Tahu Telur Saus Daging Super Lezat Masak Cepat Anti Ribet
Tahu Telur Saus Daging Super Lezat 🤤 Masak Cepat Anti Ribet! is a easy Indonesian recipe that serves 3. 350 calories per serving. Recipe by DapurInstan on YouTube.
Prep: 13 min | Cook: 26 min | Total: 49 min
Cost: $17.39 total, $5.80 per serving
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
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
Season the tofu
Add the salt and ground black pepper to the crumbled tofu and mix evenly.
Time: PT1M
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
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
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
Heat oil
In a wok or large skillet, heat the vegetable oil over medium‑high heat until shimmering.
Time: PT1M
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
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
Season the sauce
Add the soy sauce and oyster sauce, mixing well to coat the meat and vegetables.
Time: PT1M
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
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
Dietary info: Contains meat, Contains soy, Contains peanuts
Allergens: Soy, Peanuts
Ingredient Substitutions
- Instead of Firm Tofu: Silken tofu (will be softer)
- Instead of Ground Beef or Chicken: Ground turkey, Plant‑based mince
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Shallot: Red onion
- Instead of Bird's Eye Chili: Jalapeño, Thai chili
- Instead of Mushrooms: Shiitake, Button mushrooms
- Instead of Peanut Sauce: Soy‑peanut dressing
- Instead of Soy Sauce (Kecap Asin): Tamari
- Instead of Oyster Sauce: Mushroom soy sauce
- Instead of Cornstarch: Tapioca starch
Equipment Needed
- Steamer Basket
- Wok or Large Skillet
- Mixing Bowl
- Plastic Wrap
- Toothpick
- Chef's Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Spoons
Critical Steps — Do Not Skip
- Crush the tofu until it is completely broken down; large chunks will not steam evenly.
- Poke holes in the plastic‑wrapped tofu to allow steam to escape and prevent bursting.
- Steam the tofu for the full 15 minutes over medium heat to set the texture.
- Use a thin cornstarch slurry to achieve a smooth, glossy sauce without lumps.
- Do not over‑cook the ground meat; it should remain tender as it finishes cooking in the sauce.
Chef Tips from the Video
- Use firm or extra‑firm tofu for the best texture after steaming.
- A splash of coconut milk can be added to the sauce for a richer, slightly sweet flavor.
- Garnish with sliced green onions or fried shallots for extra crunch.
Troubleshooting
Tofu becomes watery after steaming.
Press the tofu longer before crushing to remove excess moisture, and ensure the plastic wrap is tightly sealed with enough holes for steam to escape.
Sauce is too thick or clumpy.
Add a little more water or broth and stir vigorously; ensure the cornstarch slurry is mixed well before adding.
Ground meat turns dry.
Do not over‑cook the meat; keep it slightly pink before adding the sauce, as it will finish cooking in the liquid.
Storage
Refrigerator: Store the tofu and sauce separately in airtight containers for up to 3 days.
Freezer: The meat sauce can be frozen for up to 1 month; thaw and reheat before serving. Do not freeze the steamed tofu as texture changes.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Steam the tofu a few hours ahead, let it cool, then refrigerate wrapped in plastic.
- Prepare the meat sauce up to the thickening step; reheat and add the slurry just before serving.
Frequently Asked Questions
What is the cultural significance and history of steamed tofu dishes in Indonesian cuisine?
Tofu, introduced to Indonesia by Chinese immigrants, became a staple in many regional dishes. Steaming preserves its delicate texture and is often used in family meals, reflecting the Indonesian value of simple, wholesome comfort food.
What traditional regional variations of tofu with meat sauce exist within Indonesian cuisine?
In Java, tofu is often paired with sweet soy (kecap manis) and coconut milk, while in Sumatra, a spicier version with chilies and tamarind is common. The DapurInstan recipe leans toward a mild, kid‑friendly flavor profile.
How is steamed crumbled tofu with meat sauce traditionally served in Indonesia?
It is typically served hot over a mound of steamed white rice, sometimes accompanied by a side of fresh cucumber slices or sambal for those who enjoy extra heat.
On what occasions or celebrations is tofu with meat sauce commonly prepared in Indonesian households?
The dish is popular for everyday family meals, but it also appears at modest gatherings such as birthday lunches or communal feasts where a quick, satisfying protein dish is needed.
How does this steamed tofu with meat sauce fit into the broader Indonesian cuisine tradition?
It exemplifies the Indonesian balance of textures—soft tofu, crunchy mushrooms, and a savory sauce—while using familiar seasonings like soy sauce, oyster sauce, and peanuts, showcasing the blend of indigenous and Chinese influences.
What are the authentic traditional ingredients for Indonesian steamed tofu with meat sauce versus acceptable substitutes?
Traditional ingredients include firm tofu, ground chicken or beef, shallots, garlic, bird's eye chilies, mushrooms, peanut sauce, soy sauce, and oyster sauce. Substitutes can be plant‑based mince, tamari for soy sauce, or mushroom sauce for oyster sauce.
What other Indonesian dishes pair well with steamed tofu and meat sauce?
It pairs nicely with nasi uduk (coconut‑flavored rice), simple vegetable stir‑fries like tumis kangkung, and a side of acar (pickled vegetables) to add acidity.
What makes steamed crumbled tofu with meat sauce special or unique in Indonesian cuisine?
The combination of a light, airy steamed tofu base with a rich, umami‑filled meat sauce creates a comforting contrast rarely found in other Indonesian home‑cooked meals, making it both nutritious and satisfying.
What are the most common mistakes to avoid when making steamed crumbled tofu with meat sauce at home?
Common errors include not crushing the tofu finely enough, over‑steaming which makes it mushy, over‑cooking the ground meat, and using too much cornstarch which creates a gummy texture. Follow the critical steps for best results.
How do I know when the steamed tofu is done and the meat sauce is ready?
The tofu is done when it feels firm to the touch and has a subtle steamed aroma after 15 minutes. The sauce is ready when it coats the back of a spoon, looks glossy, and the mushrooms have released their moisture.
What does the YouTube channel DapurInstan specialize in?
The YouTube channel DapurInstan focuses on quick, budget‑friendly Indonesian home‑cooking tutorials, often highlighting simple techniques that require minimal ingredients and equipment.
How does the YouTube channel DapurInstan's approach to Indonesian cooking differ from other cooking channels?
DapurInstan emphasizes speed and accessibility, using everyday pantry items and straightforward steps, whereas many other channels may showcase more elaborate plating or specialty ingredients.
Last updated: September 6, 2026
