TOFU AND TEMPEH STEW IN COCONUT MILK

Ingredients

• 2 tbls oil
• 2 Bay leaves
• 2 Kaffir Lime leaves donesian: daun jeruk)
• 1 Lemongrass stalk cut and bruised
• 500 ml Coconut milk
• 300 ml Water
• 250 gm Tempeh, cut into bite sizes, deep fried
• 250 gm Tofu, cut into bite sizes, deep fried
• Spice Paste
• 100 gm Spanish Onion
• 4 Garlic cloves
• 5 Candlenuts
• 2 cm Galangal
• 2 tsp Coriander seeds
• 1 tsp palm sugar
• 1 tsp Salt

Method

1. Grind all the paste ingredients together
2. Heat oil and sauté spice paste until fragrant, 3 mins
3. Add Bay leaves, kaffir lime leaves, and Lemongrass, cook for another 2 mins.
4. Add Coconut milk, Water, fried Tempeh, and fried Tofu. Bring to a boil.
5. Reduce heat, and simmer until the sauce has reduced and clings to Tofu and Tempeh.
6. Turn off heat, and transfer to a serving bowl. Serve with steamed white Rice.