Have you ever tried to make vegan beef before? No? Why not give it a try! This recipe is super spicy and the national dish of Brunei, that's right, "Beef" Rendang!
Add all ingredients to a large pan and bring to a boil.
Combine all dry ingredients in a large mixing bowl.
Place all wet ingredients in a blender and mix until well combined (be sure to crumble your tofu).
Add the wet to the dry ingredients 1/2 cup at a time until all the dry and wet ingredients become one.
Knead your "beef" by hand for 10 minutes - punch the day lights out of it. This is very important as this gives it the meaty texture.
Add your "beef" to the vegan beef broth, cover and simmer for 1.5 hours.
Start by soaking your dried chillis in warm water for 10 minutes. Then drain and de-seed (see notes for details).
Add the chillis, shallots, ginger, galangal, lemongrass, turmeric and coconut milk to a blender and blitz until well combined. Leave to one side.
In a wok, dry fry the desiccated coconut on a low heat for around 7 minutes, or until golden brown.
Allow to cool and then grind the coconut in a pestle and mortar until it forms a powder. Leave to one side.
Once the beef has simmered, take out of the broth and cut up into uneven squares.
In a wok, add the chopped beef, coconut milk and water - bring to a boil and stir constantly.
Reduce the heat to low and simmer, stirring occasionally, for around 25-30 minutes (add a bit of water if the mixture becomes way too dry).
Add the ground coconut, kaffir lime leaves, sugar and salt, and stir-fry for an additional 5 minutes.
Serve with traditional Nasi Lemak (Bruneian Coconut Rice) or rice of your choice.