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.
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
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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