- Naked
- Fakeaway
- Curry
- Dinner
Tofoo Rendang
- Serves: 2 people
- Prep: 20 mins
- Cooking: 40 mins
Ingredients
- 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
Get started
- 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.
- 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.
- Put a deep frying pan on a low heat and add 2 tbsp of oil then add the paste.
- Fry the paste for about 5 minutes until fragrant and slightly caramelised.
- Add the griddled Tofoo to the pan along with the coconut cream, mango chutney and vegetable stock.
- 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.
- Add the zest of 1 lime and the juice of half the lime and stir.
- Serve with rice or chapatis and scatter with fresh coriander.
