Tofu and Tempeh in Coconut Milk Sauce

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Entre Tofu and Tempeh in Coconut Milk Sauce by Kadek Supartini - Culinary Arts Professional Chef originally from Bali, Indonesia. Vegetarian Recipes. Come to VeggieFest Chicago 2011. Like us on FaceBook!

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Recipe - TOFU AND TEMPEH IN COCONUT MILK

1 pack firm tofu (cut in to cub)
1 pack tempeh (cut in to cub)
1 ½ cup frozen pilled board bean or baby lime bean
3 cloves shallots (pilled)
3 cloves garlic (pilled)
5 Candlenuts
3 thinly slice ginger
¼ tsp coriander
¼ tsp cumin
3 pcs lime leafs
4 inch lemon grass (pounded)
2 tbs brown sugar
1 cup coconut milk
4 cups vegetable oil
Salt

Deep-fry the tofu and the tempeh separately until the color darkens. Blend shallots, garlic, lime leaf, ginger, candlenuts, coriander, cumin, brown sugar, salt and 3 tbs water.

Sautee the seasoning plus lemon grass with 2 tbs oil for 2 minutes, add the defrost board beans. After the beans cooked, add in the tofu, tempeh and the coconut milk. When the coconut milk starts boiling, stir occasionally and Cook for about 5 minuets more.

Category:

Howto & Style

Tags:

• vegetarian recipe
• recipes
• appetizers
• entrees
• food
• gourmet food

[miangelsai55]

 HMMM !! I am tempted to try this receipe this coming weekend , if I get all the ingredients ( not easy when you live in a small town out of the big supermarkets with international products ! ) thanks I enjoyed just watching it !!

[vegan4always]

This looks great! Tofu is one of my favorite foods. Thank you for posting this video :)

[spockbella]

Looks so delicious; I love tofu.