Vegan Ayam Penyet
Discover the irresistible flavors of Vegan Ayam Penyet, a plant-based twist on the beloved Indonesian classic! This dish showcases crispy fried tofu and oyster mushrooms, expertly seasoned with turmeric, coriander, and black pepper for a bold, aromatic kick. The highlight is the vibrant homemade sambal, a spicy blend of garlic, shallots, galangal, chilies, and tomatoes, balanced with a hint of lime and palm sugar for a sweet-tangy finish. Lightly pressed to mimic the traditional "penyet" technique, this vegan version maintains the authentic textures and flavors while offering a wholesome alternative. Perfectly suited for spice lovers and vegan enthusiasts alike, it’s a hearty, flavorful dish served best with a garnish of lemongrass and a refreshing lime wedge. If you're craving Indonesian comfort food with a vegan flair, this quick, easy, and utterly satisfying recipe is sure to impress!
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Recipe Information
Ingredients
- 400 g Firm tofu
- 200 g Oyster mushrooms
- 2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 Garlic cloves
- 3 Shallots
- 3 tbsp Vegetable oil
- 4 Red chili
- 1 Tomato
- 1 tsp Palm sugar
- 1 Lime
- 1 inch Galangal
- 1 stick Lemongrass
Instructions
Begin by pressing the tofu to remove excess moisture. Cut the tofu into thick slices.
Clean the oyster mushrooms and tear them into strips.
In a bowl, mix turmeric powder, coriander powder, salt, and black pepper. Add the tofu slices and mushroom strips to the bowl, ensuring they are well coated with the spice mix.
Peel and roughly chop the garlic cloves and shallots.
Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the tofu and mushrooms, frying until golden brown on each side. This should take about 5-7 minutes. Remove and set aside.
In the same pan, add another tablespoon of oil. Sauté the chopped garlic, shallots, and galangal until fragrant.
Add chopped red chili and tomato to the pan and cook until they soften, about 3-4 minutes.
Add palm sugar and the juice of the lime into the mixture, stirring well.
Once the mixture has turned into a smooth sambal, remove it from the heat.
Using a wooden spoon, lightly press or 'penyet' the tofu and mushrooms, then serve them with the sambal on the side.
For added flavor, serve with a slice of lime and lemongrass for garnish.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 43.2 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3472 mg | 74% | |
*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.
