Tempe Tahu Bacem (Sweet Braised Tempeh and Tofu)
Tempe Tahu Bacem is a delightful dish from Indonesian cuisine that brings together the rich flavors of tempeh and tofu, braised in a sweet, aromatic spice mix. The result is a mouthwatering combination of savory, sweet, and earthy flavors with a lovely caramelized finish. This dish is perfect for serving with steamed rice or as a side to complement a variety of meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soy cake) | 1 package (approximately 200g) |
| Tofu (firm) | 1 package (approximately 200g) |
| Spice Blend (to be ground) | |
| Coriander seeds | 3 tablespoons |
| Shallots | 5 cloves |
| Garlic cloves | 3 cloves |
| Ginger | 2 slices |
| Salt | 3 tablespoons (adjust to taste) |
| Palm sugar (or jaggery) | To taste |
| Other Ingredients | |
| Kaffir lime leaves | 2 leaves |
| Bay leaves | 2 leaves |
| Lemongrass stalk | 1 stalk (bruised) |
| Galangal slices (crushed) | 2 slices |
| Sweet soy sauce (kecap manis) | To taste |
Instructions
| Step | Description |
|---|---|
| Step 1 | Begin by grinding all the spices (coriander, shallots, garlic, and ginger) into a smooth paste using a mortar and pestle or food processor. |
| Step 2 | Slice the tempeh and tofu into your preferred size and thickness. This allows the flavors to absorb better during the cooking process. |
| Step 3 | In a large saucepan, bring water to a boil. Add the sliced tempeh and tofu into the boiling water to blanch them slightly, making them tender before braising. |
| Step 4 | Once the water is boiling, add the ground spice paste along with the palm sugar, kaffir lime leaves, bay leaves, lemongrass, and galangal slices into the pot. Stir well to combine. |
| Step 5 | Let the mixture simmer for about 20–30 minutes on low heat, allowing the tempeh and tofu to soak up the flavors of the spices. Stir occasionally to ensure even cooking. |
| Step 6 | As the water reduces, check the taste and adjust seasoning by adding salt or additional palm sugar as needed. If desired, add a bit of sweet soy sauce (kecap manis) for a deeper caramelized flavor. |
| Step 7 | Continue cooking until the liquid has mostly evaporated and the tempeh and tofu take on a lovely brown color from the sweet soy sauce and spices. The result should be tender pieces with a deep, flavorful glaze. |
| Step 8 | Taste the tempeh and tofu. If needed, add more seasoning and adjust the sweetness or saltiness to your preference. |
| Step 9 | Once ready, serve Tempe Tahu Bacem warm with steamed rice or as part of a traditional Indonesian meal. Enjoy! |
Tips and Variations:
- Tempe: Tempeh is a great source of plant-based protein and is widely used in Indonesian cooking. If you’re new to tempeh, you may want to start by tasting it before braising. It has a firmer texture and a slightly nutty flavor compared to tofu.
- Sweetness: Adjust the palm sugar (gula jawa) to your preference, as some like it sweeter while others prefer a more savory note.
- Kecap Manis: Sweet soy sauce (kecap manis) is essential for giving the dish its signature sweetness and caramelized finish. If you can’t find it, substitute with regular soy sauce mixed with a bit of sugar.
- Serving Suggestions: This dish pairs beautifully with steamed rice, as the rich, sweet flavors of the tempeh and tofu complement the simple, fluffy rice.
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 200 kcal |
| Protein | 15g |
| Carbohydrates | 22g |
| Fat | 10g |
| Fiber | 5g |
| Sugars | 5g |
| Sodium | 400mg |
This Tempe Tahu Bacem recipe offers a hearty and satisfying plant-based option that combines rich, complex flavors with the wholesome goodness of tempeh and tofu. With its perfect balance of sweet and savory notes, it’s a dish that’s sure to impress anyone at your table.
