Vegan Ayam Masak Merah

Give traditional Malay cuisine a plant-based twist with this vibrant and flavorful Vegan Ayam Masak Merah! This dish replaces chicken with golden, crispy tofu, which soaks up the rich, aromatic tomato and coconut milk sauce infused with fragrant lemongrass, ginger, and lime leaves. Sweet notes from kecap manis and palm sugar balance the spiciness of dried red chilies, creating a perfect harmony of flavors. Ready in just an hour, this vegan-friendly recipe is ideal for a hearty dinner that's packed with bold, authentic spices. Serve it with steamed rice and a sprinkle of fresh cilantro for a complete, comforting meal that’s sure to impress. Perfect for anyone seeking a vegan take on Malaysian classics!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 g firm tofu
• 3 tablespoons vegetable oil
• 2 red onions
• 4 garlic cloves
• 1 inch piece ginger
• 1 lemongrass stalk
• 4 dried red chilies
• 400 g canned tomato purée
• 250 ml coconut milk
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon palm sugar
• 1 teaspoon salt
• 3 lime leaves
• 100 ml water
• 2 tablespoons fresh cilantro leaves, for garnish

Directions

Step 1

Cut the firm tofu into bite-sized cubes and pat them dry with a paper towel.

Step 2

Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat.

Step 3

Fry the tofu pieces until they are golden brown on all sides. Remove from the pan and set aside.

Step 4

Peel and roughly chop the red onions, garlic cloves, and ginger. Slice the white part of the lemongrass stalk. Remove seeds from dried red chilies.

Step 5

Blend the chopped onions, garlic, ginger, lemongrass, and dried red chilies into a smooth paste using a food processor.

Step 6

In the same pan used for tofu, add 1 tablespoon of oil and heat over medium heat.

Step 7

Add the blended aromatics to the pan and sauté until the paste turns fragrant and the oil starts to separate from it, about 10-12 minutes.

Step 8

Add the canned tomato purée and continue cooking for 5 minutes, stirring occasionally.

Step 9

Pour in the coconut milk, stirring until well combined.

Step 10

Add the kecap manis, palm sugar, salt, lime leaves, and water. Mix well and let it simmer for about 10 minutes to allow flavors to meld together.

Step 11

Return the fried tofu to the pan, carefully folding it into the sauce.

Step 12

Let the tofu simmer in the sauce for another 5-7 minutes, allowing it to absorb the flavors.

Step 13

Adjust seasoning with more salt or sugar if needed, and remove lime leaves before serving.

Step 14

Garnish with fresh cilantro leaves before serving.

Nutrition Facts

Serving size	(1695.4g)

Amount per serving	% Daily Value*
Calories	1377.3

Total Fat 62.3g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 3457.6mg	0%
Total Carbohydrate 179.7g	0%
Dietary Fiber 27.6g	0%
Total Sugars 87.4g
Protein 62.4g	0%

Vitamin D 0IU	0%
Calcium 896.7mg	0%
Iron 22.7mg	0%
Potassium 3993.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 16.3%

Carbs: 47.0%