Vegetarian Telur Balado
Looking for a bold, flavorful twist on a classic Indonesian dish? Vegetarian Telur Balado swaps out eggs for crispy fried tofu and tempeh, creating a plant-based version of the renowned balado sauce recipe. Packed with aromatic shallots, garlic, spicy red chilies, tangy tamarind paste, and sweet coconut sugar, this hearty dish delivers a mouthwatering balance of sweet, sour, and spicy flavors that is sure to delight your taste buds. The tofu and tempeh cubes soak up the rich, fragrant sauce, making them utterly irresistible when served over steamed white rice. Perfect for vegetarians craving robust Indonesian cuisine, this quick and easy recipe comes together in just 35 minutes and is ideal for weekday dinners, meal prepping, or sharing with friends.
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 200 grams Tempeh
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 6 pieces Red chilies (adjust for spice level)
- 2 medium-sized Tomatoes
- 1 tablespoon Coconut sugar or brown sugar
- 1 teaspoon Tamarind paste
- 2 pieces Lime leaves
- 3 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 60 milliliters Water
Instructions
Cut the firm tofu and tempeh into medium-sized cubes. Pat them dry with a paper towel to remove excess moisture.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the tofu and tempeh cubes until golden brown on all sides. Remove from the pan and set aside on a plate lined with paper towels to drain excess oil.
In a blender or food processor, combine the shallots, garlic, red chilies, tomatoes, coconut sugar, tamarind paste, and salt. Blend until you achieve a smooth paste.
In the same pan used for frying, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the lime leaves and sauté for 30 seconds until fragrant.
Pour the blended spice paste into the pan. Cook for about 5–7 minutes, stirring frequently, until the oil starts to separate and the paste has thickened slightly.
Add the fried tofu and tempeh to the pan with the sauce. Gently toss to ensure every piece is coated evenly in the balado sauce.
Add 60 milliliters of water to the pan to loosen the sauce slightly. Simmer for 2–3 minutes, stirring occasionally, to let the flavors meld.
Taste the sauce and adjust seasoning if necessary. Serve hot with steamed white rice or your choice of grain.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 647 mg | 14% | |
*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.
