​

If you love Rendang, you'll love this!

 

​

Ingredients A:

3 tbsp Korean pepper flakes (not spicy)

2 tbsp onion powder

1 tbsp garlic powder

1 cup water

 

Ingredients B:

2 blocks of medium soft tofu (not firm tofu), cut into squares 1.5-2cm thick, pat dry with hand towel and pan fry until golden brown on all sides, set aside.

 

Ingredients C:

3 tbsp tomato paste

2-3 tbsp Rendang paste (this amount is perfect if kids are also joining, add more if prefer more spicy, see below for the brand I use)

5 tbsp raw sugar (you may want to start with 4 tbsp first)

4 tbsp vegan beef seasoning

2 tbsp Vegan fish sauce

1 tbsp Nutritional/Savory yeast

1 can of Coconut cream (400g)

1.5 cups Soy milk

1 large onion, diced

 

Ingredients D:

2 tsp corn/potato starch mixed with 1 tbsp water, dissolve and set aside.

½ cup + 3 tbsp desiccated coconut, pan fry without oil until golden brown and fragrant, set aside.

 

 

Method:

1. Blend all Ingredients A until smooth and set aside.

2. Pan fry Ingredients B and set aside.

3. Spay shallow pot with some oil spray, add diced onions and caramelize, then add the rest of Ingredients A and C into the pan and mix well, taste and adjust seasoning if needed.

4. Add in all the fried tofu, mix gently, be careful not to break the tofu, let simmer for 10mins.

5. Add in the pan-fried desiccated coconut, mix in gently.

6. Stir in the 2 tsp corn/potato starch slurry into the pot, remember to stir very gently.  The sauce should reach perfect consistency.  Taste again and adjust if necessary.

7. Serve with rice.

 

Note: If you prefer it more spicy but have kids joining, you can add extra cayenne pepper to your own bowl of Rendang and it would be just as amazing.

 

Below is the Rendang paste that I use, I get mine from Coles: