Vegan Ayam Masak Kicap
Transform a Malaysian classic into a plant-based masterpiece with this Vegan Ayam Masak Kicap recipe! Featuring firm tofu as the star ingredient, this dish beautifully replicates the bold, umami flavors of the traditional chicken version. Marinated in soy sauce, brown sugar, garlic, and ginger, the tofu absorbs rich, aromatic spices, including star anise and cinnamon, as it gently simmers in a luscious kecap manis-based sauce. A touch of red chili adds a fiery kick, while the garnish of green onions brightens the dish with a burst of freshness. Perfectly thickened and deeply flavorful, this vegan delight pairs wonderfully with steamed rice, making it an irresistible choice for a hearty, satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Firm tofu
- 60 ml Soy sauce
- 2 tbsp Brown sugar
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 Red chili, sliced
- 2 tbsp Vegetable oil
- 120 ml Water
- 2 tbsp Kecap manis (sweet soy sauce)
- 1 Star anise
- 1 Cinnamon stick
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 Green onions, chopped
Instructions
Press the firm tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
In a bowl, combine the soy sauce, brown sugar, minced garlic, and ginger. Add the tofu cubes and let them marinate for at least 10 minutes.
In a large pan, heat the vegetable oil over medium heat. Add the star anise and cinnamon stick, stir-frying until fragrant, about 1 minute.
Remove the tofu from the marinade and reserve the marinade liquid. Add the tofu cubes to the pan and fry until they are golden brown on all sides, about 5 minutes.
Add the sliced red chili to the pan and stir-fry for another minute.
Pour the reserved marinade, water, and kecap manis into the pan. Stir in the salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the sauce to thicken and the flavors to meld.
Remove the star anise and cinnamon stick. Adjust seasoning with additional salt or sugar if needed.
Garnish with chopped green onions before serving.
Serve hot over a bed of steamed rice.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4540 mg | 197% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 44.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 910 mg | 70% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1921 mg | 41% | |
*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.
