Rendang Tofu

Get ready to indulge in the richness of coconut milk and the wholesomeness of plant-based protein with this exquisite Rendang Tofu.

Recipe Benefits

• Rendang Tofu is more than just a tasty dish; it’s a nutritional powerhouse highlighting the advantages of incorporating it into your meals.
• Tofu, obtained from soybeans, offers a plant-based protein option that can be especially beneficial for kidney health.
• Plant-based proteins generally have lower phosphorus levels, which can alleviate kidney strain and maintain healthy urinary protein levels.
• Furthermore, tofu contains essential amino acids, making it a necessary addition to a well-balanced and diverse diet.
• Adding spices such as galangal, lemongrass, turmeric leaves, and coconut milk enhances the flavor and adds nutritional value.
• These ingredients provide antioxidants and anti-inflammatory properties, potentially promoting overall well-being.

Ingredients

Ingredients for 6 portions:

• 3 tofu, cut into 4 pieces
• 800 ml of thin coconut milk, remaining juice from thick coconut milk
• 200 ml coconut milk from 1 1/2 coconuts
• 2 cm galangal, bruised
• 2 stalks lemongrass, bruised
• 1 turmeric leaf
• 2 teaspoons salt

Ground spices:

• 2 cm turmeric, roasted
• 5 candlenuts, roasted
• 15 curly red chilies
• 5 long red chilies
• 2 cm ginger
• 2 teaspoons coriander

Instructions

1. Bring thin coconut milk, galangal, lemongrass, turmeric leaves, salt, and ground spices to a boil in a pot.
2. Once boiling, add the tofu and continue boiling over medium heat until the coconut milk starts to dry up.
3. Reduce the heat and add thick coconut milk; cook over low heat until the mixture dries up.

Nutritional Information

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