Ingredients
| Ingredient | Quantity |
|---|---|
| White Broccoli | 1 head |
| Green Broccoli | 1 head |
| Carrots | 3 pieces |
| Firm Tofu | 3 pieces |
| Garlic | 5-6 cloves |
| Onion | 1 large |
| Raja Rasa Sauce | 2 teaspoons |
| Water | 2 cups (adjust to taste) |
| Salt | To taste |
| Granulated Sugar | To taste |
| Ground Pepper | To taste (more for spiciness) |
| Instant Chicken Bouillon | To taste (e.g., Royco) |
| Cooking Oil | For sautéing |
Instructions
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Prepare the Vegetables: Chop the white and green broccoli into bite-sized pieces. Blanch in hot water for about 10 minutes to soften slightly, then drain.
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Slice Other Ingredients: Cut the carrots into thin slices and cube the tofu into larger pieces to prevent breaking during cooking.
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Sauté Aromatics: Smash and finely chop the garlic, then thinly slice the onion. In a pan, heat oil and sauté the garlic until fragrant. Add the onion and Raja Rasa sauce, stirring briefly.
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Cook the Vegetables: Add the sliced carrots to the pan and sauté until they begin to soften. Gently fold in the tofu.
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Add Broth: Pour in the water and bring to a boil. Add the prepared broccoli along with salt, sugar, ground pepper, and instant chicken bouillon.
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Taste and Serve: Once the broth reaches a boil, taste for seasoning and check the doneness of the broccoli and carrots. Cook until they are tender yet still crisp to your liking. Serve hot, optionally garnished with crispy fried shallots for extra flavor.
Feel free to adjust the cooking time based on your texture preference, as a bit of crunch can elevate this dish! Enjoy your delightful cooking experience! 😻