Tahu Nagih
Ingredients:
- 1 block white tofu (tahu putih)
- 1 tablespoon oyster sauce (saos tiram)
- 1/2 tablespoon soy sauce (kecap asin)
- 1/2 onion, sliced (bawang bombai)
- Sugar to taste (gula)
- Salt to taste (garam)
- 1/2 cup water (air)
For the Spice Paste (Bumbu Halus):
- 3 shallots (bawang merah)
- 5 cloves garlic (bawang putih)
- 6 bird’s eye chilies (cabe rawit)
- Shrimp paste (terasi) to taste
Instructions:
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Prepare the Tofu: Cut the tofu into small cubes and lightly sprinkle with salt. Heat oil in a pan over medium heat and fry the tofu cubes until they are golden brown and crispy. Remove and set aside.
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Sauté the Onion: Slice the onion lengthwise. In the same pan, add a little more oil if necessary and sauté the onion until it becomes slightly translucent and starts to crisp up.
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Prepare the Spice Paste: While the onion is cooking, grind the shallots, garlic, bird’s eye chilies, and shrimp paste into a smooth paste using a mortar and pestle or food processor.
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Combine Ingredients: Add the spice paste to the pan with the sautéed onions. Cook for a few minutes until the paste is fragrant and the oil starts to separate.
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Add the Tofu: Return the fried tofu to the pan and mix well with the spice paste and onions.
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Season the Dish: Pour in the oyster sauce, soy sauce, sugar, and additional salt as needed. Gradually add the water, stirring continuously to combine and prevent the mixture from drying out. For a richer flavor, you can also add chicken or beef broth.
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Adjust and Serve: Let the mixture simmer for a few minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed. Serve hot as a delicious side dish or main course.
Enjoy the savory and spicy Tahu Nagih with steamed rice or as part of a larger meal!
