Indonesian > Rujak

Rujak Soto with Tofu and Tempeh Recipe

Ingredients with Measurements:
- 1 block of firm tofu, cubed
- 1 block of tempeh, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 green apple, julienned
- 1 cup of bean sprouts
- 1 cup of water spinach, chopped
- 1 cup of cabbage, shredded
- 1 cup of pineapple, diced
- 1 cup of peanuts, roasted and crushed
- 1 cup of tamarind juice
- 1/2 cup of palm sugar
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 2 tablespoons of vegetable oil
- Salt to taste

Special equipment needed:
- None

Step-by-step instructions:
a. In a pan, heat the vegetable oil over medium heat.
b. Add the garlic and red chilies, and sauté until fragrant.
c. Add the cubed tofu and sliced tempeh, and stir-fry until golden brown. Set aside.
d. In a mixing bowl, combine the julienned cucumber, carrot, and green apple.
e. Add the bean sprouts, water spinach, and shredded cabbage to the mixing bowl.
f. Add the diced pineapple and crushed peanuts to the mixing bowl.
g. In a separate bowl, mix the tamarind juice, palm sugar, and salt until well combined.
h. Pour the tamarind mixture over the vegetables and fruits, and mix well.
i. Add the stir-fried tofu and tempeh to the mixing bowl, and toss everything together.
j. Serve the Rujak Soto with Tofu and Tempeh immediately.


- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 45g
- Protein: 20g

Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu or tempeh.
- Tempeh can be substituted with extra firm tofu or seitan.
- Cucumber, carrot, green apple, bean sprouts, water spinach, cabbage, and pineapple can be substituted with any other vegetables or fruits of your choice.
- Peanuts can be substituted with cashews or almonds.
- Tamarind juice can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with any other chili pepper or chili flakes.

Variations:
- Add shrimp or chicken for a non-vegetarian version.
- Use different types of nuts for a different flavor and texture.
- Add crispy fried shallots or garlic for extra crunch.
- Use different types of sweeteners for a different taste.
- Add more or less chili peppers depending on your spice preference.

Tips and tricks:
- Make sure to drain the tofu and tempeh well before stir-frying to avoid excess moisture.
- Use a mandoline or vegetable peeler to julienne the vegetables and fruits evenly.
- Adjust the amount of tamarind juice and palm sugar to your taste preference.
- Serve the Rujak Soto with Tofu and Tempeh immediately to prevent the vegetables from getting soggy.

Storage instructions:
- Store any leftover Rujak Soto with Tofu and Tempeh in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Reheat the Rujak Soto with Tofu and Tempeh in a microwave or on a stovetop until heated through.

Presentation ideas:
- Serve the Rujak Soto with Tofu and Tempeh in a large bowl or on individual plates.
- Garnish with fresh herbs, such as cilantro or basil, for extra flavor and color.

Garnishes:
- Fresh herbs, such as cilantro or basil
- Crispy fried shallots or garlic
- Lime wedges

Pairings:
- Serve the Rujak Soto with Tofu and Tempeh with steamed rice or noodles for a complete meal.

Suggested side dishes:
- Indonesian crackers, such as krupuk or emping
- Pickled vegetables, such as acar or atjar

Troubleshooting advice:
- If the vegetables are too watery, drain them well or pat them dry with a paper towel before mixing with the tamarind mixture.

Food safety advice:
- Make sure to cook the tofu and tempeh thoroughly to avoid any foodborne illnesses.

Food history:
- Rujak Soto is a traditional Indonesian salad that combines sweet, sour, and spicy flavors.

Flavor profiles:
- Sweet, sour, spicy, nutty

Serving suggestions:
- Serve the Rujak Soto with Tofu and Tempeh as a light lunch or dinner.

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Region: Indonesian

Taste: Tangy, Spicy, Sweet, Savory, Umami