www.facebook.com Entre Tofu and Tempeh in Coconut Milk Sauce by Kadek Supartini – Culinary Arts Professional Chef originally from Bali, Indonesia. Vegetarian Recipes. Come to VeggieFest Chicago 2011. Like us on FaceBook! www.facebook.com Recipe – TOFU AND TEMPEH IN COCONUT MILK 1 pack firm tofu (cut in to cub) 1 pack tempeh (cut in to cub) 1 ½ cup frozen pilled board bean or baby lime bean 3 cloves shallots (pilled) 3 cloves garlic (pilled) 5 Candlenuts 3 thinly slice ginger ¼ tsp coriander ¼ tsp cumin 3 pcs lime leafs 4 inch lemon grass (pounded) 2 tbs brown sugar 1 cup coconut milk 4 cups vegetable oil Salt Deep-fry the tofu and the tempeh separately until the color darkens. Blend shallots, garlic, lime leaf, ginger, candlenuts, coriander, cumin, brown sugar, salt and 3 tbs water. Sautee the seasoning plus lemon grass with 2 tbs oil for 2 minutes, add the defrost board beans. After the beans cooked, add in the tofu, tempeh and the coconut milk. When the coconut milk starts boiling, stir occasionally and Cook for about 5 minuets more.

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