Vegan Gudeg( Javanese Young Jack Fruit Curry with Tofu and Tempeh)
2 cans (20 oz each) Young Jack Fruit, drained, rinsed, and squeezed water out
8 oz super firm tofu, cut into triangle or rectangle shape
8 oz tempeh, cut into triangle or rectangle shape
2 cups coconut milk or light coconut milk
5 shallots, peeled
10 candlenuts or kemiri
10 garlic cloves
1 Tbsp. coriander seeds
1/2 Tbsp. cumin seeds
3/4 tsp. salt
1/4 cup palm sugar or brown sugar
1 inch square tamarind pulp, soaked in 1/3 hot water until soft
2 slices galanga or laos (1 inch slice each)
2 Indian bay leaves
- Toast the coriander and cumin seeds on a low heat in a dry frying pan for 1-2 minute or until fragrant. Keep stirring to avoid burning. Set aside.
- Slice jack fruit, lengthwise, following the grain. Set aside.
- Put shallots, garlic, candlenuts or kemiri, toasted coriander and cumin seeds, and salt in a mini food processor or blender. Add a little water or vegetable oil and process until it becomes a paste.
Note: Traditionally, this is done in a mortar and pestle.
- Stir fry the spice paste in a wok or frying pan on a medium heat. Keep stirring and add water or oil if it starts to stick to the pan. This process takes about 10 minutes (it is similar process when frying the spice paste in Korean Mushroom and Tofu Stew). Eventually, the spice paste turns a bit darker and it also becomes aromatic.
- Add coconut milk, palm sugar, bay leaves, galanga and tamarind water and softened tamarind pulps (check for seeds and remove). Stir to combine and let it simmer.
- Add tofu and tempeh into the curry sauce and let it simmer for about 20 minutes.
- Take tofu and tempeh out of the curry sauce and place them on the bottom of the crock-pot.
- Then, add cut up young jack fruit on top of them and, finally, on top, spread all of the curry sauce including the herbs. Set crock-pot on LOW and let it cook for 12-14 hours. You can stir it once but I recommend keeping the lid closed during the cooking process.
- Serve with long grain steamed rice.