Indonesian Cuisine
Opor Tahu Tempe Kuah Santan Kunyit (Tofu and Tempeh in Turmeric Coconut Broth), Simple and Humbly Savory
Prep
15 min
Cook
30 min
Servings
4
Level
Easy
This tofu and tempeh opor is the perfect solution for anyone craving the rich, savory taste of coconut opor broth without the meat—great for an everyday menu that's easy on the wallet but still packed with flavor. The combination of fried tofu and tempeh soaking up the savory, spiced yellow broth makes this simple dish feel special. It's perfect served with warm rice or lontong (compressed rice cakes) as a companion for breakfast or a family dinner.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 pieces, cut into medium chunks then fried until half-cooked white tofu
- 200 grams, diced then fried until half-cooked tempeh
- 600 ml coconut milk from 1 coconut
- 2 leaves bay leaves
- 3 leaves kaffir lime leaves
- 1 stalk, bruised lemongrass
- 2 inch piece, bruised galangal
- 1 tsp granulated sugar
- 1 tsp, or to taste salt
- 1 tsp mushroom broth powder or chicken bouillon powder
- 3 tbsp, for sautéing cooking oil
- 6 , for the spice paste shallots
- 4 cloves, for the spice paste garlic
- 3 , toasted, for the spice paste candlenuts
- 2 inch piece, lightly charred, for the spice paste turmeric
- 1 tsp, for the spice paste coriander seeds
- 1/4 tsp, for the spice paste cumin
- 4 , peeled (optional) hard-boiled eggs
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👩🍳 Instructions
- 1 Blend or grind the shallots, garlic, candlenuts, turmeric, coriander, and cumin until you get a completely smooth spice paste.
- 2 Heat the cooking oil in a wok or pot, then sauté the spice paste together with the bay leaves, kaffir lime leaves, lemongrass, and galangal until fragrant and the paste turns a deeper, cooked color.
- 3 Pour in the coconut milk little by little while stirring continuously so it doesn't separate, and cook over low to medium heat.
- 4 Once the broth starts to heat up, add the tofu, fried tempeh, and hard-boiled eggs (if using). Stir gently so everything is submerged in the broth.
- 5 Season with salt, sugar, and mushroom/chicken bouillon powder. Adjust the seasoning to taste.
- 6 Cook over low heat, stirring gently every so often, for 15-20 minutes until the broth thickens and the seasoning is absorbed into the tofu and tempeh.
- 7 Turn off the heat and serve the warm opor tahu tempe topped with crispy fried shallots.
💡 Tips
• Stir the coconut milk continuously over low heat so it doesn't separate and the broth stays smooth and creamy.
• Fry the tofu and tempeh only until half-cooked before adding them to the broth, so their texture doesn't get too firm as you stir them.
• For an even richer, more savory flavor, add a little instant thick coconut cream at the end of cooking before removing from the heat.
• This opor tastes even better if left in the fridge overnight, since the seasoning will soak in fully—just reheat before serving.
📊 Nutrition Facts / serving
220
Calories (kcal)
10 g
Protein
16 g
Fat
9 g
Carbs
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