Jackfruit opor

Ingredients

• 300 gyoung jackfruit, cut into pieces
• 2blocks white tofu, halved
• 5 cmgalangal, bruised
• 3 cmaromatic ginger (kencur), bruised
• ½ tspground cumin
• ½ tspground coriander
• 1 sachet (11 g)Masako beef-flavour seasoning
• 300 mlcoconut milk
• 500 mlwater
• 300 mloil
• To tastefried shallots, to serve
• To tastelontong, to serve

Instructions

1. 1

   Prepare and fry

   Cut the young jackfruit and tofu into pieces, bruise the galangal and aromatic ginger, then fry the tofu and drain it.

2. 2

   Cook the spices

   Stir-fry the galangal, aromatic ginger, ground cumin and ground coriander until fragrant.

3. 3

   Simmer the jackfruit

   Add the fried tofu, young jackfruit and water. Cook until the mixture comes to the boil.

4. 4

   Add coconut milk

   Add the coconut milk and beef-flavour seasoning, stir and cook until done. Remove from the heat and serve.

What is jackfruit opor?

Opor is an Indonesian-style coconut milk stew, often made with chicken and served for family meals and celebrations. This version uses young jackfruit and tofu instead, with aromatic spices giving the mild, creamy sauce its character.

Young jackfruit has a tender, fibrous texture that takes on the flavours around it. Frying the tofu first gives it a firmer outside before it simmers in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 11g protein, 15g carbs, 26g fat.

The jackfruit and lontong provide most of the carbohydrates, while coconut milk and the oil used for frying contribute most of the fat. Tofu adds protein, alongside smaller amounts from the other ingredients. Serve with a generous portion of vegetables and choose a moderate amount of lontong to balance the plate.

The key ingredients

Young jackfruit: Use unripe jackfruit rather than sweet, ripe fruit; its mild flavour and savoury texture suit the coconut sauce.

Aromatics: Bruising the galangal and kencur helps release their fragrance as they cook. Ground cumin and coriander add warmth without making the stew hot.

Seasoning: The beef-flavour sachet supplies salt and savoury flavour. Taste the finished stew before adding any extra salt.

Frying the tofu

Fry the halved tofu until it holds together and has a lightly coloured exterior, then drain it before adding it to the stew. The recipe does not specify a frying time, so use the tofu’s appearance as your cue.

The listed oil is for frying; you do not need to pour all of it into the stew. Let excess oil drain away so the coconut sauce stays balanced.

Building the sauce

Fragrant spices: Stir-fry the aromatics and ground spices until their smell is pronounced, but keep them moving so they do not catch on the pan.

Coconut milk: Add it after the water and jackfruit mixture has boiled. Stir as the stew finishes cooking to bring the sauce together and help prevent it from catching.

Serving the stew

Serve the opor with lontong, a firm rice cake, and scatter fried shallots over the top for a savoury crunch. The rice cake is a substantial accompaniment, so adjust the amount to suit your appetite.

A fresh, crisp side such as cucumber or lightly cooked greens can add contrast to the creamy sauce.

Timing and doneness

The recipe gives a total time of 30 minutes, so have the ingredients ready before you start frying the tofu. The stew is ready when it has boiled and the jackfruit is tender, with the coconut milk stirred through.

If the jackfruit is still firm, continue cooking until tender, keeping the mixture at a gentle simmer and stirring regularly.

Recipe notes & tips

• Drain the fried tofu well before adding it to the pot.
• Bruise the galangal and kencur rather than chopping them finely, as directed.
• Stir the spices while frying so they cook evenly without scorching.
• Add the coconut milk after the water and jackfruit mixture has boiled.
• Taste before adding salt because the seasoning sachet is already savoury.
• Serve the fried shallots at the table so they keep their crunch.

Variations

• Add vegetables: Stir in greens near the end and cook until just tender.
• Adjust the spice: Add extra ground coriander for a more pronounced warm spice flavour.
• Use another protein: Replace the tofu with tempeh and fry it before adding.
• Make it milder: Use less seasoning sachet, then taste and adjust.
• Add chilli: Serve with sliced fresh chilli for heat at the table.

Common mistakes to avoid

• Using ripe jackfruit: It is sweet and soft; choose young, unripe jackfruit for a savoury stew.
• Skipping the tofu draining: Excess oil can make the sauce greasy; let the tofu drain after frying.
• Scorching the spices: Keep them moving in the pan and lower the heat if they begin to catch.
• Boiling the coconut milk hard: Stir as the sauce cooks and keep it at a gentle simmer.
• Adding salt too early: The seasoning sachet is salty; taste the finished stew before seasoning further.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water if the sauce has thickened. Store lontong separately if possible.

Frequently asked questions