Sayuran Tahu Goreng

The flavours of Indonesia and Malaysia are something that I can’t get enough of. The spicy and tropical aromas are perfectly combined for enjoying on the balcony on a summer’s evening. It is a style I continuously return to and have developed some recipes for those times that I can’t afford a plane ticket.

Sitting on my balcony, cradling a plate of freshly prepared mee goreng and inhaling its fragrance, I can briefly imagine myself somewhere else. My favourite hawker centre in Malacca perhaps, or on a ferry approaching Bintan Island? That part of the world has become my second home, and the food must be at least some of the reason for that.

This is the second recipe I’ve written involving tofu. Many people shy away or even cringe at the thought of cooking with tofu. It is an ingredient that I have only started using myself in the last six months, mostly because I was never sure about what to do with it. I have found it to be not so scary after all and to be versatile and adaptable. Let’s go ahead and make sayuran dan tahu goreng (fried vegetables and tofu)

Ingredients

• 150g firm tofu cut into bite size chunks
• Half a red capsicum cut into chunks
• 3 shallots sliced
• 6 spears of baby corn cut into short pieces
• 3 cloves of garlic, crushed and roughly chopped
• A small piece (half the size of your thumb) of ginger, grated
• 1 handful of bean sprouts
• 1 handful of coriander, shredded (reserve a few pinches for garnish)
• 1 cayenne pepper thinly sliced
• 2 TBS of lard or cooking oil

For the sauce

• 1 TBS Sambal
• 3 TBS Kecap Manis
• 2 TBS fish sauce
• 1 TBS light soy

For serving

• Cooked rice
• Cucumber slices
• Reserved coriander

I have recommended using lard in this recipe, but you can use oil if you prefer. Lard is not something I tend to use in other styles of cooking; however, it lends itself well to the flavours of Indonesian and Malaysian dishes. A little warning, it can smell somewhat unpleasant while it’s heating up; until you start adding other ingredients.

In every recipe I’m going to nag you about using fresh ingredients and remind you that pre-minced garlic and ginger are not acceptable substitutes. Choose a ginger root that is crispy and will snap easily. Your garlic knob should have large cloves that are pushing each other apart and have purple blotches through the skin. Small, tightly packed cloves, from a perfectly white bulb have a flavour that is mediocre at best. You will appreciate the difference quality garlic and ginger makes. Now gather your tools and ingredients and let’s make something amazing.

1. Prepare all the ingredients as described. Mix the sauce ingredients together in a bowl.
2. Heat the lard or oil in a wok. Bring it to a high temperature, then add the tofu. Stir fry for several minutes until the tofu starts to get a slight golden colour.
3. Add the ginger and garlic. Stir for another minute, then add the capsicum, shallots, baby corn and cayenne. Cook for another 2 minutes stirring continuously.
4. Add the sauce mixture and stir through. Continue to cook until the sauce is heated. Add the bean sprouts and coriander. Continue to cook only while tossing the last ingredients together, then remove from the heat.
5. Serve with cucumber slices and cooked rice, garnish with the reserved coriander.

Now, that wasn’t hard, but it is oh so good. Trouble is, now I’m feeling homesick. This recipe should give you two generous plates and take no more than half an hour to prepare, even if you’re like me and tend to dawdle through the prep while sipping on a glass of wine. Take the time to choose your ingredients and do your prep and everything else is simple. Soon your neighbours will be talking about the aromas coming from your house and drooling with envy.