Stir-Fried White Cabbage and Tofu (Tumis Sawi Putih Tahu)
This simple yet flavorful Indonesian dish is a perfect mix of tender white cabbage, crispy tofu, and a burst of spice from bird’s eye chilies. It is a quick and easy stir-fry that brings together vibrant ingredients with the umami richness of oyster sauce.
Ingredients
| Ingredient | Quantity |
|---|---|
| White cabbage (sawi putih) | 1 head |
| Yellow tofu (tahu kuning) | 5 blocks |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Tomato | ½ |
| Oyster sauce | 1 tablespoon |
| Bird’s eye chilies (cabe rawit merah) | 10 pieces |
| Chicken bouillon powder (masako ayam) | To taste |
| Granulated sugar | 1 teaspoon |
| Water | As needed |
| Cooking oil | As needed |
Instructions
-
Prepare the tofu:
Cut the tofu into cubes. Heat oil in a pan and fry the tofu until golden brown. Once done, set aside. -
-
Clean the cabbage:
Wash the white cabbage thoroughly and cut it into bite-sized pieces. -
Slice the aromatics:
Thinly slice the shallots, garlic, bird’s eye chilies, and tomato. -
Sauté the aromatics:
In a heated pan, add a little cooking oil. Sauté the shallots and garlic until fragrant, then add the chilies and tomato. Stir well. -
Cook the cabbage:
Once the aromatics are fragrant, add the white cabbage. Stir in a pinch of chicken bouillon powder and sugar. Add water as needed to help soften the cabbage, and cook until it begins to wilt. -
Add tofu and sauce:
Stir in the fried tofu and oyster sauce. Mix everything together and adjust the seasoning to your taste. -
Finish and serve:
Let everything cook for another few minutes until the cabbage is tender and all the flavors have melded together. Once done, remove from heat and serve.
Enjoy your meal! 😊
