Indonesian Tofu Stew with Coconut Milk and Veggies

Lodeh Tahu: A Flavorful Indonesian Tofu Stew

Ingredients

• 4 pieces of tofu, cut into cubes
• 1 handful of bean sprouts
• 3-4 leaves of Chinese cabbage (sawi putih)
• 1 tomato, chopped
• 3 shallots
• 3 cloves of garlic
• 5 red chilies (cabe kriting)
• 1 piece of ginger, peeled
• 1 piece of galangal (lengkuas)
• 2 bay leaves
• 500 ml coconut milk (or use Kara coconut milk)
• 3 teaspoons salt
• 1 teaspoon sugar
• Water and oil as needed

Instructions

1. Prepare the Aromatics: Heat oil in a pan over medium heat. Sauté the shallots, garlic, ginger, galangal, bay leaves, and red chilies until fragrant and the shallots are translucent.

2. Add Coconut Milk: Pour in the coconut milk and stir until it starts to simmer. If you are using Kara coconut milk, dissolve it in hot water before adding it to the pan. Stir continuously to prevent the coconut milk from curdling.

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3. Cook the Tofu and Cabbage: Once the coconut milk is simmering, add the tofu cubes and Chinese cabbage. Stir gently to mix and ensure the tofu does not break apart. Cook for a few minutes until the cabbage starts to wilt.

4. Add Final Ingredients: Just before the stew is done, add the bean sprouts and chopped tomato. Stir for another 1-2 minutes until the bean sprouts are tender but still crisp.

5. Season and Serve: Taste the stew and adjust the seasoning with additional salt or sugar if needed. The coconut milk should provide a rich, savory flavor. Serve hot and enjoy!

Feel free to share your thoughts and any variations you make to this recipe. Happy cooking!