Chayote in spicy coconut sauce with tofu
2 servings
30 minutes
Chayote in spicy coconut sauce with tofu is a fragrant dish of Indonesian cuisine that embodies the harmony of spices and delicate texture. Chayote, known for its freshness and lightness, pairs wonderfully with rich coconut milk and a spicy paste of seasonings. The blend of galangal, ginger, garlic, and red pepper creates depth of flavor complemented by the freshness of lime. Tender tofu cubes absorb the rich sauce, turning each spoonful into delight. This dish not only warms but also immerses you in the atmosphere of exotic Indonesian aromas. It can be served with rice or fresh vegetables, and a slice of lemon adds brightness and balance to the taste. An ideal choice for those who appreciate rich yet balanced flavor combinations.
1
Slice the chayote into strips and cube the tofu.
- Chayote (Mexican cucumber): 300 g
- Tofu: 200 g
2
Prepare chili paste: blend shallots, garlic, red hot pepper, galangal, and ginger.
- Shallots: 3 heads
- Garlic: 2 cloves
- Red chilli pepper: 1 piece
- Galangal: 30 g
- Ginger: 1 piece
3
It should turn into a thick aromatic paste. Then heat the oil and sauté the spice paste and lime leaves until fragrant, about 4-5 minutes. Add strips of chayote, season with salt and sugar. Mix well.
- Coconut oil: 2 tablespoons
- Kaffir lime leaves: 2 pieces
- Chayote (Mexican cucumber): 300 g
- Salt: to taste
- Brown sugar: 1 tablespoon
4
Pour in coconut milk; if it's too thick, add water (0.5–1 cup) and bring to a boil. Stir every 2 minutes or so to prevent the coconut milk from curdling. When the chayote is cooked (about 10 minutes), add tofu, mix well, and bring to a boil again. Reduce heat and simmer for 3 minutes. Turn off the heat and serve immediately. Lime wedges and fresh chili can be used for serving.
- Coconut milk: 150 ml
- Tofu: 200 g