Another menu from tofu as the basic ingredient that I combine with some vegetables. I hope you never get bored of seeing the variety of tofu menus on my blog.
It's the same as you see basic ingredients made from chicken or meat. Because I use Tofu as a plant-based protein. Also of course tempeh. Incidentally this time I will also combine tempeh in this recipe.
Like some comments that I read. You will certainly be curious about tempeh. Tempeh is made from fermented soybeans and is usually formed into a square or rectangular shape that is packed using leaves or plastic.
Today I just harvested a few baby beans that are still in my garden. Then I looked in the refrigerator I also have cauliflower. So, let me just start this simple recipe. But forgive me, there are chilies in this recipe.
THE INGREDIENTS
- 200 grams of white tofu
- 200 grams of tempeh
- 100 grams of cauliflowers
- 100 grams of green beans
- 20 grams of fresh tamarind, with 200 ml of water
- chili
- 5 cloves of shallots
- 5 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1000 ml of water
COOKING INSTRUCTIONS
I cut the white tofu into pieces, like cubes. Also, I cut the tempeh into the same pieces. As for the cauliflowers, I just cut them into random shapes with my hands, not with a knife. Then, for the green beans, I cut them into small pieces that are not too long.
After preparing the tofu, tempeh and all veggies, I moved on to preparing the seasoning. I took my traditional wooden pestle. Then I ground the chili, garlic and shallots. It doesn't matter at all if you use a blender.
Next, I prepared the tamarind water. I removed the coarse fibers on the ripe tamarind, then I put them in a bowl, and poured boiling water over the tamarind seeds.
Wait for about 5-10 minutes until the tamarind flesh dissolves in the boiling water.
Prepare the water. Boil the water, then add the ground spices. Cook for about 2 minutes.
After that I put in all the vegetables, also with tofu and tempeh. Quite practical, right, like the one pot method.
Cook everything with a closed pan so that they cook quickly and save gas. Cook for 5 minutes.
After 5 minutes, I turned off the heat. Then, I added tamarind water, also with salt and sugar. Just it. I stirred them well. And, they are ready to be served!
Note: If the soup water tastes too sour, you can add brown sugar.
After I finished cooking, I wanted to have lunch in front of my garden. So, I brought my cooking results to the front of my garden.
I ate this spicy sour dish with rice to make me feel full and for a perfect lunch. Do you want to try this too? :)
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009