Vegan Tofu Rendang

March 1, 2015

This nifty and delicious Malaysian entree is something that you can make to impress friends or family without going to too much trouble.  Its super easy and super tasty!


  • 1 Tablespoon
    Desiccated Coconut
  • 2
    Garlic Cloves
  • 6
    Shallots (Sliced)
  • 2
    Stalks of Lemongrass (Peeled and chopped)
  • 2 Tablespoons
    Fresh ginger (Grated)
  • 1 Teaspoon
  • 1 Teaspoon
  • 1 Teaspoon
  • 1
    Coconut milk (Regular sized can)
  • 125 Millilitres
  • 1 Teaspoon
    Tamarind pulp dissolved in 1 T water
  • 4
    Star anise
  • 1
    Cinnamon stick
  • 2
    Packs tofu
  • 2 Tablespoons
    Cilantro (Fresh)


  1. Heat a dry frying pan and add the desiccated coconut and toast until lightly golden. Pound or blend together the toasted coconut, garlic, shallots, lemongrass, chillies, ginger, turmeric, salt, and sugar to make a paste. Heat some oil in a heavy based frying pan and add the paste. Cook for 5 minutes, stirring, until fragrant.

  2. Add the coconut milk to the pan, along with the water, the tamarind, star anise, and cinnamon stick and bring to a boil, stirring constantly. Reduce the heat and simmer gently for a further 5 minutes. Then add the marinated tofu pieces and continue to cook gently for another 10 minutes. Stir in the cilantro and serve.


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