Tofu has always been synonymous with delicious food that is very quick to prepare. Who would have thought that tofu and tempeh have one of the most popular foods in my area.
Tofu and Tempeh Stews
At first glance, it is almost similar to the process of making Tempeh bacem It's just that tempeh bacem is usually served after frying and that is the process of preserving tempeh or tofu to be stored for a longer period of time. And it's usually kept in the refrigerator, so when you want to enjoy it, it only takes a moment to fry it!. Meanwhile, stews are preparations with thick sauce that are identical to soup, usually served fresh during certain events at home.
Semur is a traditional dish that has a dark brown color with a thick texture like sauce. Well in my area semur sauce like this is usually processed from non-vegan ingredients, usually from meat or fish. But this time it's really different semur processed from vegetable products in the form of tempeh and also tofu.
As we know tofu and tempeh are processed soy products but have quite good nutrition and a lot of protein sources. Actually, fried tempeh and tofu are very tasty, but in Indonesia, tofu and tempeh are served into various traditional dishes that are always present in certain events. So, any processing of the two products is made certainly very tasty and certainly accepted by our tongue.
Well, you're curious about this one recipe for tofu and tempeh stew, let's take a look at the step-by-step preparation!.
Ingredients
1 tempeh board
1 clove shallot
1 lemongrass stick
2 bay leaves
2 tablespoons sweet soy sauce
1 tablespoon palm sugar
2 cardamom pods
1 star anise flower
2 cm cinnamon
2 cloves garlic
1 teaspoon pepper
1 hazelnut
⅛ part nutmeg
Cooking Procedure
Cut the tofu and tempeh according to taste, here I cut into triangles because I like the shape.
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Fry the tempeh and tofu in hot oil until golden brown.
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Blend the spices using a little water, make sure the peppercorns are perfectly smooth.
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Shallots, cinnamon, kapu laga, lemongrass, bay leaves, and star anise sauté until they should be in 3 spoons of cooking oil.
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Then when it is wilted, add the seasoning that has been mashed.
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Cook until the water shrinks then add soy sauce, and then add a little more water so that the spices are evenly distributed.
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Add palm sugar, then cook again until the water shrinks slightly.
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Add the tempeh and tofu that have been fried and cook again, then add the red chili pieces.
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Season with salt and cook for a while, don't forget to correct the taste. If it is right, turn off the stove and the tempeh and tofu stew is ready to be served.
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Result
The tofu and tempeh stew is ready to be served on a serving plate, look at the beautiful result. Tempeh and tofu are indeed a perfect combination of ingredients, both have different characteristics from other ingredients. I was very happy to be able to cook a vegan stew this time, usually I often cook chicken or fish prepared like this. But who would have thought that tempeh and tofu would turn out to be so amazing.
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Savory, sweet, a little spicy peppercorns blend and soak perfectly. Moreover, tempeh and tofu when combined with spices are very soft, I really like the texture. Now I usually serve this with warm white rice that is very suitable.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!
