Indonesian tofo recipes
Vibrant Tofu and Vegetable Stir-Fry: Capcay Sayuran Delight
Capcay Sayuran Tahu
Ingredients
| Ingredient | Quantity |
|---|---|
| Pokcoy | 2 heads, chopped to preference |
| Carrot | 1, thinly sliced |
| Young corn | 4, thinly sliced |
| Tofu | 3, diced |
| Green onion | 1 stalk, sliced |
| Mushroom seasoning (Totole) | 1/2 tsp |
| Sugar | to taste |
| Salt | to taste |
| Oil | for sautéing |
| Water | as needed |
Spice Paste
| Spice | Quantity |
|---|---|
| Garlic | 4 cloves |
| Shallots | 3 |
| Candlenut | 1 |
| Pepper | 1/2 tsp |
Instructions
- Begin by blending the spice ingredients until smooth.
- Heat a suitable amount of oil in a pan, then sauté the blended spice paste until it releases a fragrant aroma.
- Add water along with sugar, salt, and mushroom seasoning, allowing the mixture to come to a boil.
- Introduce the sliced carrots and young corn, cooking until they reach your desired tenderness.
- Incorporate the pokcoy, green onion, and diced tofu into the pot, stirring gently until the pokcoy wilts.
- Taste the dish and adjust seasoning as needed.
- Serve hot, enjoying this delightful medley of vegetables and tofu.
Delve into this ultimate plant-based dish, perfect for a wholesome meal any day!
