Sweet Coconut Braised Tempeh and Tofu Delight

Bacem Tempe and Tofu (Coconut Water Stew) 🌴

This delicious and aromatic Indonesian dish, Bacem Tempe and Tofu, is a savory stew made with tempeh, tofu, and coconut water, infused with a rich blend of spices and sweetened with palm sugar and kecap manis (sweet soy sauce). Perfect for those who enjoy bold, comforting flavors, this dish is often served as a snack or main meal. While it can be enjoyed as is, it’s sometimes pan-fried for extra crunch. Whether you enjoy it as a stew or a crispy snack, this dish is a guaranteed crowd-pleaser!

Ingredients

Spice Blend

Other Ingredients

Instructions

1. Prepare the Ingredients:
   Begin by cutting the tempeh into bite-sized cubes (about the size of a matchstick or to your preference). Set aside.

2. Grind the Spice Blend:
   In a blender or mortar and pestle, combine the garlic, shallots, coriander seeds, and candlenut. Grind the ingredients into a smooth paste. If you’re using a blender, you may add a small amount of water to help with blending.

3. Simmer the Coconut Water Stew:
   In a large pot, bring the coconut water to a gentle boil. Add the crushed galangal and bay leaves to the pot. Let the water simmer for about 5 minutes, allowing the aromatic flavors to infuse.

4. Add the Spice Paste and Seasonings:
   Next, add the ground spice paste and black pepper to the pot, stirring to combine. Allow the mixture to cook for 2-3 minutes until the spices become fragrant and the paste begins to release its oils.

5. Add Tempeh and Tofu:
   Carefully add the cubed tempeh and tofu to the pot. Stir the ingredients gently, ensuring the tempeh and tofu are coated in the spice mixture.

6. Sweeten and Season:
   Stir in the sliced palm sugar (gula merah) and kecap manis (sweet soy sauce) to taste. Season with chicken stock seasoning (optional) and salt. Mix everything gently, adjusting the seasoning to suit your preference.

7. Simmer the Dish:
   Reduce the heat to medium-low and let the stew simmer. Continue cooking until the liquid reduces and thickens, leaving a rich, flavorful sauce that coats the tempeh and tofu. Be sure to stir occasionally to prevent sticking or burning.

8. Finishing Touch:
   Once the liquid has evaporated and the tempeh and tofu have absorbed the flavors, turn off the heat. Allow the dish to cool slightly before serving. For extra flavor, you can fry the tempeh and tofu for a few minutes in hot oil until crispy, adding a delightful texture to the dish.

Serving Suggestions

Bacem Tempe and Tofu can be served in various ways, depending on your preference. It can be enjoyed straight from the pot as a flavorful stew, or you can pan-fry it for a few minutes to give it a crispy, crunchy texture. My husband enjoys snacking on it just as is, while I personally prefer it with a quick fry to give it extra bite. It’s a versatile dish that pairs well with steamed rice, noodles, or even as a delicious appetizer or side dish.

Nutritional Information

(Note: Nutritional values are approximate and may vary based on specific ingredients used.)

This dish is a great way to experience Indonesian flavors with its perfect balance of sweet, salty, and savory. Bacem Tempe and Tofu are not only delicious but also packed with plant-based protein, making them an excellent choice for vegetarian and vegan diets. Whether you enjoy it freshly made or crisped up in the pan, this recipe is sure to become a favorite. Enjoy! 🌴