Vegetarian Ayam Masak Lemak
Discover the vibrant flavors of Southeast Asia with this inspired Vegetarian Ayam Masak Lemak recipe—a plant-based twist on the Malaysian classic. Instead of chicken, tender cubes of firm tofu soak up a rich, aromatic sauce of creamy coconut milk infused with turmeric, lemongrass, kaffir lime leaves, and a homemade spice paste of fresh ginger, garlic, shallots, and red chili peppers. Balanced by a hint of palm sugar and umami-rich soy sauce, this dish achieves the perfect harmony of sweet, savory, and mildly spicy flavors. Ready in just 40 minutes, it’s a comforting, meat-free meal that’s perfect for weeknight dinners or sharing with friends. Garnished with fresh coriander, this vegetarian delight is best served with steamed rice or crusty bread to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 400 ml coconut milk
- 200 ml water
- 1 teaspoon turmeric powder
- 2 lemongrass stalks
- 1 inch piece fresh ginger
- 3 garlic cloves
- 2 shallots
- 2 red chili peppers
- 3 kaffir lime leaves
- 1 tablespoon palm sugar
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 2 tablespoons cooking oil
- 2 tablespoons fresh coriander leaves
Instructions
Cut the firm tofu into bite-sized cubes and set aside.
In a food processor, blend the ginger, garlic, shallots, and red chili peppers into a smooth paste.
Bruise the lemongrass stalks by gently smashing them with the back of a knife to release their flavors.
Heat the cooking oil in a large pan over medium heat. Add the blended paste and lemongrass. Sauté for 3-4 minutes until fragrant.
Add the turmeric powder and stir for another minute.
Pour in the coconut milk and water, and stir to combine.
Add the tofu cubes to the pan, making sure they are submerged in the coconut mixture.
Add the kaffir lime leaves, palm sugar, soy sauce, and salt. Stir to combine.
Bring to a simmer, reducing the heat to low, and let the mixture cook for 15-20 minutes. Stir occasionally, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust the seasoning if necessary.
Garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 56.6 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2892 mg | 62% | |
*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.
