Spicy Indonesian Potato and Tofu Stir-Fry (Balado Kentang + Tahu)
Balado Kentang + Tahu
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes, peeled and diced | 200 grams |
| Firm tofu, cubed | 6 pieces |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Curly red chilies | 6 pieces |
| Tomato | 1/2 piece |
| Galangal (laos) | A small piece |
| Bay leaf | 1 leaf |
| Lemongrass | 1 stalk |
| Oil for sautéing | As needed |
| Oil for frying | As needed (plenty) |
| Water | As needed |
| Sugar | To taste |
| Salt | To taste |
| Powdered broth (kaldu bubuk) | 1/2 teaspoon |
Instructions
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Fry the Potatoes: Heat a generous amount of oil in a frying pan and fry the cleaned and diced potatoes until they are golden brown and crispy. Remove and set aside.
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Fry the Tofu: In the same oil, fry the cubed tofu until the exterior is golden and crisp. Remove and set aside.
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Prepare the Spice Paste: In a blender or mortar, combine shallots, garlic, curly red chilies, and tomato. Blend or pound until smooth.
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Sauté the Spices: In a clean pan, heat a small amount of oil and sauté the spice paste until fragrant. Add the bruised lemongrass and galangal, along with the bay leaf. Cook until the mixture is slightly dry.
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Season the Mixture: Add a splash of water to the sautéed spices, followed by sugar, salt, and powdered broth. Taste and adjust seasoning as needed.
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Combine with Potatoes and Tofu: Gently fold in the fried potatoes and tofu, mixing until well-coated with the spice mixture. Cook until the sauce is absorbed and the dish is heated through.
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Serve: Enjoy your Balado Kentang + Tahu as a delightful side or main dish!
This vibrant dish showcases the perfect balance of flavors, with crispy potatoes and tofu enveloped in a spicy, aromatic sauce. Perfect for any meal!
