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Vegetarian, South and Southeast Asian

Sayur lodeh with rice

Sayur lodeh is an Indonesian dish of vegetables, tofu and tempeh simmered in a turmeric scented coconut broth, served with rice. This recipe serves 4, takes 40 minutes, rates as easy, and costs €2.50 per person. The key to success is a gentle simmer, never letting the coconut milk come to a hard boil.

Tonight, an Indonesian sayur lodeh, vegetables simmered in a turmeric scented coconut broth, with tofu and tempeh.

Sayur lodeh with rice
Total time
40 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Sayur lodeh pairs the richness of coconut milk with the mild warmth of turmeric, while the vegetables keep a bit of bite under the fork. The squash softens gently into the broth, the cabbage and green beans add crunch, and the tofu and tempeh give each bite some substance. It's a comforting dish without being heavy, fragrant without being spicy.

This is the kind of weeknight dinner you make when you want vegetables on the table without just stir frying them. Kids generally like it, especially if you brown the tempeh in a pan first for a little toasted flavor. Mon Chou also suggests it for a relaxed Sunday, served straight from the pot into big bowls with the rice.

The ingredients

4 people

Dairy

  • Tempeh 200 g
  • Firm tofu 200 g

Fruits and vegetables

  • Butternut squash 300 g
  • Green beans 200 g
  • Cabbage 200 g
  • Shallots 3
  • Garlic 3 cloves

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Turmericoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tsp
  • Jasmine riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy

The step by step recipe

  1. Chop the shallots and garlic, cut the squash into cubes, the green beans into pieces and the cabbage into strips.

    Cut the squash fairly small so it cooks in the same time as the rest.

  2. Sauté the shallots and garlic with the turmeric and coriander in the oil. 3 min

    Turmeric stains easily, protect your counter.

  3. Add the squash, coconut milk and a glass of water, and simmer over low heat. 10 min

    Half cover the pot so the sauce thickens slightly.

  4. Add the green beans, cabbage, tofu and cubed tempeh and cook until the vegetables are tender. 12 min

    Brown the tempeh in a pan beforehand for more flavor.

  5. Cook the jasmine rice and serve the sayur lodeh with the rice. 12 min

    A squeeze of lime at the end brightens the dish nicely.

Our tips to get it right

  • Cut all the vegetables before you start, the cooking moves fast once it's going and you won't have time to chop between steps.
  • Taste the broth before serving and adjust the salt, coconut milk mellows the spices a lot and it often needs a final correction.
  • For a more fragrant broth, sauté the shallots and garlic a bit longer over low heat before adding the spices, without letting them burn.

The variations

  • Swap the butternut squash for potatoes or kabocha depending on what you have, the cooking time stays about the same.
  • For a faster version, use a bag of pre cut frozen vegetables and shorten the simmering time by a few minutes.
  • For kids who aren't fans of tempeh, replace it with extra tofu, the texture is milder and more familiar.

What to serve it with

  • Plain jasmine rice
  • Shrimp crackers
  • Hot jasmine tea

Storage

Sayur lodeh keeps 2 to 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat gently over low heat, adding a splash of water if the sauce has thickened, without letting it boil.

Questions about this dish

Can you replace the tempeh if you can't find any?

Yes, you can double the amount of firm tofu or use cooked chickpeas instead of tempeh. The flavor will be a little milder but the texture stays satisfying.

Can you make sayur lodeh ahead of time?

Yes, you can make it the day before, the flavors blend even better after a night in the fridge. Reheat gently the next day without letting the coconut milk boil.

Why shouldn't the coconut milk boil hard?

A hard boil makes coconut milk split, turning grainy and oily on top. A gentle simmer keeps the sauce smooth and creamy.

Do the tofu and tempeh need different prep?

Tofu can go straight into the broth cut into cubes. Tempeh benefits from a few minutes browning in a pan first, for a firmer texture and a stronger flavor.

How long does it take to make a sayur lodeh, vegetables in coconut milk with tofu and tempeh, served with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sayur lodeh, vegetables in coconut milk with tofu and tempeh, served with rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sayur lodeh, vegetables in coconut milk with tofu and tempeh, served with rice cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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