Malay Mushroom And Tofu Rendang

• 1/2 pkt (15 g) Malay Rendang 30g
• 250 g button mushrooms, quartered 
• 250 g firm tofu cubed 
• 1 onion, chopped 
• 1 tsp tamarind concentrate 
• 1 tsp brown sugar 
• 1 can coconut milk

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. 

STEP 2

Add mushrooms, sauté 5min , add tamarind, sugar and coconut milk. Cover and simmer 10 min. 

STEP 3

Add cubed tofu, stir through, rest 5 min. 

HOW TO SERVE

Serve with steamed rice, cucumber and peanut salad*

SIDES & CONDIMENTS

cucumber and peanut salad:

• 100 g cucumber sliced 
• 1 tsp light soy sauce 
• 1 tsp lemon juice 
• 1 tsp sugar 
• 2 tbsp crushed peanuts 
• fresh chilli sliced - optional 

Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: for a heartier version add 1 red capsicum and 1/4 head cauliflower florets. Replace cucumber salad with steam broccoli.

Alternatives: 1 tsp tamarind concentrate = 1/2 lemon zest and juice.