While tempeh is a signature Indonesian dish, it often served together with tofu as they considered match made in heaven. Tofu and tempeh may have been modified into many dishes, but this one is different. Using an array of local spices, tahu tempe bacem (braised spiced tofu and tempeh) flaunts aromatic spices that triggers your appetite.
Assumed to be originated in Java, it makes a good side dish or simple snack between meals. Let’s try out this easy recipe of tahu tempe bacem.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
Servings: 7-8 servings
- 400 gram firm tofu, cut into 3×3 inch square and 1-inch thickness
- 300 gram tempeh, cut into triangle shape and 1-inch thickness
- 500 ml coconut water
- 1 teaspoon tamarind
- 2 bay leaf
- 1 tablespoon of coriander powder
- 4 cloves garlic
- 1 inch galangal
- 1 teaspoon salt
- 3 tablespoon brown sugar
- 3 tablespoon sweet soy sauce
- 3 shallots, finely chopped
- Put tofu and tempeh in a pot, add the coconut water until they get sank in. measure the water, make sure it is not too much.
- Add all the rest of the ingredients, including grounded spices. Bring to a boil then lower the heat and simmer until all the water and spices are almost all absorbed.
- Remove from the stove and let it cool down.
Some people prefer to pan fry tahu tempe bacem with a few oil for a crispier texture. Do it until each side turns into golden brown.