A bold, spicy and tangy Malaysian classic reimagined with vegetables and tofu. Fragrant daun kesum, earthy taucu and sour tamarind create a rich, comforting broth that is perfect served over steamed rice.

Vegetarian Asam Pedas with Tofu, Aubergine & Okra

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A vibrant Malaysian classic reimagined for the plant-based kitchen. Fiery dried chillies, tangy tamarind, aromatic galangal and lemongrass, and a touch of fermented taucu create a rich, deeply savoury broth that pairs beautifully with tofu and vegetables. Inspired by traditional Malay and Indonesian asam pedas.

Why this recipe works

  • Authentic flavour without fish – Taucu adds fermented savoury depth that helps replace some of the umami traditionally provided by fish.
  • The right balance of sour and spicy – Tamarind delivers the signature tang while dried chillies provide warmth, complexity and colour.
  • Classic Malaysian aromatics Galangal, lemongrass, kaffir lime leaves and daun kesum create the distinctive flavour profile associated with traditional asam pedas.
  • Aubergine, okra and tomatoes soak up the broth beautifully while contributing natural sweetness and texture.

Vegetarian Asam Pedas with Tofu, Aubergine & Okra

A bowl of pure Malaysian comfort. The tamarind brings the tang, the chillies bring the fire, and the taucu adds just enough savoury depth to make this plant-based version feel every bit as satisfying as the original.

For the Spice Paste

  • 8 dried red chillies (soaked in hot water for 15 minutes)
  • 1 large red onion (roughly chopped)
  • 3 cloves garlic
  • 1- inch piece fresh turmeric (or 1 tsp turmeric powder)
  • 1 stalk lemongrass (white part only, sliced)

For the Broth

  • 2 tbsp vegetable oil
  • 1-2 tbsp Knife Brand Taucu (fermented soybean paste)
  • 750 ml vegetable stock
  • 1½ tbsp tamarind paste
  • 1 tsp palm sugar or brown sugar
  • 1 tsp mushroom seasoning or light soy sauce
  • 2 stalks daun kesum (Vietnamese coriander)
  • ½ bunga kantan (torch ginger flower, thinly sliced (optional))
  • Salt to taste

Protein & Vegetables

  • 200 g firm tofu (cut into cubes)
  • 1 small aubergine (cut into bite-sized chunks)
  • 6-8 okra (trimmed)
  • 2 medium tomatoes (cut into wedges)

To Serve

  • Steamed jasmine rice
  • Lime wedges
  • Extra sliced daun kesum
  • Crispy shallots (optional)

Make the Spice Paste

  1. Blend the soaked chillies, onion, garlic, turmeric and lemongrass with a splash of water until smooth.

Fry the Paste

  1. Heat the oil in a large saucepan over medium heat. Add the spice paste and cook for 5-8 minutes, stirring frequently, until fragrant and the oil begins to separate.

Build the Broth

  1. Add the taucu and fry for 1 minute.
  2. Pour in the vegetable stock and stir in the tamarind paste, sugar and mushroom seasoning. Add the daun kesum and bunga kantan, if using.
  3. Bring to a gentle simmer and cook for 10 minutes.

Add the Tofu & Vegetables

  1. Add the aubergine and tofu. Simmer for 8 minutes until the aubergine begins to soften.
  2. Add the tomatoes and okra and cook for a further 3-4 minutes until the vegetables are cooked but still hold their shape.

Taste and Adjust

  1. Adjust the seasoning to your taste:
  2. More tamarind for extra sourness
  3. More taucu for deeper savoury flavour
  4. A pinch more sugar if the broth is too sharp
  5. Salt if required

Serve

  1. Ladle into bowls and serve with steamed jasmine rice. Finish with a squeeze of lime, extra daun kesum and crispy shallots if desired.

Variations & substitutions

  • Make It Extra Spicy – Increase the dried chillies to 25 or add a few fresh bird’s eye chillies to the spice paste.
  • Add More Vegetables – Green beans, long beans, cauliflower, cabbage or oyster mushrooms all work well.
  • Use Tempeh Instead of Tofu – Tempeh adds a nuttier flavour and complements the fermented notes of the taucu.
  • Add Bunga Kantan – Torch ginger flower adds an authentic floral aroma commonly found in some regional variations.
  • No Daun Kesum? The dish will still be delicious, although you’ll lose some of the characteristic herbal flavour that makes asam pedas so distinctive.

Storage & leftovers

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob until piping hot.

You may need to add a splash of water as the sauce thickens when chilled. The flavour develops overnight and is often even better the next day.

Not recommended for freezing as the tofu and vegetables can become soft and lose texture.

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