Tahu Tempe Kunyit

the golden fried tofu and tempeh of the Javanese warung table

Origin: Java, Indonesia

From the journey of Turmeric.

Tahu tempe kunyit is the everyday protein of the Javanese warung: tofu and tempeh marinated in turmeric, garlic, and salt, then shallow-fried until golden and crisp at the edges. The turmeric does three things simultaneously: it colours the proteins a deep golden-yellow, it flavours them with the earthy, slightly bitter note of kunyit, and it acts as a preservative, extending the shelf life of the fried pieces in the open-air conditions of a streetside stall. Served alongside steamed rice, sambal, and a bowl of sayur, tahu tempe kunyit is the nutritional foundation of the Javanese daily meal.

Ingredients

Proteins

  • 400 g firm tofu, pressed and cut into 2 cm cubes
  • 250 g tempeh, cut into 1.5 cm slices

Marinade

  • 2 tsp ground turmeric (or 3 cm fresh turmeric, grated)
  • 3 cloves garlic, minced
  • 1 tsp fine salt
  • 0.5 tsp ground coriander

Frying

  • 150 ml neutral oil, for shallow-frying

To serve

  • 1 tbsp kecap manis (sweet soy sauce), to serve (optional)
  • 1 portion sambal of your choice, to serve

Method

    The Gastrographer

    The Gastrographer

    Mapping Culinary History

    To explore — select an ingredient below.

    Journey Point Map Key

    Ingredient originTrade or transit route
    Became a culinary stapleColonial / trade control
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