Nutari
Malaysian Rendang Tofu with Jasmine Rice
Silky tofu infused with aromatic coconut, turmeric, and galangal in a bold, creamy rendang sauce that deepens with every bite.
410kcal
20gProtein
32gCarbs
22gFat
3gFibre
Ingredients
- 400g firm tofu, pressed and cubed
- 400ml coconut milk
- 3 tbsp rendang paste (or 2 tsp turmeric, 1 tbsp ginger-galangal paste, 2 shallots blended)
- 2 cloves garlic, minced
- 1 tbsp palm sugar
- 1 tbsp lime juice
- 150g jasmine rice, cooked
- 1 tbsp vegetable oil
- salt to taste
Method
- Heat oil in a wok and fry rendang paste with garlic for 2 minutes until fragrant.
- Add coconut milk and palm sugar; stir well and bring to a simmer.
- Carefully add tofu cubes and simmer uncovered for 15 minutes, stirring gently occasionally.
- Finish with lime juice and season with salt to taste.
- Serve over fluffy jasmine rice.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
Track it in seconds with Nutari
Snap a photo to log calories & macros, get an AI coach, and more recipes built around your goals.