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Bean Curd and Tofu Rendang

Prep Time 1 hr
Course Main Course
Cuisine Asian
Servings 4 people


  • 160 g tofu
  • 160 g bean curd
  • 250 ml coconut milk
  • 1 onion, sliced
  • salt and white pepper, to taste

Rendang Paste

  • 3 tbsp desiccated coconut
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp sugar
  • 2 stalks lemongrass, peeled and sliced
  • 1 onion, sliced


  • Cut the bean curd and tofu into squares, about 1.5 cm thick, then fry until golden brown on all sides.
  • Pound or blend the toasted coconut, garlic, shallots (or onions), lemongrass, chillies, ginger, turmeric, salt and sugar together to a paste.
  • Sauté the rendang paste.
  • Stir the paste slowly until the water is reduced.
  • Mix the fried tofu and bean curd into the paste over low fire and add some salt and pepper, stir for 5 minutes.
  • Pour the bean curd and tofu rendang into a bowl and serve with fried onions.
Keyword halal, rendang, vegetarian