Rendang-Braised Tofu & Green Beans, From Scratch

This is rendang built the long way — without the hour of grinding your own spice paste. Vegetarian Rendang Curry Paste carries every layer of lemongrass, galangal and chilli straight into a low, slow braise that clings to golden tofu and crisp green beans.

Ingredients

• 400g firm tofu, cubed and pan-fried until golden
• 200g green beans, trimmed and halved
• 3 tbsp Vegetarian Rendang Curry Paste
• 400ml coconut milk
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves
• 1 tbsp brown sugar
• Salt, to taste
• Steamed rice, to serve

Method

1. Pan-fry the tofu cubes in a little oil until golden on all sides. Set aside.
2. In the same pan, add the Vegetarian Rendang Curry Paste and cook for 1-2 minutes until fragrant.
3. Pour in the coconut milk, add the lemongrass and kaffir lime leaves, and bring to a gentle simmer.
4. Return the tofu to the pan along with the green beans. Simmer uncovered for 15-18 minutes, stirring occasionally, until the sauce thickens and clings to the tofu.
5. Stir in the brown sugar and season with salt to taste.
6. Serve hot over steamed rice.

The Perfect Pairing

This is what Vegetarian Rendang Curry Paste was made for — a from-scratch braise where the paste carries every layer of spice without an hour of grinding your own. One jar, endless rendang.