Go Back

Vegetarian Asam Pedas with Tofu, Aubergine & Okra

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.
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.
Print
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients

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

Instructions

Make the Spice Paste

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

Fry the Paste

  • 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

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

Add the Tofu & Vegetables

  • Add the aubergine and tofu. Simmer for 8 minutes until the aubergine begins to soften.
  • 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

  • Adjust the seasoning to your taste:
  • More tamarind for extra sourness
  • More taucu for deeper savoury flavour
  • A pinch more sugar if the broth is too sharp
  • Salt if required

Serve

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