Tempe and Tahu Bacem – Indonesian Braised Spiced Tempe and Tofu

Ingredients

• 400g extra firm tofu, cut into equal sized blocks
• 500g tempe, cut into equal sized blocks
• 4 cups coconut water
• 2 tablespoon cooking oil
• Spices to grind:
• 1 tablespoon coriander powder
• 1 tablespoon galangal powder
• 4 shallots or 1 red onion, finely diced
• 4 cloves of garlic, finely minced
• 3 to 4 bay leaves
• 3 tablespoon ABC sweet soy sauce
• 100g coconut sugar or can use 50g brown sugar
• 1 teaspoon salt, or adjust according to your preference

Method

1. Place spices to grind in a food processor or mortar pestle and grind them into a paste. Add a bit of oil to help the paste well combined.
2. Braising the tofu and tempe:
3. Place the cut the tofu and tempe inside a large pot, add in 4 cups of coconut water until it covers the tofu and tempe.
4. Add ground spices, bay leaves, and the seasonings (ABC sweet soy sauce, coconut sugar and salt).
5. Bring to a boil and then lower to continue cooking them on a gentle simmer until all the liquid evaporates and all of the spices are absorbed.
6. Remove from the pot and let them cool down.
7. To serve: preheat the oil and quickly pan fried the tofu and tempe on all sides until golden brown. Serve tofu and tempe bacem as side dish or as a main dish with hot steamed rice.

Product used in recipe

• ABC - ABC SWEET SOY SAUCE 275ml