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.
Course Main Course
Cuisine Indonesian
Keyword Indonesian Food
Total Time 30 minutesminutes
Servings 4
Calories 306kcal
Ingredients
2tbsppreferred oil
4clovesof garliccrushed
2tspground coriander
1tspcumin
1tspground turmeric
2inchesfresh ginger rootroughly chopped
2tbsplemon rindapproximately 1 medium lemon
1pack of Cauldron Organic Tofucut into 2 cm pieces
1tspbrown sugar
400mlcoconut milk
4tbspdesiccated coconut
6spring onionstrimmed and cut into long, thin ribbons or rounds
1tspkosher 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.