Oseng Tahu Asem Manis: A Sweet and Savory Indonesian Stir-Fry
Oseng Tahu Asem Manis is a delightful Indonesian dish that perfectly balances the savory and sweet flavors of fried tofu with a medley of vegetables and a rich sauce. This recipe not only highlights the versatility of tofu but also includes hearty ingredients such as potatoes and fusili pasta, making it a satisfying meal for any occasion. Whether you are looking for a quick weeknight dinner or a dish to impress your friends, this Oseng Tahu Asem Manis will surely please your palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu (tofu), skin type | 10 pieces |
| Large potato | 1 (cut to your preference) |
| Fusili pasta | A handful |
| Tomato | 1 (diced) |
| Green onion (daun bawang) | 1 stalk (sliced) |
| Celery (daun seledri) | 1 stalk (sliced) |
| Kecap Bango (sweet soy sauce) | 1 sachet |
| Indofood sauce | 1 sachet |
| Pepper | A pinch |
| Spice Paste | |
| Garlic (bawang putih) | 1 clove |
| Red onion (bawang merah) | 1 bulb |
| Candlenut (kemiri) | 1 nut |
| Bird’s eye chili (cabe rawit) | 1 piece |
| Large red chili (cabe merah besar) | 1 piece |
| Salt | A pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 3 g |
Instructions
-
Prepare the Tofu:
Begin by cutting the tofu into triangular pieces, approximately two pieces per block, to maximize the surface area for frying. Heat oil in a deep pan and fry the tofu until it is golden brown and crispy, ensuring each piece is cooked thoroughly. Once done, remove the tofu from the pan and let it drain on a paper towel to absorb any excess oil. -
-
Prepare the Spice Paste:
While the tofu is frying, prepare the spice paste. Using a mortar and pestle, finely grind the garlic, red onion, candlenut, bird’s eye chili, large red chili, and a pinch of salt until it forms a smooth paste. This aromatic base will provide depth to your dish. -
Vegetable Preparation:
Peel and chop the potato into bite-sized pieces, ensuring even cooking. Dice the tomato and set aside. In a separate bowl, soak the fusili pasta in warm water to soften it while you prepare the other ingredients. -
Cooking the Vegetables and Sauce:
In a clean wok or frying pan, heat a tablespoon of oil over medium heat. Add the ground spice paste and sauté until fragrant, about 2-3 minutes. Stir in the diced tomato, and cook until softened. -
Add Liquid and Tofu:
Pour in a small amount of water to create a sauce, allowing it to simmer for a couple of minutes. Add the green onions and celery, followed by the kecap manis and Indofood sauce, stirring to combine. Let the mixture cook until it thickens slightly. -
Combine All Ingredients:
Now, introduce the fried tofu, chopped potatoes, and softened fusili into the pan. Toss gently to coat all the ingredients in the sauce, and allow it to simmer until the potatoes are tender and the flavors meld together, about 10-15 minutes. -
Finishing Touches:
Once the dish has reached your desired consistency, taste and adjust the seasoning with additional pepper or salt as needed. Serve hot, garnished with additional green onions or a sprinkle of sesame seeds if desired.
Oseng Tahu Asem Manis is best enjoyed warm, accompanied by steamed rice or as a standalone dish. With its vibrant colors and rich flavors, this recipe will surely become a beloved addition to your culinary repertoire. Enjoy the delightful combination of textures and tastes that each bite delivers!
