Tahu Bacem, Marinated Tofu

Written by on June 14, 2012 in Java Culinary with 0 Comments

Tahu Bacem, Marinated Tofu

Tahu Bacem Recipe (Javanese MarinatedTofu)


Tahu Bacem
Java Marinated Tofu

2 packages (800 g) extra firm tofu (choose Asian style one), cut into smaller bite pieces*
1 L (2.5 cans) young coconut water (substitute for any broth or water if you don’t have)
200 g palm or coconut sugar, shaved or microwaved
4 Indonesian bay leaves (salam leaves)
2 tsp tamarind pulp
a small amount oil for broiling

Spices to be ground:
4 shallots (if you use the small size as the one in Indonesia, take 7 shallots)
3 cloves garlic
3 cm long galangal (can be substituted for ground one)
3 toasted candlenuts (use macadamia nuts if you don’t have it)
1 tbsp ground coriander, toasted
seasalt as desired

1. In a dutch oven, place ground spices, cut tofus, palm or coconut sugars, salam leaves, tamarind pulp and young coconut water.

2. On the stove, at high heat temperature, bring the mixture to a boil. Once, the mixture bubbling, reduce to low-medium heat.

3. Stir occasionally and cook until the liquid dissolves. Remove from heat.

After Braising Process
4. Move the rack in your oven to the top-most setting. Select high broil mode on the oven. Grease the baking pan with a very small amount cooking oil. Place the braised tofus on the broiler pan and put the pan on top of the rack. Broil about 2-3 minutes for each side of tofus. Every oven has a different heat, so you can adjust the time for broiling. You may barbecue them instead of broiling. The result is supposed to be dark brown and crispy on the edges.

* You can cut tofus into bigger size as the size of your burger buns. But, keep the thickness about 1 cm.

*To braise the tofu, you can use your slow cooker.

* After this braising process, you can keep them in a container and put it in the fridge. When you ready for bbq, just take whatever you need.

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