Firm tofu simmers in kecap manis, palm sugar, galangal, coriander and tamarind until it’s sweet, savory and fragrant. A quick fry gives the pieces a glossy, caramelized edge; rice and crisp green beans make it a complete meal.
Bacem is a Javanese cooking method in which ingredients gently cook in a seasoned, often sweet-and-savory liquid. For tahu bacem, firm tofu has time to absorb the flavors of kecap manis, palm sugar, coriander and galangal. Tamarind adds a light, fruity tang that balances the sweetness. The tofu is then briefly fried, giving the outside some color and a slightly sticky coating while the inside stays soft.
Use tofu that’s firm enough to cut and simmer without falling apart. Pat it dry and don’t cut the pieces too small; chunks of about three centimeters are easy to handle. Kecap and palm sugar are already quite sweet, so let the liquid simmer gently rather than boiling it hard. This gives the tofu time to absorb the flavor and reduces the chance of the sugar sticking and burning on the bottom of the pan. A wide pan makes it easier to arrange the pieces in a single layer.
Fresh galangal has a bright, woody aroma and is a distinctive flavor in this dish. Cut it into slices so you can remove it easily after simmering. If you can’t find fresh galangal, use dried galangal in a smaller amount; ground galangal is more potent, so start with about half a teaspoon. Palm sugar, often sold as gula jawa, can be replaced with dark brown sugar. The flavor will be a little less caramel-like. Use tamarind paste; if you have tamarind pulp, soak it first in a little warm water, then strain out the seeds and fibers.
Serve the tofu with white rice to soak up the rich sauce, and green beans that are briefly blanched and still have some bite. Cucumber or other crisp vegetables go well with it too. For extra sauce, after removing the tofu, let the simmering liquid reduce gently for a few minutes and spoon some over the tofu when serving. Chill leftovers promptly, covered, in the refrigerator and eat them within two days; reheat the tofu and sauce thoroughly in a pan with a small splash of water.
Cut the tofu into pieces about 3 cm in size and pat them dry with paper towels.
Put 500 ml water, kecap manis, palm sugar, tamarind paste, coriander, galangal, garlic and salt in a wide pan. Stir until the palm sugar has mostly dissolved.
Arrange the tofu in a single layer in the pan. Bring the liquid to a gentle boil, turn the heat down low and simmer gently for 30–35 minutes. Carefully turn the pieces halfway through.
Meanwhile, cook the rice according to the package directions. Blanch the green beans in boiling water for 3–4 minutes, then drain; they should still be firm.
Remove the tofu from the pan with a slotted spoon and discard the galangal slices. Let the tofu drain for a few minutes. If you like, simmer the cooking liquid gently for another 3–5 minutes until it thickens slightly into a sauce.
Heat the oil in a frying pan over medium-high heat. Fry the tofu in a single layer for 2–3 minutes per side, until golden brown and lightly caramelized; work in batches if needed so the pieces make good contact with the pan.
Serve the tahu bacem with rice and green beans. Spoon some of the reduced cooking liquid over the tofu, if you like.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.