Ingredients

Suitable for Vegans

1 pack Naked Tofoo

2 tbsp vegetable oil

100g coconut cream

2 heaped tbsp mango chutney

300ml vegetable stock

1 lime

For the Rendang paste

2 red chillies

1 large shallot (peeled)

1.5 inch piece ginger (peeled)

4 cloves garlic (peeled)

2 sticks lemongrass

To serve

Basmati rice or chapatis

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Tofoo Rendang

Serves 2 • Prep 20 min • Cooking

Tofoo Rendang
Ingredients

Suitable for Vegans

1 pack Naked Tofoo

2 tbsp vegetable oil

100g coconut cream

2 heaped tbsp mango chutney

300ml vegetable stock

1 lime

For the Rendang paste

2 red chillies

1 large shallot (peeled)

1.5 inch piece ginger (peeled)

4 cloves garlic (peeled)

2 sticks lemongrass

To serve

Basmati rice or chapatis

Method

Underline

1. Heat a griddle pan then slice the Tofoo into pieces, drizzle with oil and place on the griddle pan until chargrilled on both sides. Put to one side.

2. To make the rendang paste – put all the paste ingredients in a small food processor and blend until a smooth paste is formed, adding a tbsp of oil to loosen if needed.

3. Put a deep frying pan on a low heat and add 2 tbsp of oil then add the paste.

4. Fry the paste for about 5 minutes until fragrant and slightly caramelised.

5. Add the griddled Tofoo to the pan along with the coconut cream, mango chutney and vegetable stock.

6. Cook the rendang for about 15 minutes until thickened – you may need to add a splash of water to stop it drying out too much. Season with salt to taste.

7. Add the zest of 1 lime and the juice of half the lime and stir.

8. Serve with rice or chapatis and scatter with fresh coriander.