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Bali Tofu Rendang

25 Minute Bali Tofu Rendang. A veggie take on one of my fave curries in Bali.

Serves: 4 Time: 25 minutes


Fresh Ingredients

  • 160g Green Beans, halved, more if you like

  • 300g Firm Tofu, patted dry with kitchen paper then cut into cubes

  • OR you can use another meat substitute, tempeh is amazing!

Other Ingredients

  • 2 Garlic Cloves, minced

  • 1 Thumb-Sized Piece of Ginger, grated

  • 40g Chipotle or Harissa Paste

  • 2 Tablespoons Soy Sauce

  • 2 Packs Of Microwaveable Basmati Rice

  • 100g Solid Creamed Coconut, chopped, dissolved in 400ml boiling water

  • 2 Tablespoons Olive Oil


  1. Add the green beans to a small pot of boiling water. Simmer until tender, once done remove from the heat and keep warm until serving.

  2. Meanwhile, add the tofu, chipotle paste, garlic, and ginger together in a bowl and mix well. Heat a large non-stick pan with 2 tablespoons of olive oil and when hot add the tofu, cooking for a few mins until golden all over.

  3. Meanwhile, add the soy sauce to the coconut, then mix in with the tofu. Cook for around 10 mins, until the sauce has thickened.

  4. Heat the rice according to the package instructions.

  5. Once done, serve the curry on a bed of rice with the green beans on the side and enjoy!

  6. TOP TIP - if you struggle cooking with firm tofu, a good hack is to freeze the tofu when you first buy it, and then defrost again before using it. It makes the tofu solidify more and can be easier to cook with. It may change color while frozen, but it will return to its normal color after defrosting.


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Hope you loved it!

Rosie ❤️


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