Tahu Tumis Jamur Baso (Stir-Fried Tofu with Mushrooms and Meatballs)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow Tofu | 300 grams |
| Mushrooms | 200 grams |
| Pakcoy (or Bok Choy) | 1 bunch |
| Shallots | 2 cloves |
| Garlic | 2 cloves |
| Green Onion | 1 stalk |
| Tomato | 1 medium |
| Red and Green Chili Peppers | 1 each |
| Onion | 1/2 medium |
| Chicken Egg | 1 large |
| Chicken Stock Cube | 1 piece |
| Salt | To taste |
| Seasoning Powder (MSG) | To taste |
Instructions:
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Preparation: Begin by finely chopping the shallots, garlic, green onion, tomato, and both chili peppers. Cut the yellow tofu into bite-sized cubes and slice the mushrooms. Rinse the pakcoy thoroughly and chop it into manageable pieces.
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Sauté Aromatics: In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the chopped shallots, garlic, tomato, and chili peppers. Sauté until the mixture is fragrant and the shallots are translucent.
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Add Meatballs: Once the aromatics are ready, add the meatballs (baso) to the skillet. Stir-fry for about 2-3 minutes until they are heated through.
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Incorporate Vegetables: Next, add the pakcoy, mushrooms, and tofu to the skillet. Gently toss everything together to ensure even mixing.
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Season the Dish: Sprinkle in salt, the chicken stock cube, and seasoning powder to taste. Continue to sauté for an additional 5-7 minutes, or until all ingredients are cooked through and the pakcoy is tender.
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Finish with Egg: Create a small well in the center of the mixture and crack the egg into it. Stir gently to combine as the egg cooks, ensuring it coats the other ingredients.
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Serve: Once everything is well combined and cooked, transfer the dish to a serving platter. Enjoy your Tahu Tumis Jamur Baso warm with steamed rice or as part of a larger meal.
This vibrant and nutritious stir-fry brings together the earthy flavors of mushrooms, the freshness of pakcoy, and the satisfying protein of tofu and meatballs, creating an ultimate comfort dish that is sure to delight.
