Tahu Bacem (Javanese Sweet Braised Tofu) by @chefamirgani

45 min
Medium

6 servings

⬜

600 g

White Tofu

🧅

50 g

Shallot

🧄

12 g

Garlic

🌰

30 g

Candlenut

🍃

2 g

Bay Leaves

🥥

360 ml

Coconut Water

🍶

60 ml

Sweet Soy Sauce

🟤

50 g

Palm Sugar

🧂

5 g

Salt

🍗

5 g

Chicken Stock

🫚

25 g

Galangal

🫗

240 ml

Cooking Oil

🌿

Cilantro

Preparation Steps

  1. Step 1/9

    Peel the shallots and garlic. Chop the shallots, garlic, candlenuts, and galangal finely.

    shallot
    garlic
    candlenut
    galangal
    🔪knife
    🪵cutting board

  2. Step 2/9

    Grind the chopped shallots, garlic, and candlenuts into a smooth spice paste. Add a splash of coconut water if needed.

    shallot
    garlic
    candlenut
    coconut water
    🥣mortar and pestle

  3. Step 3/9

    Heat 1 tablespoon of vegetable oil in a deep pan over medium heat. Sauté the spice paste for 2 minutes until fragrant.

    vegetable oil
    shallot
    garlic
    candlenut
    🥄wooden spoon

  4. Step 4/9

    Add the Indonesian bay leaves and galangal to the pan. Stir for 1 minute to release their aroma.

    Indonesian bay leaf
    galangal
    🥄wooden spoon

  5. Step 5/9

    Pour in 355 ml coconut water and add 50 g palm sugar. Stir until the palm sugar dissolves.

    coconut water
    palm sugar
    🥄wooden spoon

  6. Step 6/9

    Add the 6 pieces of white tofu to the simmering liquid. Season with sweet soy sauce, salt, and chicken stock powder.

    white tofu
    sweet soy sauce
    salt
    chicken stock powder
    🥄wooden spoon

  7. Step 7/9

    Simmer the tofu uncovered over low heat for 30 minutes. Turn the tofu gently once so both sides absorb the reduced sauce.

    white tofu
    🥄wooden spoon

  8. Step 8/9

    Heat the remaining vegetable oil in a frying pan over medium-high heat. Fry the braised tofu for 2 to 3 minutes until lightly crisp and golden.

    white tofu
    vegetable oil
    🥄slotted spoon

  9. Step 9/9

    Lift the tofu from the oil and drain briefly. Serve hot with steamed rice and sambal if desired.

    white tofu
    🥄slotted spoon

Composition

Ingredients

Types

Plant-based protein, Vegetables, Aromatics, Nuts, Spices, Liquids, Sauces, Seasonings, Sweeteners

Ingredients

White tofu, Shallot, Garlic, Candlenut, Bay leaves, Coconut water, Sweet soy sauce, Palm sugar, Salt, Chicken stock, Galangal, Cooking oil, Cilantro

Allergens

Soy, Tree nuts, Gluten

Dietetics

Dietary regimen

Vegetarian-friendly, Dairy-Free, Pescatarian-friendly

Calories

235 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 20g, Fat: 12g, Fiber: 2g, Sugar: 13g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 3mg, Sodium: 850mg, Potassium: 250mg

Vitamins

Vitamin C: 3mg, Vitamin B6: 0.1mg, Folate: 35mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

knife, cutting board, mortar and pestle, wooden spoon, slotted spoon

Appliances

stovetop

Type

Type

Type Of Dish

Side dish, Main course

Occasions

Lunch, Dinner, Everyday meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Indonesian, Javanese

Geographic

Indonesia, Central Java (Jogja)

Various

Aspect

Texture

Crispy, Tender, Juicy, Sticky

Flavors

Sweet, Savory, Umami, Aromatic, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Freeze in an airtight container,Thaw overnight in the fridge)