Spicy Stir-Fried Tofu with Blood Cockles

Tumis Tofu with Blood Cockles Recipe

A delightful Indonesian stir-fry dish, “Tumis Tahu Kerang Dara,” marries the soft textures of tofu with the briny flavors of blood cockles. Infused with aromatic herbs and spices, this dish offers an explosion of taste with every bite. Here’s a step-by-step guide to making this flavorful stir-fry at home.

Ingredients

Coarse Spice Paste (Bahan Ulek Kasar)

Sliced Ingredients (Bahan Iris)

Additional Ingredients

Instructions

1. Prepare the Blood Cockles:
   Begin by boiling the blood cockles in a pot with one glass of water, salt, and bay leaves. Cook them until they are halfway done, which takes about 5 minutes. Set aside once done.

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2. Prep the Tofu:
   Cut the tofu into your preferred size. For this recipe, I recommend dicing them into cubes for even cooking. Heat a bit of oil in a pan and lightly fry the tofu cubes until they turn golden and set aside.

3. Fry the Cockles:
   In the same pan, fry the pre-cooked blood cockles for a few minutes until they are slightly crispy on the outside. Remove from heat and set aside for later.

4. Sauté the Aromatics:
   Heat oil in the same pan, then sauté the sliced garlic and shallots until they turn fragrant. Add the remaining sliced ingredients, except for the tomato, and stir-fry until everything is well-mixed and soft.

5. Add the Spice Paste:
   Now, add the coarse spice paste you made earlier by grinding the chili, garlic, shallots, shrimp paste, tomato, and turmeric. Stir this mixture into the pan, ensuring that the spices are evenly distributed.

6. Incorporate the Additional Ingredients:
   Add the bay leaves, kaffir lime leaves, lemongrass, turmeric leaf, and kandis acid. Stir everything together for a couple of minutes until the aromas are released.

7. Combine the Tofu and Cockles:
   Return the fried cockles and tofu into the pan. Cook everything together on medium heat for about 10 minutes, allowing the flavors to meld.

8. Add Water and Simmer:
   Pour in the 150 ml of water, and allow the dish to simmer until the water begins to boil. This helps infuse the tofu and cockles with the spices and flavors.

9. Final Seasoning:
   Add salt, a pinch of flavor enhancer (if using), and the sliced tomato. Stir everything together, then taste and adjust seasoning as needed.

10. Serve:
    Once everything is well-cooked and the sauce has slightly thickened, remove from heat. Serve the Tumis Tofu with Blood Cockles hot with a side of steamed rice.

Tips for Success

• Blood Cockles: Ensure that the cockles are thoroughly cleaned to avoid any grit in your dish. You can soak them in salt water for a few hours prior to cooking to help remove any dirt.
• Tofu Options: Tofu puffs are great because they absorb the flavors of the dish, but you can substitute with firm tofu if you prefer a different texture.
• Spice Level: If you’re sensitive to heat, you can reduce the number of bird’s eye chilies or use a milder variety.

Nutritional Information (per serving)

Enjoy this uniquely spiced Indonesian stir-fry, a perfect combination of soft tofu and savory blood cockles with a harmonious blend of herbs and spices. It’s a dish that’s easy to prepare yet packed with flavor!