Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Fry 400 grams of firm tofu and 200 grams of tempeh in 2 tablespoons of coconut oil until lightly golden on all sides, then remove and set aside.

2. 2

   In the same pan, sauté the ground spice paste (made from 8 bird's eye chilies, 6 shallots, 4 garlic cloves, 2 cm fresh ginger, 2 cm fresh turmeric, 1 teaspoon coriander powder, and 0.5 teaspoon white pepper) for 5 minutes until fragrant.

3. 3

   Add 2 bruised stalks of lemongrass and 3 kaffir lime leaves to the spice paste, cooking for 1 minute until their aroma releases.

4. 4

   Pour in 600 ml of full-fat coconut milk and 1 cup of water, bring the mixture to a gentle simmer, then stir in 4 tablespoons of tahini until well combined.

5. 5

   Return the lightly fried 400 grams of tofu and 200 grams of tempeh to the simmering sauce, ensuring they are well coated.

6. 6

   Season the gulai with 1 tablespoon of palm sugar and 1 teaspoon of salt, continuing to simmer gently for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.