Tofu Rendang

By Hetty Lui McKinnon

Published April 24, 2025

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4(87)
Comments
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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

  • 3 large shallots (about ½ pound), roughly chopped 

  • 1 (1-inch) piece fresh ginger or galangal (about 1 ounce), peeled and roughly chopped 

  • 2 lemongrass stalks (white parts only), roughly chopped (about 2 tablespoons)

  • 4 garlic cloves, roughly chopped

  • 1 ½ teaspoons crushed red pepper

FOR THE CURRY

  • 3 tablespoons vegetable oil or other neutral oil

  • 1 cinnamon stick or ½ teaspoon ground cinnamon

  • ¼ teaspoon whole cloves or ⅛ teaspoon ground cloves

  • 2 star anise 

  • ¼ teaspoon 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

  • 1 tablespoon tamarind paste or concentrate

  • ½ cup unsweetened shredded coconut 

  • 4 makrut lime leaves, thinly sliced 

  • 2 tablespoons brown sugar 

  • 2 teaspoons sea salt

  • Cooked rice, to serve

  • Handful of cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 609 calories; 10 grams monosaturated fat; 7 grams polyunsaturated fat; 27 grams saturated fat; 48 grams fat; 7 grams fiber; 959 milligrams sodium; 24 grams protein; 12 grams sugar

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.

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Ratings

4 out of 5
87 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.

Ella

Pretty good. Added chiles as per some recommendations, which maybe solves the problem some people reported about it being grey. It was quite appealing, pleasant but not mind blowing! Salting at ever step helps, and definitely let it caramelize. I did overly toast the chiles which made it bitter and meant I added more sugar than I would've to balance it. Served with Indonesian style hot pickle, wish it were much hotter or the rendang was much much hotter.

Katrina

Used about .25 oz of reconstituted dried galangal in addition to 1 is fresh gingers. No other changes! Super flavorful!

Gabriel

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

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