KOMPAS.com – One of the healthy meal menu choices is Sapo Tofu with the addition of squid.
A warm thick sauce combined with the gentle of Tofu, squid, and various vegetables, making this food more fitting to eat at dawn with family.
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Check out the Sapo Tofu recipe for the full meal, quoted from the book “Prevent Disease with Healthy Foods” The work of the Demedia Team (2010) published by the following Dedia Pustaka.
Sapo Tofu Material:
- 200 grams of squid (peeled the skin of the arinya)
- 100 grams of dry sea cucumbers (boiled)
- 5 dried hioko mushrooms (brewed hot water)
- 400 grams of tofu (3 centimeter thick iris)
- Cooking oil to taste
- 3 centimeters of ginger.
- 350 milliliters of chicken broth water
- 1 teaspoon of sesame oil
- 3 teaspoons of powdered broth
- 2 tablespoons of soy sauce
- 1 carrot (thin sliced sliced)
- 2 leeks (sliced 1 centimeter)
- 1 tablespoon of cornstarch (dissolve with 50 milliliters of water)
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1. Cut squid, sea cucumbers, and hioki mushrooms, then set aside. Meanwhile fried the egg tofu until yellowish, then remove and set aside.
2. In a separate pan, saute garlic and ginger until fragrant, then add carrots, fried tofu, squid, sea cucumbers, hioko mushrooms, and onion. Cook while stirring until evenly distributed.
3. Pour the broth, sesame oil, oyster sauce, and soy sauce, then cover the pan and cook using low heat until it boils. Correction of taste with salt and flavoring, then thicken the tofu sapo with a cornstarch solution.
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