Vegetarian Ayam Masak Kicap
Delight in the robust flavors of Vegetarian Ayam Masak Kicap, a plant-based twist on the classic Malaysian dish. This recipe swaps chicken for golden, firm tofu, perfectly simmered in a rich blend of soy sauce and sweet kecap manis, creating a deliciously caramelized glaze. Aromatics like garlic, ginger, and onion mingle with warm spices—cinnamon, star anise, and cloves—for a deep and fragrant base. Vibrant bell peppers, juicy tomato, and a touch of bird’s eye chili add bursts of color and a tantalizing mix of sweet and spicy. Quick to prepare in under an hour, this vegetarian recipe pairs beautifully with steamed rice, making it ideal for an easy yet satisfying dinner. Perfect for those seeking authentic Asian flavors in a meat-free meal, Vegetarian Ayam Masak Kicap will captivate your taste buds with its bold and comforting essence.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 4 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 3 tablespoons vegetable oil
- 1 medium onion
- 4 garlic cloves
- 1 inch piece ginger
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 1 cup water
- 1 green bird’s eye chili
- 1 red bell pepper
- 1 green bell pepper
- 1 tomato
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the firm tofu into 1-inch cubes and set aside.
Peel and thinly slice the onion. Peel and mince the garlic cloves. Slice the ginger into thin strips.
Heat the vegetable oil in a large pan or wok over medium heat.
Add the sliced onion, minced garlic, and ginger strips to the pan. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Add the cinnamon stick, star anise, and cloves to the pan. Stir them in for another minute.
Increase the heat to medium-high and add the tofu cubes to the pan. Fry the tofu, occasionally stirring, until they are golden brown on all sides, about 5-7 minutes.
Pour in the soy sauce and sweet soy sauce (kecap manis), stirring well to coat the tofu.
Add the water to the pan, followed by the green bird’s eye chili (leave it whole if you want less heat), diced red and green bell peppers, and chopped tomato. Stir well.
Sprinkle in the sugar, salt, and black pepper. Mix everything thoroughly.
Allow the mixture to simmer and thicken, uncovering for about 10-12 minutes, stirring occasionally until the sauce reduces and coats the tofu and vegetables.
Once done, taste and adjust the seasoning if necessary. Discard the cinnamon stick and star anise before serving.
Serve the Vegetarian Ayam Masak Kicap hot with steamed rice.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5523 mg | 240% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 47.8 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2070 mg | 44% | |
*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.
