Rendang Malaysian Tofu and Coconut Curry

Rendang Malaysian Tofu and Coconut Curry

Cook 35 mins
Serves 4

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

Marinated Tofu Pieces Find out more


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


  1. Heat a dry frying pan, add coconut and toast until lightly golden.
  2. Pound or blend the toasted coconut, garlic, shallots (or onion), lemongrass, chillies, ginger, turmeric, salt and sugar together to a paste.
  3. Heat oil in a heavy bottomed frying pan. Add the chilli paste and cook for 5 minutes, stirring until fragrant.
  4. Add the coconut milk, 125ml of water, tamarind, star anise and cinnamon stick and bring to the boil stirring constantly.
  5. 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.
  6. Stir in the chopped coriander
  7. Serve with chilli fried spinach and steamed rice or noodles.