Ingredients
- 2 pieces of Bandung tofu (or any firm tofu), cut into small cubes and fried
- 10 meatballs, halved
- 1 handful of flowering chives, cut into finger-length pieces
- 3 shallots, thinly sliced
- 2 cloves of garlic, thinly sliced
- 6 red bird’s eye chilies, thinly sliced
- 1 thumb-sized piece of galangal, smashed
- 1 tablespoon oyster sauce
- 1 tablespoon sweet soy sauce
- 1 teaspoon chili sauce
- Salt, to taste
- Sugar, to taste
- A pinch of ground pepper
- Mushroom broth powder, to taste
- A little water
Instructions
-
Sauté Aromatics: Heat a pan over medium heat and add a splash of oil. Sauté the sliced shallots, galangal, garlic, and red bird’s eye chilies until fragrant and golden brown.
-
Add Tofu and Meatballs: Incorporate the fried tofu cubes and halved meatballs into the pan. Stir well to combine with the aromatics.
-
Season: Add the chili sauce, sweet soy sauce, and oyster sauce to the pan. Stir thoroughly to coat the tofu and meatballs with the sauces.
-
Adjust Seasoning: Season with a pinch of salt, a sprinkle of sugar, ground pepper, and mushroom broth powder. Mix well. Pour in a little water to create a light sauce.
-
Incorporate Flowering Chives: Add the cut flowering chives and give everything a gentle stir. Cook briefly until the chives are just wilted but still crisp.
-
Final Touches: Ensure the sauce has thickened slightly and that the chives remain vibrant and crunchy. Turn off the heat.
-
Serve: Transfer the dish to a serving plate and enjoy it hot with steamed rice.
This savory and aromatic stir-fry makes for a delightful and satisfying meal, especially when paired with freshly cooked rice. The combination of crispy tofu, savory meatballs, and vibrant flowering chives creates a balanced and delicious dish that’s sure to please. Enjoy your meal!