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.

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

★★★★★ 5 from 2 reviews

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

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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.

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Ingredients

Scale 1x2x3x

• 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

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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.

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