Tahu bacem

Tofu (indonesian: tahu) is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tahu bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.

Informações Adicionais

Nível de dificuldade:
4 - 6
Tempo de preparação:
10 minutes
Tempo de cozimento:
50 minutes


6 pieces tofu (bean curd)
1 onion
2-3 garlic cloves
2 teaspoons coriander seed powder
5-6 candlenuts
1-2 teaspoons tamarind paste
1-2 centimeters galangal
2 Indonesian bay leaves (daun salam) (substitute: bay leaves)
100 grams palm sugar
3 tablespoons sweet soy sauce
100-150 milliliters water
2-3 teaspoons salt
5 tablespoons cooking oil

Prepare the ingredients.



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