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Tahu bacem
Sweet braised tofu
Tahu bacem (tahu bacem): Central Javanese tofu braised in spiced coconut water and palm sugar, then seared
Tahu bacem is tempe bacem's softer sister, sold side by side on the gudeg stalls of Yogyakarta and Klaten and cooked at home on Sundays to see the family through the week. Firm tofu soaks up a braise of coconut water, palm sugar, coriander and galangal until it turns the colour of caramel all the way through, and a quick sear gives it a thin, chewy skin. A portion of about 200 g of tofu gives roughly 26 g of protein, from the soybeans in the tofu. The usual mistake is using silken or soft tofu, which breaks apart during the long simmer; buy firm or extra-firm. Chef's tip: press the tofu for 15 minutes before braising; the drier it is, the more of the sweet, spiced liquid it drinks in.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the braise
- 1 ¾ lb firm tofupressed for 15 minutes, cut into 6 x 4 cm blocks about 2 cm thick
- 2 ½ cups coconut wateror water
- 2 ½ oz palm sugargrated
- 1 ⅝ in galangalsliced and bruised
- 3 Indonesian bay leaves (daun salam)or 2 ordinary bay leaves
- 2 tsp tamarind paste
- 1 tsp salt
For the spice paste
- 5 shallots
- 2 tsp coriander seedstoasted
- ½ tsp ground cumin
To finish
- 3 tbsp vegetable oil
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Wrap 1 ¾ lb firm tofu in a clean tea towel and press it under a heavy board or pan for 15 minutes, then cut it into blocks.
15 minStep 2: Pound or blend 5 shallots, 4 garlic cloves, 2 tsp coriander seeds and ½ tsp ground cumin into a smooth paste.
Step 3: Put the tofu in a wide pan in a single layer. Add the paste, 2 ½ cups coconut water, 2 ½ oz palm sugar, 1 ⅝ in galangal, 3 Indonesian bay leaves (daun salam), 2 tsp tamarind paste and 1 tsp salt, and nudge everything around so the tofu is half submerged.
3 minStep 4: Simmer gently, uncovered, turning the blocks carefully with a spatula every 10 minutes, until the liquid has reduced to a glossy brown syrup and the tofu is tan right through when you cut a piece.
40 minStep 5: Let the tofu cool for 5 minutes so it firms up, then heat 3 tbsp vegetable oil in a frying pan over a medium-high heat and sear the blocks for about 1 minute a side, until the outside is dark golden and slightly crisp.
6 minStep 6: Serve warm with rice, sambal and cucumber, or cold in a lunchbox. It keeps for 4 days in the fridge.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 26 g
- Carbs
- 24 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tahu bacem take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of palm sugar?
- Caster sugar, same amount.
- What can I use instead of indonesian bay leaves (daun salam)?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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