Tofu and tempeh is is served up just about every meal in Bali. In my early days in Bali I was not a fan, but this recipe tipped me over. This plate is always devoured in full every time we serve it at our table at Sharing Bali.
Our TOFU TEMPE POTATO mix is a quick and easy dish that is often part of “nasi campur” (mixed rice plate).
This is what you need:
1 medium potato cut into strips
1 cup tofu diced into small cubes
1 cup tempeh cut into thin strips
1 tomato diced
5 small red onions peeled
3 sections garlic peeled
2 small chillies, whole
1 large chilli, seeds removed
1 teaspoon palm sugar
coconut oil for cooking
Now do this:
Cook potato, tofu and tempeh pieces separately in pre heated oil in wok until golden brown. Drain excess oil. Set aside.
Finely chop onions, garlic and chillies. Cook in wok until golden brown.
Add tomato, salt, palm sugar.
Mix cooked potato, tofu and tempeh back into the wok.
Toss in parsley, Stir through. Serve hot or cold.
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