Rendang Malaysian Tofu and Coconut Curry

Name: Rendang Malaysian Tofu and Coconut Curry
Cook time: 35 min
Cuisine: Malaysian
Ingredients: 2 × 160g packs of Cauldron Organic Marinated Tofu pieces; 3 tbsp desiccated coconut; 2 garlic cloves; 6 shallots or 1 onion sliced; 2 stalks of lemongrass, peeled and sliced; 2-3 fresh red chillies depending on individual preference; 2 tbsp grated fresh ginger; 1 tsp turmeric; 1 tsp salt; 1 tsp sugar; 250ml tin coconut milk; 1 tsp tamarind paste dissolved in 1 tbsp water; 4 star anise; 1 cinnamon stick; 2 tbsp fresh coriander, roughly chopped and sprigs for garnish

Cook 35 mins

Serves 4

A delicious and speedy Malaysian coconut curry, great served with chilli fried spinach and noodles.

Ingredients

2 × 160g packs of Cauldron Organic Marinated Tofu pieces
3 tbsp desiccated coconut
2 garlic cloves
6 shallots or 1 onion sliced
2 stalks of lemongrass, peeled and sliced
2-3 fresh red chillies depending on individual preference
2 tbsp grated fresh ginger
1 tsp turmeric
1 tsp salt
1 tsp sugar
250ml tin coconut milk
1 tsp tamarind paste dissolved in 1 tbsp water
4 star anise
1 cinnamon stick
2 tbsp fresh coriander, roughly chopped and sprigs for garnish

Method

Heat a dry frying pan, add coconut and toast until lightly golden.
Pound or blend the toasted coconut, garlic, shallots (or onion), lemongrass, chillies, ginger, turmeric, salt and sugar together to a paste.
Heat oil in a heavy bottomed frying pan. Add the chilli paste and cook for 5 minutes, stirring until fragrant.
Add the coconut milk, 125ml of water, tamarind, star anise and cinnamon stick and bring to the boil stirring constantly.
Reduce the heat and simmer gently for a further 5 minutes and then add the tofu pieces, carry on cooking gently for another 10 minutes.
Stir in the chopped coriander
Serve with chilli fried spinach and steamed rice or noodles.

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