Tofu Stew Recipe

Ingredients

Medium size white tofu - 4 pieces
Bay leaf - 2 pieces
Lemongrass, bruised - 1 stick
Sweet soy sauce - 4 tbsp
Brown sugar - 1 tbsp
Salt - 3/4 tsp
Water - 400 ml
Ground spices:
Shallots - 6 cloves
Garlic - 3 cloves
Candlenut, roasted - 3 grains
Nutmeg - 1/4 fruit
Coarse pepper - 1 tsp
Oil for frying - 2 tbsp
Fried shallots, for sprinkling - to taste
See Mother's Recipe Version

Plans

Cut the tofu into a triangular shape. Fry tofu until crusty, set aside.
Heat oil, saute ground spices, lemon grass, and bay leaf until fragrant and cooked.
Add tofu, sweet soy sauce, salt and brown sugar. Stir well.
Pour water and cook until boiling.
Cook until the spices absorb. Lift.
Ready to serve with a sprinkling of fried onions.
1. Fry the tofu until it is skinned so that it doesn't break easily when cooked and the spices can stick together

How to cook tofu stews?

How to cook: Cut the tofu into triangles. Cut the potatoes into squares. Fried tofu. Saute ground spices. Add nutmeg, cinnamon, cloves, ginger, lemongrass, and bay leaf. Enter tofu. Add enough water. Add the potatoes. Add soy sauce, salt and seasoning. Cook until well done.

What are the spices for the jengkol stew?

Ingredients 500 g jengkol, boiled until cooked, remove and bruise. 7 tbsp Bango Sweet Soy Sauce. 1 tablespoon brown sugar, finely comb. nutmeg, grated. 1 tsp white pepper powder. 1 lemongrass stalk, bruised. 2 bay leaves. 1 L of water. More items

Does semur use coconut milk?

By using liquid coconut milk, the stew will be much more delicious. Although sometimes many people feel reluctant because the seasoning is too much to use ready-to-eat seasonings that can be bought at supermarkets, the results will never be the same as those using coconut milk.