Tofu and Bean Sprout Braise

This Tofu and Bean Sprout Braise 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


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.

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Tofu and Bean Sprout Braise 1

Tofu and Bean Sprout Braise

  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Indonesian

Description

This Tofu and Bean Sprout Braise 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.


Ingredients

Scale
  • 250 g firm tofu
  • 250 g bean sprouts
  • 2 cups coconut milk
  • 1/3 tsp cumin
  • 1/3 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • fish sauce
  • freshly ground black pepper
  • oil

Instructions

  1. Deep fry tofu in hot oil until golden brown in colour. Remove from oil, let it cool then cut into small cubes.
  2. In a wok add oil then sauté garlic and shallots.
  3. Add cumin, turmeric and cayenne then stir for 10 seconds.
  4. Add the coconut milk and sliced tofu, bring to a boil then simmer for 3 minutes.
  5. Add the bean sprouts and cook for a minute, season with fish sauce and freshly ground black pepper then serve.

 

Tofu and Bean Sprout Braise Wide

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6 Responses

  1. Gonna pass on trying this one, Raymund. But I do like your pictures, you make 2 of my least favourite ingredients look amazing. 🙂

  2. Jean says:

    I like this combo ingredients, fried tofu and blanched bean sprouts, then drizzle with vinegar & soy sauce with lots of minced garlic like a Lumping Hubad, a quick side dish.

  3. Kristy says:

    I love that you all cook so much at your office and share recipes. Such a cool place to work! This sounds tasty and simple.

  4. Hi Raymund,

    I think this is very similar to Indonesian sayur lodeh though I am not a big fan of a coconuty sauce for a salad.

  5. mjskit says:

    Simply fabulous!!! Am I correct that you fried the whole block of tofu, THEN cut it into cubes?

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