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
- 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
- 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
- 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.
- Add in the red bell pepper and potato. Saute until soft. Remove from the pan and set aside.
- Combine all the ingredients for the curry paste in a food processor and purée until you have a smooth paste.
- 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.
- 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.
- 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.