Ingredients
| Ingredient | Quantity |
|---|---|
| Bean sprouts (tauge) | 1/4 kg, cleaned and trimmed |
| Firm tofu (tahu bandung) | 3 pieces, cubed and fried |
| Red shallots (bawang merah) | 3 cloves, finely sliced |
| Garlic (bawang putih) | 2 cloves, finely sliced |
| Green onion (daun bawang) | 1 stalk, diagonally sliced |
| Red curly chili (cabe merah keriting) | 2, diagonally sliced |
| Lemongrass (serai) | 1 stalk, smashed |
| Bay leaf (daun salam) | 1 leaf |
| Galangal (lengkuas) | 5 cm, smashed |
| Oyster sauce | 1 tsp |
| Salt | to taste |
| Sugar | to taste |
| Water | as needed |
| Cooking oil | for sautéing |
Instructions
- Heat oil in a frying pan over medium heat.
- Sauté the red shallots and garlic until fragrant. Add the smashed lemongrass, bay leaf, and galangal, cooking until aromatic.
- Stir in the sliced chili and mix well.
- Add the fried tofu cubes and combine thoroughly. Season with oyster sauce, salt, and sugar.
- Adjust seasoning to taste. Finally, add the bean sprouts and green onion, followed by a splash of water. Stir well.
- Cook until the bean sprouts change color and are slightly tender.
- Remove from heat and serve immediately.
Enjoy this delightful dish that perfectly balances the flavors of fresh vegetables and savory tofu!