Directions

To Make

1. Place the spice paste ingredients into a food processor and blitz until you get a smooth, wet paste.
2. Heat up 750ml coconut water in a heavy-bottom pot with bay leaves and ½ tbsp tamarind paste.
3. Cut extra-firm tofu into 10 squares and tempeh into 8 triangles.
4. Once the coconut water starts bubbling, add in the blended spice paste and all seasoning ingredients, stir to combine.
5. Add the tofu and tempeh and cook cover over medium low heat cover partially for an hour. Turning tofu and tempeh periodically. Once the liquid starts to dries off turn to low heat and cook until dry.
6. Heat up a frying pan with 5mm of oil. Shallow fry the braised tofu and tempeh for 2-3 minute on each side.
7. Serve warm with some bird’s eye chillies.