Tahu & Tempe Goreng Bumbu Kuning
Tahu & Tempe Goreng Bumbu Kuning·(tah-hoo & tem-pay go-reng boom-boo koo-ning)
The Blueprint of Bumbu: Foundational Spice Pastes
To the uninitiated, tossing raw tempeh into a marinade before frying seems logical. It's also a guaranteed way to end up with burnt spices and thoroughly bland protein. The real secret of the Indonesian kitchen is ungkep—a method of gently boiling tofu and tempeh in a turmeric-heavy spice paste until every drop of liquid evaporates, forcing those vibrant, earthy flavors straight into the core of the food. It’s an ancient technique born of necessity, but it happens to be the ultimate meal-prep trick for a modern weeknight.
Before you start
Press the tofu.
American supermarket tofu is considerably more water-logged than what you'll find in an Indonesian market. To keep it from disintegrating during the braise, buy extra-firm tofu and press it for 15 minutes between paper towels under a heavy pan.
Ingredients
- plain tempeh8 oz
- extra-firm tofu14 oz
- water1 1/2 cup
- neutral oil1/2 cup
- shallots4 med
- garlic4 clove
- unsalted macadamia nuts3
- fresh turmeric1 inch
- whole coriander seeds1 tsp
- salt1 tsp
- sugar1 tsp
- chicken bouillon powder1/2 tsp
- lemongrass1 stalk
- fresh galangal1 inch
- Indonesian bay leaves2
- makrut lime leaves3
Method
- 01
Blend the bumbu into a smooth paste.
In a food processor, combine the shallots, garlic, macadamia nuts, turmeric, coriander, salt, sugar, and bouillon powder. Add a tablespoon of water to help the blades catch, blending until it forms a perfectly smooth, mustard-yellow paste.
- 02
Simmer the aromatics and spice paste.
Transfer the blended paste to a wide, deep skillet or wok. Add the 1 1/2 cups of water, and drop in the smashed lemongrass, galangal, Indonesian bay leaves, and makrut lime leaves. Stir over medium heat until the liquid comes to a gentle simmer and the raw smell of the garlic dissipates, about 2 to 3 minutes.
- 03
Braise the proteins until the pan is bone dry.
Carefully nestle the tofu and tempeh slices into the bubbling yellow broth in a single layer. Turn the heat down to medium-low, cover with a lid, and let simmer for 15 minutes. Remove the lid, gently flip each piece, and continue to cook uncovered until the water has completely evaporated. The proteins should be stained a vivid golden-yellow, coated in a thick, spiced sediment.
- 04
Fry the tofu and tempeh to a deep golden crisp.
When ready to eat, heat a quarter-inch of neutral oil in a non-stick skillet over medium-high heat. Brush any large chunks of aromatics off the tofu and tempeh so they don't burn, then fry for 2 to 3 minutes per side until the edges are deeply browned and caramelized. Drain on paper towels and serve hot.
Notes
The meal-prep advantage.
The brilliance of the ungkep method is preservation. Once the water has boiled off in step three, the spiced proteins can be cooled completely and kept in an airtight container in the fridge for up to a week, ready for a quick five-minute fry whenever you need them.
Navigating substitutions.
Macadamia nuts stand in perfectly for traditional candlenuts, providing the necessary fat to bind the paste. If fresh turmeric is unavailable, substitute 1 teaspoon of turmeric powder. Do not substitute Western bay leaves for Indonesian bay leaves (daun salam); simply omit them if they cannot be found.