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!
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 5 servings
Ingredients
- 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
Method
- Prepare the tofu: Cut the tofu into bite-sized cubes.
- 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.
- 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.
- Cook the paste: Heat a large saucepan over medium heat. Add the blended ingredients and stir-fry until aromatic.
- Add aromatics: Add the slightly bruised lemongrass, kaffir lime leaf and bay leaf to the pan' Stir in 100ml of water to prevent burning.
- 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.
- Add coconut milk: Pour in the 200ml of coconut milk and stir. Then add the light coconut milk. Stir until well combined.
- 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.
- Season: Remove the lid and add Himalayan pink salt, coconut sugar and mushroom seasoning. Stir to combine.
- Serve: Sprinkle chopped spring onions over the Tahu Bumbu Kuning and set aside. Serve hot as a delicious main dish.
Recipe created by Ryza @theveganmumnson and Nora @javanese_vegan.
"Embracing veganism has deepened our connection to Islam, guiding us towards a lifestyle rooted in compassion, sustainability, and health. It prompts us to reflect on our food choices, the products we use, and their impact on others and the environment. We aspire to inspire others to embark on a similar journey."