Sapo Tahu Cumi dan Jamur (Tofu with Squid and Mushrooms)
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Tofu | 2 packs (Kong Kee brand) |
| Squid | Sliced |
| Canned Mushrooms | To taste |
| Green Onions | To taste, chopped |
| Garlic | 2 cloves, minced |
| Onion | 1 medium, sliced |
| Bok Choy | 1 bunch, chopped |
| Red Chili | A small amount, sliced |
| Broth | To taste |
| Oyster Sauce | To taste |
| Fish Sauce | To taste |
| Sesame Oil | To taste |
| Low-Sodium Soy Sauce | To taste |
| Granulated Sugar | To taste |
| Salt | To taste |
| White Pepper | To taste |
| Cornstarch | 1 tablespoon |
| Cooking Oil | For frying |
| Margarine | For sautéing |
Instructions
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Prepare the Tofu: Cut the egg tofu into bite-sized pieces and briefly fry in hot cooking oil until golden. Remove and set aside.
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Sauté Aromatics: In a large pan, heat margarine over medium heat. Add minced garlic, sliced onion, and green onions. Sauté until fragrant.
-
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Add Vegetables: Stir in the canned mushrooms, chopped bok choy, and sliced red chili. Mix well.
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Incorporate Broth: Pour in enough broth to your preference, allowing the mixture to simmer.
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Season: Add oyster sauce, fish sauce, sesame oil, low-sodium soy sauce, granulated sugar, a pinch of salt, and white pepper. Adjust the seasoning to taste.
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Combine Ingredients: Once the flavors meld, gently stir in the sliced squid and the previously fried tofu, allowing them to heat through.
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Thicken the Sauce: Dissolve cornstarch in 1 tablespoon of water and slowly pour it into the pan, stirring until the sauce thickens.
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Serve: Once thickened, serve hot with steamed rice or your choice of accompaniment. Enjoy this delicious blend of tofu, squid, and mushrooms!
This recipe is not only easy to prepare but also an ultimate comfort food that showcases the delightful flavors of Asian cuisine. Perfect for a cozy family meal or impressing guests!
