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Deliciously quick & easy vegetarian/
​vegan recipes
 

Skinny Tofu Rendang

7/22/2016

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Rendang is a popular dish of meat (chicken, mutton or beef) stewed in coconut milk and a variety of spices and chilli. Originating among the Minangkabau ethnic people of Indonesia, it is hugely popular in Singapore, Malaysia and Indonesia. I do enjoy some of the dishes of the Malay cuisine but I don't fancy the use of meat of any kind. Upon seeing a FB video of Rendang Ayam (Ayam is chicken in the Malay language), I decided to come up with a vegetarian version of this dish. If you think about it, most of the dishes that uses meat can be replaced with the very versatile tofu. I replaced the coconut milk with skim milk to reduce calorie count. A tasty result with a strong flavor of lemongrasss and kaffir lime leaves - both of which I love :)

Ingredients (Serves 4 as a side dish)
A)
​2 red chillies - cut into big species
​10gm dried red chillies (around 6 pieces) soaked in hot water for 30 mins

B)
12 shallots, peeled and cut into half
2 cloves garlic, peeled and cut into half
​2 inch turmeric root, peeled and sliced
​1 inch blue ginger (galangal), peeled and sliced
​2 lemongrass, skinned and cut into 1 inch pieces

4 tbsp canola oil (yes you need that much for the ground paste to cook)
​2 pieces of blue ginger
​2 lemongrass, slightly bruised to release the essence
​50ml water
2 heaped tsps mushroom seasoning
450ml skim milk ( 200ml Low Fat coconut and 250 ml skim milk)
​2 blocks of firm tofu cut into 8 big cubes and grilled/shallow fried/air fried
Salt
Sugar
5 kaffir lime leaves , sliced thin

​Method
1)​Gather the ingredients - under A.
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2) Under B.
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3) Grind A and B into a paste seperately.
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4) Get a big pot and heat the 4 tbsp of oil and start frying the blue ginger pieces and the lemongrass.
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5) Add the ground chilli paste A and fry for 5 minutes.
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6) Now, add the ground paste B and let it cook for 10 minutes on medium heat. Keep stirring and watch out for the heat so that the paste doesn't burn.
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7) After 10 minutes, the mix would have taken an orange hue.
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8) Add the 50 ml water and stir for a few minutes.
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9) This will then be followed by the skim milk and grilled tofu cubes . Stir and cook for 15 minutes covered.
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10) After 15 minutes, the gravy would have thickened and reduce to form a thick consistency. Add the sugar, salt and the sliced kaffir lime leaves now.
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11) Cook for another 5 more minutes and switch of the flame.
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12) Serve with any rice of your preference, garnished with more sliced kaffir lime leaves. If you find the gravy too thick, dilute with 1/2 cup hot water.
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    Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind. 

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