200°C · 15-30 minAllergens
Noten
SojaTahoe Rendang
What a surprise, this spicy rendang made with jackfruit and tahoe. The jackfruit simmers in the pure flavours of coconut milk, lombok chillies, lime leaves, fresh lemongrass, and many other delicious ingredients, and at the end, I add fresh tahoe (tofu). Alongside, I serve a generous portion of crispy stir-fried vegetables and steamed wholegrain rice. Completely plant-based (vegan). Selamat Makan!
Tahoe Rendang
Tahoe (tofu), young jackfruit, cauliflower, bean sprouts, white cabbage, red bell pepper, sugar snap peas, white onion, garlic, red chilli, fresh lemongrass (sereh), ginger, galangal root, bay leaf, chilli powder, cumin seeds, coriander seeds, turmeric, lime leaves, candlenut, basmati rice, brown rice, gluten-free soy sauce, coconut milk, coconut cream (santen), palm sugar, pepper and salt, sunflower oil.
Allergens: noten, soja.
Microwave
Heat the tahoe rendang and rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the tahoe rendang and rice with vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.