Easy Rendang Tofu & Broccoli Bowls
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Easy Rendang Tofu & Broccoli Bowls

Crispy, smoky tofu marinated in an aromatic rendang curry paste. Add a tin of coconut milk for a rich and creamy curry.
Prep Time15 mins
Cook Time15 mins
30 mins
Total Time1 hr
Course: Lunch, Main Course
Cuisine: Asian, Indonesian, Malaysian
Keyword: broccoli, curry, easy, tofu, vegan
Author: Sanjana


  • 400 g firm tofu
  • 250 g broccoli florets blanched
  • 2 shallots peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1- inch ginger or galangal peeled and grated
  • 3 hot red chillies chopped
  • 1- inch piece cinnamon
  • 2 tbsp toasted coconut fresh or desiccated
  • 2 cloves
  • 1 star anise
  • 2 cardamom pods
  • 1 stick lemongrass bruised
  • 6 kaffir lime leaves
  • 2 tbsp tamarind pulp
  • 2 tbsp oil
  • 1 tbsp dark brown sugar
  • 1 tsp salt
  • Boiled or steamed Jasmine rice to serve


  • Press the tofu between absorbent kitchen paper and weigh it down with something heavy for 30 minutes. I find a few tins of beans do the trick.
  • Heat the oil in a pan. Add the shallots, garlic, ginger and chillies. Sauté for 30 seconds. Next, add the all the remaining ingredients and cook on a low heat for 10 minutes.
  • Transfer to a blender and grind to a smooth paste.
  • Slice the tofu into batons or cubes.
  • Gently toss the tofu and broccoli in the spice paste and allow to marinate for 30 minutes or longer (you can keep it covered in the fridge for up to 2 days).
  • Arrange the tofu and broccoli on a roasting tray and grill until crispy and a little charred. Turn them over and repeat for the other side.
  • Serve with steamed or boiled rice and chopped coriander.


Marinate the tofu for at least 30 minutes, or longer if you have the time. Keep it marinating in the fridge for up to 2 days or alternatively, place into an air-tight container and freeze the tofu in the marinade for 3 months. Defrost at room temperature before cooking as per instructions above.