Enaknya Banget!! Cara Masak Tahu Yang Enak ..cocok Buat Menu Buka Dan Sahur
ENAKNYA BANGET!! CARA MASAK TAHU YANG ENAK ..COCOK BUAT MENU BUKA DAN SAHUR is a easy Indonesian recipe that serves 4. 340 calories per serving. Recipe by Vivi veronica on YouTube.
Prep: 24 min | Cook: 17 min | Total: 51 min
Cost: $6.67 total, $1.67 per serving
Ingredients
- 4 blocks Firm White Tofu (medium size, pressed)
- 1 tsp Salt (for soaking water)
- 3 tbsp Vegetable Oil (neutral oil such as canola)
- 3 cloves Shallots (peeled, coarsely sliced)
- 3 cloves Garlic (peeled, coarsely sliced)
- 1 piece Red Chili (medium, thinly sliced)
- 4 pieces Button Mushrooms (sliced)
- 3 stalks Scallions (cut into 2‑inch pieces)
- 1 piece Egg (large, beaten)
- 1.5 tbsp Cornstarch (mixed with water to form slurry)
- 1 cup Water (adjust as needed for sauce consistency)
- 2 tbsp Oyster Sauce (or mushroom broth as alternative)
- 1 tbsp Soy Sauce (kecap asin, light soy sauce)
- 1 pinch Sugar (balances salty flavors)
- 0.25 tsp Ground Black Pepper (optional, for aroma)
Instructions
Soak Tofu
Place the tofu blocks in a bowl of hot water (about 80 °C) with 1 tsp salt and let sit for 5‑10 minutes to remove any sour smell and firm up the texture.
Time: PT10M
Drain and Cut Tofu
Drain the tofu, pat dry with paper towels, then cut each block into long strips about 1 cm thick.
Time: PT5M
Fry Tofu
Heat 2 tbsp oil in the pan over medium heat. Add the tofu strips and fry until they puff up and turn golden, about 5 minutes.
Time: PT5M
Set Fried Tofu Aside
Remove the fried tofu with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
Time: PT2M
Prepare Aromatics
Thinly slice the shallots, garlic, chili, slice the mushrooms, and cut the scallions into 2‑inch pieces.
Time: PT5M
Sauté Aromatics
Add a little more oil to the same pan, then sauté the shallots, garlic, chili and mushrooms over medium‑high heat until fragrant, about 2 minutes.
Time: PT2M
Add Water and Bring to Boil
Pour in 1 cup water, stir, and bring the mixture to a gentle boil.
Time: PT3M
Season the Sauce
Stir in the oyster sauce, soy sauce, a pinch of sugar and black pepper. Mix well and let simmer for 1 minute.
Time: PT1M
Create Egg Ribbons
Slowly drizzle the beaten egg into the simmering sauce while continuously stirring to form soft egg ribbons.
Time: PT2M
Thicken Sauce
Stir in the cornstarch slurry and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes.
Time: PT2M
Combine Tofu and Finish
Return the fried tofu to the pan, toss gently to coat with the sauce, and heat through for another 2 minutes.
Time: PT2M
Garnish and Serve
Sprinkle the sliced scallions over the dish, give a final quick stir, then serve hot with steamed rice or as a standalone main.
Time: PT1M
Nutrition Facts
- Calories
- 340
- Protein
- 18 g
- Carbohydrates
- 12 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Pescatarian, Can be made gluten‑free with tamari, Low‑carb
Allergens: Soy (tofu, soy sauce), Egg, Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Firm White Tofu: Extra‑Firm Tofu, Firm Soy Curd
- Instead of Vegetable Oil: Peanut Oil, Sunflower Oil
- Instead of Shallots: Red Onion
- Instead of Red Chili: Bird's Eye Chili, Jalapeno
- Instead of Button Mushrooms: Shiitake, Cremini
- Instead of Scallions: Green Onions
- Instead of Egg: Silken Tofu (vegan)
- Instead of Cornstarch: Arrowroot Powder
- Instead of Oyster Sauce: Soy Sauce + Mushroom Stock
- Instead of Soy Sauce: Tamari
Equipment Needed
- Cutting Board
- Chef Knife
- Large Bowl
- Small Bowl
- Colander
- Frying Pan or Wok
- Spatula or Wooden Spoon
- Measuring Spoons
- Plate for Draining Tofu
Critical Steps — Do Not Skip
- Soaking tofu in hot salted water to remove sourness
- Frying tofu until puffed but not overly dry
- Drizzling egg slowly while stirring to create silky ribbons
- Adding cornstarch slurry gradually to achieve a smooth thickened sauce
Chef Tips from the Video
- For extra flavor, add a splash of fish sauce or a pinch of toasted sesame oil at the end.
