Tofu Rendang

Wealthy, thick, and deeply spiced, this tofu rendang combines tofu, butternut squash, and sugar snap peas in a slow-simmered spiced coconut sauce. It’s a vegan tackle the basic Malaysian curry that’s vibrant, flavorful, and extremely satisfying!

Curries are considered one of my favourite sorts of dishes to cook dinner as a result of they’re at all times loaded with taste. I additionally love that a lot of them are surprisingly easy to organize… however that’s not at all times the case. Full disclosure: this vegan rendang is a little more concerned than a lot of the curries on this web site. I promise you, although, it’s completely value it.

Soar to:

Not like my Thai curries, similar to vegan red curry and vegan green curry, the place you’ll be able to seize a can of curry paste on the retailer and dinner comes collectively rapidly, this rendang begins with a selfmade paste. And in contrast to a few of my Indian-inspired curries, like tofu tikka masala, which rely primarily on floor spices, this recipe makes use of a number of complete spices for deeper taste. When you’ve got an Asian market close by, that is the proper excuse to discover and choose up just a few new elements.

Conventional rendang is made with beef, however for this vegan model I targeted on capturing the wealthy sauce and slow-simmered approach slightly than mimicking the meat. My model combines tofu, butternut squash, bamboo shoots, and snap peas, all simmered in a thick, warmly spiced, tangy coconut sauce. The result’s an ultra-comforting meal that feels just a little additional particular — excellent for a weekend dinner.

Elements You may Want

Beneath you may discover a listing of elements on this recipe, with notes and substitutions. Scroll all the way in which to the underside of the put up to see the complete recipe, together with the quantity of every ingredient.

Dried chile peppers. Search for these within the worldwide aisle of your grocery retailer, or at an Asian market. It’s possible you’ll discover that a number of varieties can be found — go along with Chinese language dried chiles should you can.
Lemongrass. Most grocery shops may have this within the produce aisle. If yours would not, attempt an Asian market.
Shallots.
Garlic.
Galangal. That is often known as Thai ginger. It’s kind of milder and extra citrusy than the ginger you are conversant in. You may most likely have to get this one at an Asian market.
Ginger.
Vegetable oil. Just about any impartial, high-heat oil can be utilized, similar to peanut oil, coconut oil, or canola oil.
Entire spices. You may want a cinnamon stick, a few star anise, and complete cloves.
Butternut squash. Be happy to switch this with one other sort of winter squash, like kabocha or delicata.
Bamboo shoots. Most shops promote these in cans within the worldwide aisle.
Makrut lime leaves. I like to purchase these dried on the Asian market. They hold for a very long time and can be utilized so as to add taste to a number of dishes. Give my Thai coconut soup a attempt should you’re on the lookout for one other use for them!
Tamarind focus. One other ingredient to seize from the Asian market, this may add a wealthy, tangy taste to your curry.
Brown sugar. We’re utilizing natural brown sugar to maintain the recipe vegan — typical brown sugar is commonly processed utilizing animal bone char.
Tofu. I like utilizing super-firm tofu for this recipe, since it is simple to work with and holds up properly beneath the lengthy simmer time.
Sugar snap peas.
Unsweetened shredded coconut.
Salt.
Rice. I like basmati or jasmine rice with this recipe, however any selection is okay.

How It is Made

Beneath is an in depth photograph tutorial on the way to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Dried chile peppers soaking in water in a liquid measuring cup.

Step 1: Soak the chiles. Cowl them with scorching water and allow them to soak for not less than 10 minutes. You can begin prepping the remainder of the paste elements within the meantime.

Hands peeling a lemongrass stalk on a cutting board.

Step 2: Put together the lemongrass. Lower a lengthwise slice alongside every stalk, then peel off the robust outer layers. Lower the interior portion into just a few items. That is what you may be utilizing within the paste.

Tip: Plenty of the warmth in your dried chiles is within the seeds, so eradicating them will assist mitigate the warmth stage of your curry.

Step 3: Put together the paste. Add all your paste elements to a blender or meals processor — soaked chiles, lemongrass, shallots, garlic, galangal, ginger, and oil.

Step 4: Mix. Run the machine and mix up your elements. If the combination feels a bit cussed, add just a few tablespoons of the coconut milk you may be utilizing for the curry.

Tip: Use a smaller mixing gadget, like a mini meals processor, in case you have one. It will make mixing simpler!

Rendang paste cooking in a pot with a wooden spoon.

Step 5: Sauté the paste. Warmth some oil in a pot, then add your paste. Cook dinner it for about 5 minutes, stirring consistently to stop burning. You need it to scale back a bit and begin to darken.

Whole spices and rendang paste cooking in a pot.

Step 6: Toast complete spices. Add your cinnamon stick, star anise, and cloves to the pot. Cook dinner them for a few minute whereas stirring consistently.

Butternut squash, bamboo shoots, and whole spices cooking in rendang sauce.

Step 7: Simmer. Stir in your coconut milk, beginning with only a small quantity to loosen the paste, then including the remaining. Add your diced butternut squash, bamboo shoots, makrut lime leaves, tamarind focus, and brown sugar. Let the combination simmer with the pot coated till the squash begins to melt.

Step 8: Cook dinner the tofu. Whereas the curry simmers, warmth some oil in a big skillet, then add diced tofu. Cook dinner the items for a couple of minutes on either side. You need them to get good and crispy to allow them to stand as much as the lengthy simmer time within the curry.

Tofu, butternut squash, and bamboo shoots simmering with whole spices in coconut sauce.

Step 9: Scale back. Take the lid off of the pot and add the tofu. Let it proceed simmering for a few half hour. You need the sauce to turn out to be tremendous thick. It’s going to begin to look a bit shiny when it is performed — that is the oil separating again out from the coconut milk.

