Ingredients:

   • Cut the tempeh and tofu into bite-sized pieces. Set aside.
   • In a blender or food processor, blend the shallots, garlic, coriander seeds, and candlenuts into a smooth paste.

2. Sauté the Spices:

   • Heat a generous amount of cooking oil in a large pan over medium heat.
   • Add the spice paste to the pan, along with the lemongrass, bay leaves, ginger, and galangal. Sauté until the mixture is fragrant and the spices are well combined.

3. Simmer the Tempeh and Tofu:

   • Pour in the young coconut water and stir well.
   • Add the tamarind paste, grated palm sugar, and jati leaves. Bring the mixture to a boil.
   • Once boiling, add the tempeh and tofu pieces. Stir to ensure they are well coated with the spice mixture.

4. Season and Reduce:

   • Season with salt, ground pepper, sweet soy sauce, and seasoning powder (Masako). Stir to combine.
   • Reduce the heat to low and let the mixture simmer until the liquid has reduced and the tempeh and tofu are well infused with the flavors. The goal is to allow the spices to fully penetrate the tempeh and tofu.

5. Finish and Fry:

   • Once the liquid has mostly evaporated and the tempeh and tofu are coated with a thick, flavorful glaze, remove from heat and let cool.
   • Heat oil in a separate pan for frying.
   • Fry the marinated tempeh and tofu until golden and crispy on the outside.

6. Serve:

   • Drain the fried tempeh and tofu on paper towels to remove excess oil.
   • Serve warm as a delightful side dish or over rice for a complete meal.

Enjoy your Tempe Tahu Bacem, a perfect blend of savory, sweet, and aromatic flavors that is sure to satisfy your taste buds.