Ingredients with Measurements:
- 1 package of firm tofu, cut into small cubes
- 1 package of tempeh, cut into small cubes
- 1 cucumber, peeled and sliced
- 1 green apple, peeled and sliced
- 1 ripe mango, peeled and sliced
- 1 small pineapple, peeled and sliced
- 1 small jicama, peeled and sliced
- 1 small red onion, thinly sliced
- 1 small bunch of cilantro, chopped
- 1 small bunch of mint leaves, chopped
- 1 small bunch of basil leaves, chopped
- 1 cup of roasted peanuts, chopped
- 1 cup of tamarind paste
- 1 cup of palm sugar
- 1 tablespoon of shrimp paste
- 2 red chilies, chopped
- 2 cloves of garlic, chopped
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Blender or food processor
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the tofu and tempeh cubes and fry until golden brown and crispy. Remove from the wok and set aside.
3. In the same wok, add the red chilies and garlic and stir-fry for 1-2 minutes until fragrant.
4. Add the tamarind paste, palm sugar, and shrimp paste and stir until the sugar has dissolved.
5. Add the fried tofu and tempeh cubes back into the wok and stir until coated with the sauce. Remove from heat and set aside.
6. In a blender or food processor, blend the cucumber, green apple, mango, pineapple, and jicama until smooth.
7. In a large mixing bowl, combine the blended fruit mixture with the sliced red onion, chopped cilantro, mint leaves, and basil leaves.
8. Add the fried tofu and tempeh cubes to the mixing bowl and toss until well combined.
9. Season with salt and pepper to taste.
10. Serve the rujak juhi with spicy tofu and tempeh garnished with chopped roasted peanuts.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for frying the tofu and tempeh cubes.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 40g
Protein: 12g
Substitutions for ingredients:
- Instead of tofu, you can use chicken or shrimp.
- Instead of tempeh, you can use mushrooms or eggplant.
- Instead of tamarind paste, you can use lime juice.
- Instead of palm sugar, you can use brown sugar.
Variations:
- Add sliced cherry tomatoes for a pop of color.
- Use different types of fruit such as papaya or watermelon.
- Add sliced hard-boiled eggs for extra protein.
Tips and tricks:
- Make sure to fry the tofu and tempeh cubes until golden brown and crispy for maximum flavor and texture.
- Adjust the amount of red chilies according to your spice preference.
Storage instructions:
Store any leftover rujak juhi with spicy tofu and tempeh in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rujak juhi with spicy tofu and tempeh in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rujak juhi with spicy tofu and tempeh in a large bowl or on individual plates.
Garnishes:
Chopped roasted peanuts.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Indonesian-style fried rice.
- Stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, add more palm sugar to thicken it.
Food safety advice:
Make sure to cook the tofu and tempeh cubes until golden brown and crispy to ensure they are fully cooked.
Food history:
Rujak juhi is a traditional Indonesian fruit salad that is typically served with a spicy peanut sauce. The addition of tofu and tempeh is a modern twist on the classic recipe.
Flavor profiles:
The rujak juhi with spicy tofu and tempeh is sweet, sour, and spicy with a crunchy texture from the fried tofu and tempeh cubes.
Serving suggestions:
Serve the rujak juhi with spicy tofu and tempeh as a refreshing appetizer or as a light lunch or dinner.
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Region: Indonesian