Plant Based/Vegetarian Tofu Rendang

Namaskar Loves, no, I have not ditched my cooking segment, neither any of you who are my ardent fans of my recipes. Just that, gosh, let me not start again, on being fully occupied with my time. No need, and lets get to the recipe. Plant Based/Vegetarian Tofu Rendang. To tell you the truth, I'm a major, massive lover of tofu. I love, love, sincerely love tofu. Affordable, for the varies types of tofu as well and tofu, easily converted to a dish. However, bear in mind that, tofu by itself can be rather bland. Henceforth, we need to uplift the taste of tofu alongside other ingredients. Neh, not a major brain cracker and for the ideas, please refer to these recipes of mine - Vegetarian Tofu Sambal, Mapo Tofu, Tofu Katsu, Masala Tofu & Tofu Curry. 

How about this Plant Based/Vegetarian Tofu Rendang. Perhaps simultaneously, you may want to refer to my mutton rendang, chicken rendang & vegetarian mutton rendang recipes, before proceeding to today's latest rendang? You should loves.   

Ingredients 
For rendang paste 
1 red onion 
1 lemongrass 
1/2 inch fresh turmeric 
6 garlic 
1 inch galangal 
Fresh red chillies 
Dried red chillies

Other Ingredients 
7 pieces white tofu -  cut diagonally 
2 cups coconut milk 
1 1/2 tbsp kerisik/pan fried and pounded fresh coconut 
2 pieces dried tamarind piece 
Turmeric leaf - slice 
Oil 
Salt to taste 

Method 
Heat oil, fry tofu on both sides, and dish out. 
Add coconut milk, rendang paste and dried tamarind pieces into a wok/pan (no oil required). 
Cook to thicken and to a thick paste. 
Add salt, add fried tofu, and add turmeric leaf. 
Stir and dish out.