A dish of Indonesian Tofu in Coconut Vegan recipe

Indonesian Tofu in Coconut

Cook 30 mins
Serves 4

The colourful and fragrant spices used in this dish reflect the vibrant Indonesian landscape and are combined with rich, sweet coconut found throughout the country.

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396g pack of Cauldron Organic Tofu, follow the instructions on pack, drain and press for 20 minutes, cut into 2 cm pieces
2 tbsp vegetable oil
4 cloves of garlic, crushed
2 tsp ground coriander
1 tsp ground turmeric
2cm piece of fresh ginger, grated
2 tbsp lemon rind (approximately 1 medium lemon)
1-2 tsp palm sugar or brown sugar if unavailable
400ml coconut milk
3 tbsp desiccated coconut
6 spring onions, trimmed and cut into long, thin ribbons or rounds


  1. Gently fry the tofu pieces in 1 tbsp of the vegetable oil until golden brown. Remove and drain on kitchen roll to remove any excess oil.
  2. Preheat the remaining oil and fry the garlic for 2 minutes. Add the coriander and turmeric and fry for a further 1-2 minutes then stir in the ginger, lemon rind and palm sugar. Cook for 1-2 minutes then add the coconut milk. Bring to the boil then simmer for 5 minutes.
  3. Stir in the fried tofu pieces, desiccated coconut and spring onions and heat thoroughly.
  4. Serve with fluffy boiled rice.