Quick Weeknights · Indonesian
Tahu Bacem
These tofu cakes are braised until they absorb the full flavor of the palm sugar and tamarind broth.
Why This Works
The braising liquid slowly dehydrates the tofu slightly, intensifying its flavor and firming up its texture.
The Upgrade
Add a star anise to the braise for a subtle spice note.
Chef's Secret
Michelin TechniqueLet the tofu sit in the braising liquid for 30 minutes after cooking to absorb more flavor.
Ingredients
Total time including resting: 45 min
Directions
Place tofu, coconut water, palm sugar, tamarind, coriander, bay leaves, and soy sauce in a pot.
Bring to a gentle simmer, not a rolling boil.
5 minReduce heat and simmer gently until the liquid reduces and the tofu darkens.
25 minFlip the tofu pieces halfway through to ensure even color.
Remove tofu and drain on a wire rack.
Lightly pan-sear the pieces in a non-stick pan until golden.
4 minServe as a side dish or snack.
Wine Pairing
Viognier
White Wine
The BottleE. Guigal Condrieu
Viognier’s oily, floral character matches the rich, sweet nature of palm sugar braised tofu. It provides a creamy, luxurious mouthfeel that complements the tofu’s texture perfectly.
Nutrition per Serving
190
calories
14g
protein
12g
carbs
9g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sautéed Long Beans
Quickly stir-fry long beans with garlic and a dash of soy sauce for a crunchy, vegetal contrast to the soft braised tofu.
Ingredients
Directions
Heat oil in a wok or large skillet over high heat until shimmering.
Add garlic and sauté for 30 seconds until aromatic.
Introduce the long beans and stir-fry for 3-4 minutes until tender-crisp and lightly charred.
Deglaze with soy sauce and season with salt.
Toss once more and serve immediately.
Side Dish
Jasmine Rice with Toasted Coconut
Mix toasted coconut flakes into steamed jasmine rice to enhance the sweet, earthy tamarind profile of the dish.
Ingredients
Directions
Rinse rice until water runs clear, then combine with water and salt in a pot.
Bring to a boil, cover, reduce to low heat, and simmer for 15 minutes.
While rice cooks, toast coconut in a dry skillet over medium heat until golden brown.
Remove rice from heat and let it rest for 5 minutes covered.
Fluff the rice with a fork and gently fold in the toasted coconut before serving.
Member Reviews
How did it turn out?
Rate this recipe
Perfect Indonesian flavors. Followed it step by step and it was flawless.
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Very approachable even for a beginner. Turned out great.