Indonesian Kicap Tofu Vegan recipe

Indonesian Kicap Tofu

Cook 35 mins
Serves 4

This recipe uses the Indonesian sweet, syrupy, spiced soy sauce Kicap Manis and the fresh flavours of root ginger, chillies and coconut, typical of an Indonesian market.

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396g Cauldron Organic Tofu. Follow the instructions on pack, drain and press for 20 minutes, cut into 3-5cm triangles
2-3 tbsp vegetable oil
2 medium onions, finely sliced
4 cloves of garlic, crushed
An 8-10cm piece of fresh ginger, grated
2-3 red chillies, finely chopped
4 tbsp Kicap Manis (A spiced soy sauce found in the speciality ingredient section or Oriental supermarket)
400ml coconut milk
4 tsp lime juice
Salt and pepper to taste


  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Gently fry the tofu triangles in 1 tbsp of the vegetable oil until golden brown. Remove, drain on kitchen roll to remove any excess oil then place on a baking tray and cook for 15 minutes.
  3. Meanwhile, preheat the remaining oil and fry the onions until softened. Add the garlic and ginger and fry for a further 1-2 minutes.
  4. Add the chillies, kicap manis and coconut milk and bring to the boil then simmer for 5 minutes.
  5. Stir in the baked tofu triangles, lime juice and season to taste.
  6. Garnish with a few slices of fresh red chilli and serve with steamed rice.