Semar Mendem with Mushroom Recipe

Ingredients with Measurements:
- 1 pound of tofu, cut into small cubes
- 1 cup of sliced mushrooms
- 1 cup of coconut milk
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of chili powder
- 1 cup of water
- 1 stalk of lemongrass, bruised
- 2 kaffir lime leaves
- 2 bay leaves
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped cilantro

Special equipment needed:
- None

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
2. Add the sliced mushrooms to the skillet and sauté until they are tender.
3. Add the cubed tofu to the skillet and stir to combine with the mushrooms.
4. In a separate bowl, mix together the coconut milk, salt, sugar, tamarind paste, coriander, cumin, turmeric, and chili powder.
5. Pour the coconut milk mixture into the skillet with the tofu and mushrooms.
6. Add the water, lemongrass, kaffir lime leaves, and bay leaves to the skillet.
7. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the tofu is heated through.
8. Remove the lemongrass stalk, kaffir lime leaves, and bay leaves from the skillet.
9. Garnish with chopped scallions and cilantro before serving.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat per serving: 17g
Carbohydrates per serving: 15g
Protein per serving: 10g

Substitutions for ingredients:
- Tofu can be substituted with tempeh or seitan.
- Mushrooms can be substituted with any other type of mushroom or vegetable.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Tamarind paste can be substituted with lime juice or vinegar.
- Lemongrass can be substituted with lemon zest or lime zest.
- Kaffir lime leaves can be substituted with lime leaves or lemon leaves.
- Bay leaves can be substituted with thyme or oregano.

Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use different types of mushrooms for a more complex flavor.
- Add diced chicken or shrimp for a non-vegetarian version.
- Use different types of tofu for different textures.

Tips and tricks:
- Make sure to use firm tofu so it holds its shape in the dish.
- Sauté the garlic before adding the mushrooms to prevent the garlic from burning.
- Use fresh lemongrass for the best flavor.
- Adjust the amount of chili powder to your desired level of spiciness.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a bowl with rice or noodles.

Garnishes:
Chopped scallions and cilantro.

Pairings:
Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
Steamed broccoli or green beans.

Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the tofu is too soft, use extra firm tofu or press the tofu before using it in the dish.
- If the dish is too spicy, reduce the amount of chili powder.

Food safety advice:
Make sure to cook the tofu and mushrooms to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Semar Mendem is a traditional Indonesian dish that is typically made with tofu, vegetables, and a coconut milk sauce.

Flavor profiles:
Creamy, savory, slightly sweet, and spicy.

Serving suggestions:
Serve with rice or noodles for a complete meal.

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Region: Indonesian

Taste: Savory, Umami, Earthy, Mushroomy, Tangy, Spicy