Tofu Rendang

By Hetty Lui McKinnon

Published April 25, 2025

Tofu Rendang
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4(74)
Comments
Read comments

Rendang is an Indonesian and Malaysian curry associated with the long and gentle cooking of protein, most often beef. This vegan version, however, evokes rendang’s signature deep and intoxicating flavors in a fraction of the time thanks to tofu, which absorbs flavor readily without requiring lengthy cooking. The spice paste of ginger (or galangal), shallots, lemongrass and garlic brings potent flavor, and clings to the tofu as it cooks down with the coconut milk. Classic rendang will often feature a buttery, toasted coconut paste, but this recipe uses toasted shredded coconut to impart texture and nuttiness. If you are meal prepping, cook this on the weekend to eat during the week, as the curry increases in flavor over time.

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Ingredients

Yield:4 servings

    For the Spice Paste

    • 3large shallots (about ½ pound), roughly chopped 
    • 1(1-inch) piece fresh ginger or galangal (about 1 ounce), peeled and roughly chopped 
    • 2lemongrass stalks (white parts only), roughly chopped (about 2 tablespoons)
    • 4garlic cloves, roughly chopped
    • 1½teaspoons crushed red pepper

    For the Curry

    • 3tablespoons vegetable oil or other neutral oil
    • 1cinnamon stick or ½ teaspoon ground cinnamon
    • ¼teaspoon whole cloves or ⅛ teaspoon ground cloves
    • 2star anise 
    • ¼teaspoon ground cardamom or 2 cardamom pods, smashed 
    • 2(14- to 16-ounce) packages extra-firm tofu, cut into 1-inch cubes
    • 1(14-ounce) can coconut milk
    • 1tablespoon tamarind paste or concentrate
    • ½cup unsweetened shredded coconut 
    • 4makrut lime leaves, thinly sliced 
    • 2tablespoons brown sugar 
    • 2teaspoons sea salt
    • Cooked rice, to serve
    • Handful of cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

604 calories; 48 grams fat; 27 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 24 grams protein; 959 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the spice paste: Place the shallots, ginger, lemongrass, garlic and crushed red pepper into a small blender or food processor and blend until you have a thick paste. (Alternatively, you can use a mortar and pestle to pound all the ingredients together.)

  2. Step 2

    Make the curry: Place a large Dutch oven or other heavy lidded pot over medium-high heat. Add the neutral oil and the spice paste, and stir until fragrant, about 2 minutes. Add the cinnamon, cloves, star anise and cardamom, then reduce heat to medium-low and stir until the paste caramelizes, darkens and starts to stick to the bottom of the pot, 3 to 5 minutes.

  3. Step 3

    Add the tofu and gently stir to coat. Add the coconut milk and tamarind and gently toss. Cover with a lid and simmer for 10 minutes.

  4. Step 4

    Meanwhile, heat a small frying pan over medium. Add the shredded coconut and stir constantly until golden, 2 to 4 minutes.

  5. Step 5

    Remove the lid from the pot and add the toasted coconut, lime leaves, brown sugar and salt, stirring gently to combine. Simmer, uncovered, until the sauce is dark and reduced, 8 to 10 minutes.

  6. Step 6

    Serve on top of rice and top with cilantro.

Ratings

4 out of 5
74 user ratings
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Comments

Mary

I had the same problem. I find that with any recipe involving tofu it's best to press out the excess liquid and then soak it for a while in the sauce or marinade or whatever prior to cooking. I don't think it "absorbs flavor readily" as the intro says.

barbara h

This recipe contains so many flavorful ingredients but, for me, it turned out surprisingly bland. Mine needed more of everything, especially acid. I followed the timing instructions but suspect I didn’t let it cook down, darken, caramelize enough. Nevertheless, this just needs way more flavor. If I make it again I would double everything except the tofu, coconut milk and coconut. (I’m sorry! I usually love Ms. McKinnon’s recipes)

ae

You can use lemon zest for the lemongrass, lime zest for the lime leaves, and lime juice for the tamarind. foodsubs.com is also a goid resource.

Gabriel

I would not recommend to make this sadly… Not very flavourful.

Megson

Unfortunately, this turned out a bit like grey paint with some tofu cubes in it. It was quite bland and didn’t remind me at all of the rendang I’ve had before…

B

Flavor-wise, this turned out well. I substituted 2 tbsp lime zest for the lime leaves. The texture of the curry was off-putting. It was chunky and slightly crunchy from the toasted coconut shreds and some of the spice paste which didn’t quite get paste-y. (I did not chop up the ginger or lemongrass finely before putting it into the food processor…my bad. Would definitely use the Vitamix next time if there is one.) We would have preferred a smooth curry, without the toasted coconut. Maybe coconut flour or cream would be better. The flavor was good, but not so amazing that I actually would make it again.

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