KOMPAS.com – Entering the middle and end of the month, boarding house students usually start looking for references to side dish menus that are delicious, practical, but still pocket-friendly.
One way is to try making tofu stew, some of the ingredients you need are white tofu, potatoes, sweet soy sauce and kitchen spices.
The tofu stew this time has a thicker sauce and the spices are medok because it uses additional candlenuts. This recipe is quite simple so it can be imitated by beginners.
The complete recipe for tofu stew can be found in the book “Typical Betawi Street Food” Linda Carolina Brotodjojo’s work (2009) was published by PT Gramedia Pustaka Utama below.
Also read:
Tofu stew recipe
Tofu stew ingredients:
- 4 tablespoons vegetable oil
- 1 large potato (peel and cut according to taste)
- 4 white tofu (cut into 4 pieces)
- 200 milliliters of sweet soy sauce
- 3 cloves
- 1/2 nutmeg
- Salt to taste
Seasoning ingredients (puree):
- 15 red onions
- 10 cloves of garlic
- 6 candlenuts
- 1 teaspoon coriander
- 1 teaspoon black peppercorns
- 1/2 teaspoon cumin
- 200 milliliters of warm water
- 1 centimeter ginger
1. Saute the ground spices in a pan until fragrant, then add the cloves and nutmeg. Saute until the spices are cooked, then add the water, potatoes and white tofu.
2. Stir until all ingredients are mixed well, then add soy sauce and cook the stew over low heat until the tofu and potatoes are cooked.
3. Correct the taste by adding salt and seasoning, then serve while warm.
Also read:
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