Tahu Bumbu Kuning (Tofu and Vegetables in Creamy Coconut Gravy)

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» Tahu Bumbu Kuning (Tofu and Vegetables in Creamy Coconut Gravy)

Savour the richness of fried tofu, carrots and long beans cooked in spices and coconut milk, offering a harmonious blend of textures and flavours. It's gluten-free too!Tahu Bumbu Kuning (Tofu and Vegetables in Creamy Coconut Gravy)

Preparation time: 20 minutes  

Cooking time: 30 minutes  

Serves: 5 servings


  • 450g medium-firm tofu, cubed
  • 100g carrots, sliced
  • 100g French beans, cut into bite-sized pieces
  • 3 stalks of spring onions, chopped
  • 200ml coconut milk
  • 100ml light coconut milk
  • 100ml water
  • 1 bay leaf
  • 1 kaffir lime leaf
  • 1 stalk lemongrass, slightly bruised
  • 40g red onion, chopped
  • 3 cloves garlic
  • 20g ginger
  • 2 pieces candlenuts
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon white pepper powder
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon mushroom seasoning
  • 1/2 teaspoon coconut sugar
  • 1/2 cup cooking oil


  1. Prepare the tofu: Cut the tofu into bite-sized cubes.
  2. Fry the tofu: Heat oil in a pan over medium heat. Fry the tofu cubes until they are slightly golden brown, about 2 to 3 minutes. Drain the fried tofu on a paper towel and set aside.
  3. Prepare the paste: Dry fry the candlenuts in a pan over low to medium heat for 1 to 2 minutes. Set aside. In a blender, combine: red onion; garlic; ginger; candlenuts; turmeric powder; coriander powder; cumin powder; white pepper powder and 8 tablespoons of oil.
  4. Cook the paste: Heat a large saucepan over medium heat. Add the blended ingredients and stir-fry until aromatic.
  5. Add aromatics: Add the slightly bruised lemongrass, kaffir lime leaf and bay leaf to the pan' Stir in 100ml of water to prevent burning.
  6. Incorporate tofu: Once the paste has darkened slightly, add the fried tofu cubes to the pan. Mix well to coat the tofu with the paste.
  7. Add coconut milk: Pour in the 200ml of coconut milk and stir. Then add the light coconut milk. Stir until well combined.
  8. Cook the vegetables: Add the carrots and French beans to the pan. Stir and cover with a lid. Allow the vegetables to gently boil for about 3 minutes, or until tender-crisp.
  9. Season: Remove the lid and add Himalayan pink salt, coconut sugar and mushroom seasoning. Stir to combine.
  10. Serve: Sprinkle chopped spring onions over the Tahu Bumbu Kuning and set aside. Serve hot as a delicious main dish.

Nora and Ryza



Recipe created by Ryza @theveganmumnson and Nora @javanese_vegan.


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