Tofu Rendang
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Connoisseurus Veg · by Alissa Saenz

Tofu Rendang

NUTRITION · PER SERVING90M COOK
CAL 44%·PRO 45%
CARBS 85G39% OF CAL
11G FIBER59G OTHER14G TOTAL SUGAR
FAT 52G54% OF CAL
27G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and deeply spiced Malaysian-style coconut curry with tofu, butternut squash, and snap peas. Slow-simmered and intensely flavored, served with rice.

mainthaicurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 dried chile peppers ((or more if desired, up to 12))
  • 3 lemongrass stalks
  • 2 medium shallots, (halved)
  • 5 garlic cloves
  • 2 tablespoons fresh galangal, (grated)
  • 1 tablespoon fresh ginger, (grated)
  • 2 tablespoons vegetable oil
  • 3 tablespoons vegetable oil, (divided)
  • 1 cinnamon stick
  • 2 star anise
  • 5 whole 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 organic brown sugar
  • 1 (16 ounce/454 gram) package super firm tofu, (cut into 1/2-inch cubes)
  • 2 cups sugar snap peas
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon salt, (plus more to taste)
  • Cooked rice, (for serving)
PREP
30M
SODIUM
1000MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.