Snap peas cooking in a pot of Tofu Rendang.

Step 10: Cook dinner the snap peas. Add them in final, since they solely want a couple of minutes to cook dinner. Let the curry proceed to simmer simply till your peas turn out to be vibrant inexperienced and tender-crisp. Watch out to not allow them to overcook.

Tofu Rendang with shredded coconut in a red pot.

Step 11: End the curry. Stir in your coconut and take the pot off of warmth. If you happen to’re ready, take away the entire spices and lime leaves (or simply take them out as you eat the dish). Season it with salt to style.

Plate of Tofu Rendang with a red pot in the background.

Step 12: Serve. Your vegan rendang is able to take pleasure in! Pile it onto plates over rice. You possibly can garnish it with some scorching pepper slices and recent cilantro if you would like, nevertheless it’s completely not required.

Ceaselessly Requested Questions

Is that this recipe gluten-free?

Yup! The recipe, as written, contains no gluten-containing elements.

Is that this curry spicy?

Sure, the dish may have some warmth it doesn’t matter what, as a result of inclusion of dried chilies, which I do not advocate omitting. You possibly can decrease the warmth by utilizing only a few chiles and eradicating the seeds earlier than you soak them.

Can I make the paste prematurely?

You certain can! It’s going to hold in an hermetic container within the fridge for about 4 days, or within the freezer for about 3 months. I prefer to make a double batch after I’m getting ready this dish, and freeze some for later.

How lengthy will leftover rendang hold?

Leftovers will hold in an hermetic container within the fridge for 3 or 4 days, or within the freezer for as much as three months. I discover that this dish reheats finest within the microwave.

Extra Vegan Curries

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Recipe

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Course Entree, Important Course

Delicacies American, Malaysian

Prep Time 30

Whole Time 1 30

Elements

For the Paste

8 dried chile peppers (or extra if desired, as much as 12)
3 lemongrass stalks
2 medium shallots, halved
5 garlic cloves
2 tablespoons recent galangal, grated
1 tablespoon recent ginger, grated
2 tablespoons vegetable oil

For the Curry

3 tablespoons vegetable oil, divided
1 cinnamon stick
2 star anise
5 complete cloves
1 (14 ounce/400 ml) can full-fat coconut milk
3 cups diced butternut squash
1 (5 ounce/142 gram) can sliced bamboo shoots, drained
5 makrut lime leaves
2 teaspoons tamarind concentrate
2 teaspoons natural brown sugar
1 (16 ounce/454 gram) bundle tremendous agency tofu, lower into ½-inch cubes
2 cups sugar snap peas
¼ cup unsweetened shredded coconut
1 teaspoon salt, plus extra to style
Cooked rice, for serving

Directions

To make the paste, first place the dried chiles right into a small bowl or cup and canopy them with scorching water (Observe 1). Allow them to soak for 10 to fifteen minutes whilst you collect the remainder of the paste elements.
Slice open the lemongrass stalks, lengthwise, then peel off the robust outer layers. Lower every stalk into 1-inch or smaller items, then add them to a blender or meals processor fitted with an S-blade (Observe 2).
Add the shallots, garlic, galangal, ginger, and vegetable oil to the blender or meals processor. Take away the chiles from the water and add them as properly.
Mix the whole lot till comparatively easy, stopping to scrape down the edges of the bowl or pitcher as wanted. If you happen to want just a little liquid to get issues transferring, add two or three tablespoons of the coconut milk that you will be utilizing for the curry. Get the combination to a paste — it would not must be completely easy so long as it is free of enormous chunks.
To make the curry, warmth 2 tablespoons of oil in a big pot over medium warmth. As soon as the oil begins to shimmer, add the paste. Sauté the paste for 4 to five minutes, stirring consistently, till it thickens a bit and begins to darken.
Add the cinnamon stick, star anise, and cloves to the pot and sauté them with the paste for a minute, stirring consistently.
Pour in just a few tablespoons of the coconut milk and stir to loosen the paste. As soon as it begins to bubble, progressively stir within the remaining coconut milk. Subsequent, stir within the butternut squash, bamboo shoots, makrut lime leaves, tamarind focus, and brown sugar. Elevate the warmth to excessive and convey the liquid to a boil, then cut back it to a low simmer and canopy the pot. Let the curry simmer for about quarter-hour, till the squash is well pierced with a fork.
Cook dinner the tofu whereas the curry simmers. Coat the underside of a big nonstick skillet with the remaining tablespoon of oil and place it over medium-high warmth. Give the oil a minute to warmth up, then add the tofu cubes, arranging them in a single layer. Cook dinner the tofu for 8 to 10 minutes, flipping the items a few times, till crispy and properly browned. Take away the tofu from the skillet and transfer it to a plate.
Uncover the pot containing the curry and stir within the tofu. Enable the curry to proceed simmering for about half-hour, stirring sometimes, till the sauce could be very thick and clings to the tofu and squash.
Stir within the sugar snap peas and let the curry proceed simmering for 3 to 4 minutes, till the peas are vibrant inexperienced and tender-crisp.
Stir within the coconut, then take away the pot from warmth. Season the curry with 1 teaspoon of salt, plus extra to style (Observe 3).
Serve over rice.

Notes

Optionally, lower the chiles open and shake out the seeds first. This may cut back the warmth stage of the curry.
A mini meals processor works finest, since you may be mixing a small quantity, however don’t fret if you do not have one — as you’ll be able to see, I am utilizing a big blender and was in a position to make it work.
You possibly can take away the entire spices and lime leaves earlier than serving if you would like. Since it may be exhausting to dig the whole lot out, I generally simply warn my visitors to look out for them as they’re consuming.
Vitamin info doesn’t embrace rice.