Sayur Oseng Kecambah Tahu
Ingredients:
- 3 handfuls of bean sprouts (kecambah, typically bought for around 3,000 IDR)
- 2 blocks of tofu, cut into cubes
- 2 large green or red chilies, sliced diagonally
- 5 small bird’s eye chilies, sliced diagonally (adjust according to heat preference)
- 4 cloves of garlic, minced
- 2 shallots, thinly sliced
- Salt, sugar, and seasoning to taste
- Vegetable oil for frying
- 4 tablespoons water (adjust as needed)
Instructions:
-
Fry the Tofu: Heat oil in a pan over medium heat and fry the tofu cubes until golden brown and crispy. Once done, remove the tofu from the oil and drain on paper towels.
-
Prepare the Aromatics: In the same pan, add a little more oil if necessary. Sauté the minced garlic and sliced shallots until fragrant and golden brown.
-
Add Chilies: Stir in the sliced bird’s eye chilies and cook for an additional minute to release their flavor.
-
Cook the Bean Sprouts: Add the bean sprouts to the pan and stir-fry until they are just wilted, but still crisp.
-
Combine Ingredients: Add the fried tofu and sliced green or red chilies to the pan. Pour in a small amount of water to create a slight sauce.
-
Season: Season with salt, sugar, and seasoning to taste. Stir well to combine all the flavors.
-
Serve: Once everything is well mixed and heated through, remove from heat. Serve hot and enjoy!
This savory dish combines the crispness of bean sprouts with the richness of fried tofu, creating a delightful and balanced flavor profile. Perfect for a quick and satisfying meal!
