Tempeh and Tofu in Woku Sauce

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Sautéing, Simmering

Cuisine: Sulawesi

Difficulty: Intermediate

Cooking Temp: 95 C

Servings: 5

Estimated Cost: 2

Calories: 450

Best Season: Fall, Spring

Description

Tempe Tahu Woku is a bold and aromatic plant-based twist on the traditional Manadonese woku dish, typically known for its rich blend of spices and herbs. This version features tender tofu and hearty tempeh, simmered in a vibrant mix of lemongrass, kaffir lime leaves, turmeric, ginger, chili, and basil. Bursting with flavor and naturally vegetarian, this dish captures the essence of Sulawesi cuisine — spicy, fresh, and deeply satisfying.

Ingredient

200 gram Tempe
300 gram Tofu
10 gram Ginger
20 gram Garlic
10 gram Fresh Turmeric
1.5 stalks Lemongrass
4 Leaves Kaffir lime leaves
2 gram Fresh turmeric leaves
0.5 stalk Spring onion
2.5 gram Fresh basil
50 gram Tomato
7 pieces Curly red chilies
3 pieces Bird’s eye chilies
0.5 nut Candlenut
0.2 tbsp Sugar
0.25 tbsp Salt
as needed Cooking oil

Instructions

1
Prepare the spice paste
- Blend garlic, chilies, turmeric, and ginger into a smooth paste. Heat a little oil in a pan and sauté the spice paste until fragrant.
2
Add the aromatics
- Add the lemongrass, kaffir lime leaves, and sliced turmeric leaves. Sauté until the herbs soften and become fragrant.
3
Add water
- Pour in water according to your preferred consistency. Bring it to a boil, allowing the flavors to infuse.
4
Finish the dish
- Add the spring onions and fresh basil leaves. Stir to combine and let everything simmer for a minute. Taste and adjust seasoning if necessary.

Keywords: tempe tahu woku