Vegan Ayam Masak Merah
Vegan Ayam Masak Merah is a plant-based twist on the iconic Malaysian dish, traditionally known for its rich, spicy tomato-based sauce. In this recipe, golden, pan-fried tofu takes center stage, absorbing the aromatic blend of ginger, lemongrass, dried chilies, and coconut milk. Sweet notes of kecap manis and palm sugar balance the dish's bold flavors, while lime leaves and fresh cilantro brighten each bite. Ready in about an hour and perfect for four servings, this vegan rendition of a classic is a crowd-pleaser, offering indulgent, restaurant-quality flavor that's entirely dairy- and meat-free. Serve it with steamed rice for an unforgettable plant-based meal!
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Recipe Information
Ingredients
- 400 g firm tofu
- 3 tablespoons vegetable oil
- 2 red onions
- 4 garlic cloves
- 1 inch piece ginger
- 1 lemongrass stalk
- 4 dried red chilies
- 400 g canned tomato purée
- 250 ml coconut milk
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 3 lime leaves
- 100 ml water
- 2 tablespoons fresh cilantro leaves, for garnish
Instructions
Cut the firm tofu into bite-sized cubes and pat them dry with a paper towel.
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat.
Fry the tofu pieces until they are golden brown on all sides. Remove from the pan and set aside.
Peel and roughly chop the red onions, garlic cloves, and ginger. Slice the white part of the lemongrass stalk. Remove seeds from dried red chilies.
Blend the chopped onions, garlic, ginger, lemongrass, and dried red chilies into a smooth paste using a food processor.
In the same pan used for tofu, add 1 tablespoon of oil and heat over medium heat.
Add the blended aromatics to the pan and sauté until the paste turns fragrant and the oil starts to separate from it, about 10-12 minutes.
Add the canned tomato purée and continue cooking for 5 minutes, stirring occasionally.
Pour in the coconut milk, stirring until well combined.
Add the kecap manis, palm sugar, salt, lime leaves, and water. Mix well and let it simmer for about 10 minutes to allow flavors to meld together.
Return the fried tofu to the pan, carefully folding it into the sauce.
Let the tofu simmer in the sauce for another 5-7 minutes, allowing it to absorb the flavors.
Adjust seasoning with more salt or sugar if needed, and remove lime leaves before serving.
Garnish with fresh cilantro leaves before serving.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 87.4 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3994 mg | 85% | |
*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.
