Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 1 cup of oncom, crumbled
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 2 red chilies, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1 can of coconut milk
- 1 cup of water
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 lime, juiced
- Fresh coriander leaves, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the onion, garlic, ginger, and red chilies. Sauté for 2-3 minutes until the onion is translucent.
3. Add the crumbled oncom and cook for another 2-3 minutes.
4. Add the turmeric powder, coriander powder, cumin powder, and salt. Stir well to combine.
5. Add the cubed tofu and stir gently to coat with the spices.
6. Pour in the can of coconut milk and 1 cup of water. Stir well to combine.
7. Add the tamarind paste and palm sugar. Stir well to dissolve.
8. Bring the curry to a simmer and let it cook for 10-15 minutes until the tofu is cooked through and the sauce has thickened.
9. Add the lime juice and stir well.
10. Garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 20g
Protein: 15g
Fiber: 5g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Oncom can be substituted with tempeh or soy curls.
- Red chilies can be substituted with dried chili flakes or cayenne pepper.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or maple syrup.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans.
- Use different spices such as curry powder, garam masala, or chili powder.
- Add protein such as chickpeas, lentils, or chicken.
- Use different types of milk such as almond milk or soy milk.
Tips and tricks:
- Use a non-stick skillet or wok to prevent the tofu from sticking.
- Press the tofu to remove excess water before cutting into cubes.
- Crumble the oncom with your hands to create a crumbly texture.
- Adjust the amount of red chilies to your desired level of spiciness.
- Taste the curry and adjust the seasoning as needed.
Storage instructions:
Refrigerate the leftover curry in an airtight container for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with steamed rice and naan bread.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve with steamed rice and naan bread.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the tofu is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Oncom is a traditional Indonesian food made from fermented soybeans. It is similar to tempeh but has a crumbly texture.
Flavor profiles:
This curry has a spicy and tangy flavor from the red chilies and tamarind paste. The oncom adds a nutty and savory flavor while the tofu provides a mild and creamy texture.
Serving suggestions:
Serve the curry with steamed rice and naan bread for a complete meal.
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Region: Indonesian