Indonesian Food 
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Vegan Tofu in Coconut
The lively hues and aromatic spices incorporated in this culinary creation mirror the dynamic Indonesian scenery, harmoniously blending with the abundant and luscious coconut essence that pervades the entire region.
Ingredients
- 2 tbsp preferred oil
- 4 cloves of garlic crushed
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp ground turmeric
- 2 inches fresh ginger root roughly chopped
- 2 tbsp lemon rind approximately 1 medium lemon
- 1 pack of Cauldron Organic Tofu cut into 2 cm pieces
- 1 tsp brown sugar
- 400 ml coconut milk
- 4 tbsp desiccated coconut
- 6 spring onions trimmed and cut into long, thin ribbons or rounds
- 1 tsp kosher salt
Instructions
- Fry the tofu pieces in 1 tbsp of the vegetable oil for 3-5 minutes until golden brown. Remove and drain into a separate dish.
- Preheat the remaining oil and fry the garlic for 2 minutes. Add the coriander, cumin and turmeric and fry for a further 1-2 minutes then stir in the ginger and lemon rind. Add brown sugar and cook for 1-2 minutes then add the coconut milk. Bring to the boil then simmer for 5-8 minutes.
- Turn the heat down and stir in the fried tofu pieces, add the desiccated coconut and spring onions and heat thoroughly.
- Serve with warm rice.
Nutrition
Calories: 306kcal
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
