Ingredients
- 1 bowl of stewed tofu
- Fresh basil leaves
- Chopped green onions
- Sliced red bird’s eye chilies (adjust to taste; I prefer extra spicy)
- Flavor enhancer (such as Royco or your preferred seasoning)
- Ground spice mixture:
- 2 cm kencur (aromatic herb)
- Red bird’s eye chilies to taste (I use extra for added heat)
Instructions
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Sauté Aromatics: Begin by heating a pan over medium heat. Add the fresh basil leaves and chopped green onions. Sauté until they are slightly wilted and fragrant.
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Add Ground Spices: Incorporate the prepared ground spice mixture into the pan. Stir and cook briefly to allow the flavors to meld together.
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Add Tofu: Gently introduce the stewed tofu to the pan. Continue cooking until the tofu is heated through.
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Season to Taste: Sprinkle in your chosen flavor enhancer (such as Royco), adjusting to taste. Stir well to combine and allow the tofu to simmer until the liquid reduces slightly and the flavors are well absorbed.
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Finish and Serve: Once the tofu has reached your desired consistency and flavor, remove from heat. Serve hot and enjoy!
For an extra touch of flavor, you can pair this dish with a side of salt and sambal (chili paste). Enjoy this savory treat, and please excuse any regional variations in flavor preferences – this recipe comes from a Sundanese taste perspective! 😊