ENAKNYA BANGET!! CARA MASAK TAHU YANG ENAK ..COCOK BUAT MENU BUKA DAN SAHUR

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

1. 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

2. 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

3. 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

4. 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

5. Prepare Aromatics

   Thinly slice the shallots, garlic, chili, slice the mushrooms, and cut the scallions into 2‑inch pieces.

   Time: PT5M

6. 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

7. Add Water and Bring to Boil

   Pour in 1 cup water, stir, and bring the mixture to a gentle boil.

   Time: PT3M

8. 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

9. Create Egg Ribbons

   Slowly drizzle the beaten egg into the simmering sauce while continuously stirring to form soft egg ribbons.

   Time: PT2M

10. 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

11. 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

12. 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