Рецепт Tofu and Bean Sprout Braise
Honestly I don’t know the real recipe for this as I had a chance of trying this only once when we had a shared lunch at the office. It was brought by one of our Indonesian colleagues and I classified it as Indonesian since we are tasked to bring a local dish from our home country. All I recall was this creamy soupy bean sprouts with tofu with some hints of curry but not overpowering. Now I am trying to recreate this at home after I found some extra bean sprouts on my vegetable bin.
This dish is overly simple and it can be served in a vegan fashion by replacing the fish sauce with sea salt, I chose fish sauce to add more flavour to this dish but you are free to use any umami source of your choice like nutritional yeast to make it a vegan version. You can enjoy it on its own or as a side dish with rice.
Tofu and Bean Sprout Braise
- 250 g firm tofu 250 g bean sprouts 2 cups coconut milk ⅓ tsp cumin
- ⅓ tsp turmeric
- ¼ tsp cayenne pepper 4 cloves garlic, minced 1 small shallot, finely chopped fish sauce freshly ground black pepper oil
Deep fry tofu in hot oil until golden brown in colour. Remove from oil, let it cool then cut into small cubes. In a wok add oil then sauté garlic and shallots. Add cumin, turmeric and cayenne then stir for 10 seconds. Add the coconut milk and sliced tofu, bring to a boil then simmer for 3 minutes. Add the bean sprouts and cook for a minute, season with fish sauce and freshly ground black pepper then serve. 3.2.2925
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