Tofu and Tempeh Rendang

It seems as though Southeast Asian dishes are popping up a lot in my rotation.  We had the Mushroom and Tofu Larb and Tom Kha Gai.  Now I am doing a version of Rendang which is a dry Indonesian curry dish.  A dry curry simply means the sauce is cooked down until it is almost dry and coats the protein.  This is made a lot of times with beef, however, I want to stay away from a lot of beef.  So far when I do beef, the serving size is a bit small.  I want plenty of food on my plate.  I looked around for a vegetarian version and found a recipe for Tofu Rendang from Gormadize.  One thing right off the bat is even though this is a vegetarian dish, the original calories are pretty high.  The original recipe also doesn’t contain any vegetables, which lowers the nutritional value.  Here’s a shocker for you: this dish is low in sodium.  Many Asian dishes are pretty high because of the salty ingredients.  This recipe doesn’t have that problem.  This will be a first, I will not need to delete or replace salty ingredients.  

Here are the original stats:

Here’s what I changed:

  • I replaced the full fat coconut milk with a light version to cut calories.
  • I cut the amount of shredded coconut by 1/2 to cut calories.
  • I added an extra block of tofu to increase the protein.
  • I added two sweet potato for vitamin A.
  • I added two red bell pepper for vitamin C.
  • I added extra tofu and tempeh for added protein.

Here are the final stats:

Here is the final recipe:

Tofu and Tempeh Rendang

Serves 8

  • 21 oz extra-firm tofu, drained and cubed
  • 11 1/4 oz tempeh, cubed
  • 6 oz red bell pepper, chopped
  • 9.3 oz sweet potato, cubed 
  • 2 tbsp vegetable oil
  • 15 oz can light coconut milk
  • 2 cups vegetable stock
  • 1/2 cup dried unsweetened shredded coconut

Curry Paste

  • 2 fresh chilli
  • 4 shallots
  • 4 cloves garlic
  • 1 onion
  • 1 inch piece of ginger, peeled and chopped
  • 1/2 inch piece of galangal, peeled and chopped
  • 1 lemon grass stalk, while part only (tough outer layers removed)
  • 2 kaffir lime leaves
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp fennel seeds
  • 1/4 tsp ground nutmeg
  • 1 tsp tamarind puree, dissolved in 1/3 cup hot water
  1. Heat the oil in a large wok or frypan and fry the tofu cubes and tempeh, turning half way, until browned on both sides. Drain on some kitchen paper. 
  2. Add in the red bell pepper and potato.  Saute until soft.  Remove from the pan and set aside.
  3. Combine all the ingredients for the curry paste in a food processor and purée until you have a smooth paste.
  4. Reheat any remaining oil in the wok (if there is no oil left, add another tablespoon). Add the curry paste and fry for 2-3 minutes.
  5. Add the coconut milk, vegetable stock and tofu, tempeh and vegetables to the pot and bring to a boil. Reduce the heat and simmer for 10 minutes. 
  6. Add the coconut and cook, uncovered, for at least 10 minutes. You may increase the cooking time by 10-20 minutes if you want to cook down the sauce and make it dryer.

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