Tahu Telur Saus Daging Super Lezat 🤤 Masak Cepat Anti Ribet!

Ingredients

• 400 g Firm Tofu (pressed and crumbled by hand)
• 1/2 tsp Salt (to season the tofu)
• 1/4 tsp Ground Black Pepper (freshly ground)
• 200 g Ground Beef or Chicken (lean, finely minced)
• 2 tbsp Vegetable Oil (for sautéing)
• 2 Shallot (finely minced)
• 2 cloves Garlic (minced)
• 2 Bird's Eye Chili (sliced thin; adjust to heat preference)
• 100 g Mushrooms (any variety, chopped)
• 1 tbsp Peanut Sauce (sweet‑savory Indonesian style)
• 1 tbsp Soy Sauce (Kecap Asin) (light soy sauce)
• 1 tsp Oyster Sauce (adds umami depth)
• 1 tsp Cornstarch (mixed with 2 tbsp water to form slurry)
• 2 tbsp Water (for cornstarch slurry)

Instructions

1. Crush the tofu

   Place the firm tofu in a large mixing bowl and, using your left hand, mash it until it breaks down into fine crumbs.

   Time: PT5M

2. Season the tofu

   Add the salt and ground black pepper to the crumbled tofu and mix evenly.

   Time: PT1M

3. Wrap and poke

   Cover the seasoned tofu with a sheet of plastic wrap, then use a toothpick to poke several small holes to allow steam to escape.

   Time: PT2M

4. Chop aromatics and mushrooms

   Finely mince the shallots and garlic, slice the bird's eye chilies, and chop the mushrooms into bite‑size pieces.

   Time: PT5M

5. Steam the tofu

   Place the wrapped tofu in a steamer basket over boiling water. Cover and steam over medium heat for 15 minutes until the tofu is set and fragrant.

   Time: PT15M

6. Heat oil

   In a wok or large skillet, heat the vegetable oil over medium‑high heat until shimmering.

   Time: PT1M

7. Sauté ground meat

   Add the ground beef or chicken to the wok and stir‑fry for about 3 minutes, breaking it up, until it changes color but is still slightly pink.

   Time: PT3M

8. Add aromatics and mushrooms

   Stir in the minced shallot, garlic, sliced chilies, chopped mushrooms, and the tablespoon of peanut sauce. Cook, stirring constantly, until the mixture is fragrant and the mushrooms release their moisture, about 4 minutes.

   Time: PT4M

9. Season the sauce

   Add the soy sauce and oyster sauce, mixing well to coat the meat and vegetables.

   Time: PT1M

10. Thicken with cornstarch slurry

    Pour the cornstarch‑water mixture into the wok, stirring quickly until the sauce becomes glossy and slightly thick, about 1 minute.

    Time: PT1M

11. Combine tofu and sauce

    Remove the steamed tofu from the steamer, discard the plastic wrap, and place it on a serving plate. Spoon the hot meat sauce evenly over the tofu.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g