Vegan Ayam Kecap
Savor the bold flavors of Vegan Ayam Kecap, a plant-based twist on the beloved Indonesian classic! This recipe replaces chicken with golden, crispy tofu cubes, perfectly coated in a rich and glossy sauce made from sweet soy sauce (kecap manis), soy sauce, garlic, and ginger. Infused with aromatic spices and a touch of heat from red chili, this dish strikes the perfect balance of sweet, savory, and spicy. Tossed with fresh tomatoes and finished with a sprinkle of spring onions, this hearty vegan dish pairs beautifully with steamed rice or vegetables. Ready in just 45 minutes, Vegan Ayam Kecap is a quick and flavorful meal that's perfect for weeknights or special occasions alike! Perfect for vegans and lovers of Indonesian cuisine, this recipe is a must-try for any home cook.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 large onion, finely sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red chili, sliced
- 4 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons soy sauce
- 150 milliliters water
- 1 medium tomato, diced
- 2 spring onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes.
In a bowl, add the tofu cubes and cornstarch. Toss gently to coat the tofu evenly with cornstarch.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the tofu cubes to the skillet and fry until golden brown and crispy on all sides. Remove from the skillet and set aside.
In the same skillet, add the sliced onion, and cook for 3-4 minutes until softened.
Add the minced garlic, ginger, and sliced red chili, and sauté for another 1-2 minutes until fragrant.
Stir in the sweet soy sauce (kecap manis), soy sauce, and water, then bring the mixture to a simmer.
Add the diced tomato and let it cook for about 2-3 minutes to soften.
Return the fried tofu to the skillet, and stir until the tofu is well coated with the sauce.
Add salt and black pepper to taste, adjusting the seasoning as needed.
Allow the sauce to thicken slightly, cooking for another 5 minutes.
Remove from heat and sprinkle with chopped spring onions before serving.
Serve the Vegan Ayam Kecap hot with cooked rice or steamed vegetables.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 48.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
