Recipes - Indonesian

Indonesian Tofu Kecap
Indonesian Tofu Kecap Recipe


Only since Chinese settlers introduced the easily-farmed soy beans to Indonesian did tofu become as widely used by everyday Indonesians as it is today. Enjoy this authentic and inexpensive vegetarian dish served warm with Rice and Kecap.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian









Ingredients:

500g firm tofu (cut into even-sized cubes (2cm)
195ml cooking oil
50ml ABC Sweet Soy Sauce (Kecap Manis)
4 cloves garlic (finely chopped)
3 shallots (finely sliced)
2 red and green capsicum (diced)
½ tsp pepper (ground)
50g fresh ginger (peeled and thickly sliced)
2 bay leaves
1 tbsp sugar
300ml vegetable stock




Steps:
  1. In a wok, deep-fry the tofu in 180ml of the oil at high heat for 2-3 mins or until golden brown, set aside and allow oil to drain.
  2. In a wok, fry the garlic and shallots in the remaining 15ml of cooking oil for 3 mins or until light brown and fragrant.
  3. Add red and green capsicum and stir-fry for a further 2-3 mins. Add the ginger, bay leaves, sweet soy sauce, sugar, pepper, vegetable stock and tofu and simmer for 10-15 mins. Serve hot with rice.

Hint: For meat lovers, stir-fry 500g of diced chicken instead of tofu after cooking the garlic and shallots and use the same amount of chicken stock instead of water for an even richer stew.

 

 


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Indonesian Tofu Kecap

Indonesian Tofu Kecap

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Only since Chinese settlers introduced the easily-farmed soy beans to Indonesian did tofu become as widely used by everyday Indonesians as it is today. Enjoy this authentic and inexpensive vegetarian dish served warm with Rice and Kecap.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian
Ingredients

500g firm tofu (cut into even-sized cubes (2cm)
195ml cooking oil
50ml ABC Sweet Soy Sauce (Kecap Manis)
4 cloves garlic (finely chopped)
3 shallots (finely sliced)
2 red and green capsicum (diced)
½ tsp pepper (ground)
50g fresh ginger (peeled and thickly sliced)
2 bay leaves
1 tbsp sugar
300ml vegetable stock

Instructions
  1. In a wok, deep-fry the tofu in 180ml of the oil at high heat for 2-3 mins or until golden brown, set aside and allow oil to drain.
  2. In a wok, fry the garlic and shallots in the remaining 15ml of cooking oil for 3 mins or until light brown and fragrant.
  3. Add red and green capsicum and stir-fry for a further 2-3 mins. Add the ginger, bay leaves, sweet soy sauce, sugar, pepper, vegetable stock and tofu and simmer for 10-15 mins. Serve hot with rice.

Hint: For meat lovers, stir-fry 500g of diced chicken instead of tofu after cooking the garlic and shallots and use the same amount of chicken stock instead of water for an even richer stew.

 

 

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