Eggs and Tofu in Coconut Milk (inspired by an Indonesian dish)

 

Eggs and Tofu in Coconut Milk
A Comforting Indonesian-Inspired Dish That Warms the Soul
“Oh my, this was so delicious! My family and I enjoyed this so much and will be making it for many more dinners to come.”

If you’ve ever longed for a dish that’s simple, comforting, and full of Southeast Asian soul, this Eggs and Tofu in Coconut Milk will absolutely hit the spot. Inspired by Indonesian favorites like opor tahu dan telur and sayur lodeh, this recipe brings together soft-boiled eggs, crispy tofu, and a velvety coconut milk broth infused with aromatic spices.

It’s humble, it’s hearty, and best of all—it’s easy to make with pantry staples.

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🇮🇩 A Taste of Indonesia at Home

In Indonesian cuisine, coconut milk is more than just an ingredient—it’s a foundation. It brings a silky richness to savory dishes and balances out the heat of chilis and the sharpness of garlic and shallots. This dish is inspired by the Javanese-style opor, a classic coconut-based stew traditionally made for Eid celebrations or family gatherings.

But this version—featuring tofu and eggs—keeps things vegetarian-friendly, affordable, and weeknight-ready.

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Why You’ll Love This Recipe

✅ One pot, minimal fuss
✅ Deep, aromatic flavors with everyday ingredients
✅ Naturally gluten-free & vegetarian
✅ Perfect over rice for a satisfying meal
✅ Easily adaptable to your spice and protein preferences

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Ingredients

For the Dish:

• 4 hard- or soft-boiled eggs, peeled

• 1 block (14 oz) firm tofu, cubed and lightly fried

• 2 cups full-fat coconut milk

• 1/2 cup water or vegetable broth

• 1 bay leaf (or Indonesian daun salam, if available)

• 1 stalk lemongrass, bruised

• Salt and sugar to taste

• Oil for frying

For the Spice Paste (Can be blended or finely minced):

• 4 shallots (or 1 small onion)

• 3 cloves garlic

• 1 tsp ground coriander

• 1/2 tsp turmeric powder

• 1/2 inch fresh ginger

• 1/2 inch fresh galangal (or substitute more ginger if unavailable)

• Optional: 1 red chili or 1/2 tsp chili flakes for heat

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Instructions

1. Prepare the Eggs and Tofu

   • Boil the eggs to your desired doneness, then peel and set aside.

   • Pat tofu dry, cut into cubes, and fry until golden. Set aside.

2. Make the Spice Base

   • Blend or finely chop the spice paste ingredients.

   • Sauté in a bit of oil over medium heat until fragrant (about 3–5 minutes).

3. Simmer the Coconut Broth

   • Add the coconut milk, water or broth, bay leaf, and lemongrass.

   • Season with salt and a pinch of sugar. Bring to a gentle simmer.

4. Add Tofu and Eggs

   • Gently add the tofu and eggs into the pot. Simmer on low heat for 10–15 minutes, allowing the flavors to infuse. Do not boil, as coconut milk can separate.

5. Serve

   • Remove lemongrass and bay leaf. Serve warm with steamed jasmine or coconut rice. Garnish with fried shallots, fresh herbs, or a squeeze of lime if desired.

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Tips & Variations

• Add veggies like green beans, eggplant, or cabbage to make it a one-pot meal.

• For a richer broth, use all coconut milk (no water) and simmer longer over very low heat.

• Not vegetarian? Add shredded chicken or prawns instead of tofu.

• Spice it up with sambal or fresh chili slices on top.

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Final Thoughts

This Eggs and Tofu in Coconut Milk dish is a celebration of comfort food, Southeast Asian flavors, and the beauty of humble ingredients. It’s a recipe you’ll return to again and again—perfect for slow Sundays, quick weeknight dinners, or when you just need a bowl of something warming and nourishing.

Whether you’re already familiar with Indonesian cuisine or just beginning to explore it, this dish is a gentle, flavorful introduction to the heart of the archipelago.

One bite, and you’ll understand why so many say:
“Oh my, this was so delicious.”