Sayur Tempe Tahu Cabe Hijau - spicy stewed tofu and tempe

Ingredients

• 500 gtempeh and tofu
• 10petai beans
• 6green chillies
• 6red bird’s eye chillies
• 200 mlthick coconut milk
• 500 mlwater
• ½ tsppalm sugar
• ½ tspsalt
• 1Indonesian bay leaf (daun salam)
• 4 cmgalangal
• 2shallots
• 3 clovesgarlic
• as neededoil
• 2shallots
• 2 clovesgarlic
• 2roasted candlenuts
• 1 tspdried shrimp (ebi)

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu and tempeh into cubes and halve the petai beans. Slice the green chillies diagonally into rings; thinly slice the shallots and garlic. Pound or grind the paste ingredients—the shallots, garlic, roasted candlenuts and dried shrimp—until smooth.

2. 2

   Fry the aromatics

   Heat some oil in a pan. Fry the paste with the salam leaf and galangal for 3 minutes, then add the sliced shallots and garlic and the palm sugar. Continue frying until the onions are soft.

3. 3

   Cook the tempeh

   Add the tempeh and 500 ml water to the pan. Cook until the tempeh is done.

4. 4

   Finish the stew

   Add the tofu, petai, green chillies and red bird’s eye chillies, then mix well. Pour in the coconut milk and cook until the sauce has thickened.

What is sayur tempe tahu cabe hijau?

The name describes a vegetable-style stew of tempeh and tofu with green chilli. It belongs to the broad tradition of Indonesian home cooking, where aromatics, coconut milk and local ingredients come together in a saucy dish.

This version layers a ground paste with sliced shallots and garlic, then simmers tempeh, tofu and petai in coconut milk. Green chillies bring flavour and colour, while red bird’s eye chillies add a sharper heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The tempeh and any rice served alongside provide most of the carbohydrate, while coconut milk and cooking oil contribute much of the fat; tempeh and tofu provide the main protein. Serve with a generous portion of vegetables and a measured helping of rice to balance the plate.

Choosing the tempeh and tofu

Tempeh: cut it into even cubes so it cooks at a similar rate throughout. The recipe does not specify how the 500 g is divided between tempeh and tofu, so use your preferred balance while keeping the combined amount the same.

Tofu: add it after the tempeh has cooked in the water, as directed. This gives the tempeh a head start and helps the tofu keep its shape during the final simmer.

Build the aromatic base

Spice paste: grind the paste shallots, garlic, roasted candlenuts and dried shrimp until smooth. Fry it with the salam leaf and galangal for 3 minutes to start releasing its aroma.

Sliced aromatics: the recipe also calls for shallots and garlic sliced separately. Add these with the palm sugar after frying the paste, and cook until the onions soften.

Using the chillies and petai

Green chillies: slice them diagonally into rings so they are easy to distribute through the stew. Red bird’s eye chillies are added whole or as supplied by the recipe; adjust their quantity only if you want to change the heat.

Petai: halve each bean before adding it with the tofu and chillies. Its distinctive flavour is part of the dish, so keep it in the stew rather than treating it as a garnish.

Getting the sauce right

Coconut milk: stir it in after the tofu, petai and chillies, then cook until the sauce thickens. Keep the stew at a gentle simmer and stir carefully so the ingredients do not break up.

Doneness: the recipe gives no exact simmering time after the coconut milk is added, so use the stated cue: the sauce should have thickened. The tempeh should also be cooked through before adding the tofu.

Serve it as a meal

Serve the stew hot, spooning plenty of coconut sauce over each portion. Steamed rice is a natural accompaniment and helps make the sauce go further.

For a more rounded plate, add a simple vegetable side that is not cooked in another rich sauce. Keep the side lightly seasoned so the stew’s aromatic paste and chillies remain prominent.

Recipe notes & tips

• Cut the tempeh and tofu into evenly sized cubes for more consistent cooking.
• Grind the paste ingredients thoroughly so they distribute smoothly through the sauce.
• Fry the paste with the salam leaf and galangal for the full 3 minutes.
• Add the coconut milk only after the tempeh, tofu, petai and chillies are in the pan.
• Stir gently once the tofu is added to help keep the cubes intact.

Variations

• Adjust the heat: use fewer red bird’s eye chillies for a milder stew.
• Change the tofu balance: use more tofu and less tempeh while keeping the combined amount at 500 g.
• Make it without dried shrimp: leave out the ebi for a version without shrimp.
• Use a thinner sauce: cook for less time after adding the coconut milk, stopping before it thickens as much.
• Serve with rice: spoon the stew and sauce over steamed rice for a more substantial meal.

Common mistakes to avoid

• Adding tofu too early: it can break up during the longer cooking; follow the method and add it after the tempeh.
• Skipping the paste-frying stage: the aromatics will not have the same cooked-in flavour; fry the paste with the salam and galangal for 3 minutes.
• Cooking on a hard boil: the coconut sauce may become uneven; keep the stew at a gentle simmer.
• Adding coconut milk before the other additions: this changes the recipe’s order; add it after the tofu, petai and chillies.
• Stopping before the sauce thickens: the stew will be thinner than intended; continue cooking until it reaches that cue.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring carefully; add a small splash of water if the sauce has thickened in the fridge.

Frequently asked questions