Recipe: Vegan Tofu Rendang

If you're craving an explosively flavourful curry to get you through the final days of this cold winter weather, this plant-based Tofu Rendang recipe will fast become your go-to.

Thank you to Kay Lin Ng from our Bodhi Tribe who shared this delicious, winter-perfect recipe with us to recreate.


"This recipe has been a hit with both of my vegan and non-vegan friends. It's super easy to get the ingredients from the supermarket and it saves time looking for rare spices," said Kay Lin.


Rendang is a classic, spicy curry which originated in West Sumatra, Indonesia, combining a spiced paste with coconut milk. When the ingredients are fried together for this recipe, the remaining braising liquid caramelises around the tofu and potato, producing a rich and creamy final dish.

Our head chef Brooke Ng tested the recipe. Now you can try it too!


Ingredients


500g firm tofu 

4 shallots (chopped)

2 potatoes (peeled and chopped into bite-sized pieces)

200ml coconut milk

50g desiccated coconut

3 kaffir lime leaves 

Jar or packet of ready-made rendang sauce (such as Ayam Malaysian Rendang Curry Paste)

Olive oil

Salt and pepper

Method

  1. Sandwich the tofu between paper towels and press down with a plate to drain excess liquid.

  2. Chop the tofu into bite-sized pieces. Set aside.

  3. Fry shallots in a pan with olive oil until brown.

  4. Add the sauce and fry until warm and fragrant.

  5. Add the tofu and coat in the sauce, frying for another 3 minutes.

  6. Pour half of the coconut milk into the pan and stir to combine.

  7. Add kaffir lime leaves.

  8. Simmer on low heat for 45 minutes, adding small amounts of water if the sauce starts to stick to the pan. Do not add too much water or the sauce will become diluted.

  9. Meanwhile, toast dessicated coconut in a pan on low heat until lightly browned. Then pound or blend coconut in a mixer until fine. Set aside.

  10. After 45 minuets, add potatoes to the curry and simmer for another 15 minutes or until potatoes are cooked. Remove from heat. Remove kaffir lime leaves.

  11. Add the dessicated coconut in small increments, stirring gradually until the sauce thickens.

  12. Add salt and pepper to taste.

  13. Serve hot with a side of coconut jasmine rice. (You can use the rest of the coconut milk to make the coconut rice whilst cooking this dish.)

Share your own vegan and plant-based creations with us. We'll choose one to make and feature each month, and if it happens to be yours, you'll receive a $200 Bodhi dining voucher.


Share by emailing us here with the recipe and a photo, or post your creation up to social media and tag Bodhi Restaurant Bar.

Opening hours

Lunch (Yum Cha)

Wednesday - Friday 11am - 3pm
Saturday - Sunday 11am - 4pm 

​​Dinner (A La Carte)
Tuesday  – Sunday 5pm - 10pm

Tel: +61 (02) 9360 2523


2 - 4 College Street, Sydney 2000

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