- If you prefer a spicier dish, increase the amount of chili or add a dash of sambal oelek.
Troubleshooting
Tofu becomes hard and rubbery after frying
Do not over‑fry; remove tofu as soon as it puffs and turns golden. Keep the interior soft by frying just 5 minutes.
Sauce is watery or does not thicken
Add the cornstarch slurry a little at a time while stirring continuously until the desired thickness is reached.
Egg curdles into large chunks
Lower the heat before adding the egg and drizzle it in a thin stream while constantly stirring.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of tofu changes when frozen.
Room temperature: Best served immediately; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Fry the tofu a day ahead and store in the fridge; re‑heat briefly before adding to the sauce.
- The sauce base (without egg and cornstarch) can be prepared up to 24 hours in advance and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Fried Tofu with Mushroom and Egg Sauce in Indonesian cuisine?
Tofu, introduced to Indonesia by Chinese migrants, became a staple in everyday home cooking because of its affordability and versatility. Combining it with mushroom and egg reflects the Indonesian love for mixed‑protein dishes that balance texture and flavor, often served during communal meals like Ramadan iftar.
What traditional regional variations of tofu dishes exist in Indonesia, and how does this recipe compare?
In Java, tofu is often served in sweet‑sour soups (tahu asem), while in Sumatra it appears in spicy sambal‑based dishes. This recipe blends Javanese techniques (soft fried tofu) with a mild mushroom‑egg sauce, offering a milder, comfort‑food version suitable for all ages.
How is Fried Tofu with Mushroom and Egg Sauce traditionally served in Indonesian households?
It is typically served hot alongside steamed white rice, sometimes accompanied by a simple vegetable side such as sautéed greens. During Ramadan, it is a popular iftar dish because it provides protein and quick energy after a day of fasting.
What occasions or celebrations is Fried Tofu with Mushroom and Egg Sauce associated with in Indonesian culture?
While not tied to a specific festival, the dish is a common staple for family gatherings, daily meals, and especially for sahur and iftar during Ramadan due to its comforting warmth and balanced nutrition.
What authentic ingredients are essential for an authentic Indonesian Fried Tofu with Mushroom and Egg Sauce, and what are acceptable substitutes?
Key ingredients include firm white tofu, oyster sauce (or mushroom broth), soy sauce, and fresh shallots. Substitutes can be soy‑based mushroom sauce for vegetarians, and regular soy sauce can replace kecap asin if a sweeter profile is not needed.
What other Indonesian dishes pair well with Fried Tofu with Mushroom and Egg Sauce?
It pairs nicely with steamed jasmine rice, simple cucumber salad (acar), and a side of sambal terasi for those who enjoy extra heat. A light vegetable soup such as sayur bayam also complements the meal.
What makes Fried Tofu with Mushroom and Egg Sauce special or unique within Indonesian cuisine?
The dish uniquely combines three textures—crispy‑fried tofu, silky egg ribbons, and tender mushrooms—creating a harmonious mouthfeel that is less common in traditional Indonesian tofu preparations, which are often either purely fried or served in broth.
What are the most common mistakes to avoid when making Fried Tofu with Mushroom and Egg Sauce at home?
Common errors include over‑frying the tofu until it becomes hard, adding the egg to a boiling sauce which causes curdling, and adding the cornstarch slurry too quickly, leading to lumps. Follow the critical steps for soaking, gentle frying, and gradual slurry incorporation.
Why does this recipe use oyster sauce instead of a purely soy‑based sauce, and can I substitute it?
Oyster sauce adds a deep umami and slightly sweet flavor that balances the mild tofu and egg. You can substitute with mushroom soy sauce or a vegetarian oyster‑style sauce to keep the dish vegetarian while retaining the savory depth.
What does the YouTube channel Vivi Veronica specialize in?
The YouTube channel Vivi Veronica focuses on easy, budget‑friendly Indonesian home cooking, often highlighting versatile plant‑based proteins like tofu and offering step‑by‑step tutorials for everyday meals and Ramadan specials.
How does the YouTube channel Vivi Veronica's approach to Indonesian cooking differ from other Indonesian cooking channels?
Vivi Veronica emphasizes quick preparation, minimal equipment, and clear explanations in Bahasa Indonesia, targeting busy home cooks. Unlike some channels that showcase elaborate plating, she prioritizes flavor, affordability, and practicality for family meals.
Last updated: August 30, 2026
