Ingredients with Measurements:
- 2 blocks of firm tofu, cut into small cubes
- 1 cup of green beans, cut into 1-inch pieces
- 1 cup of bean sprouts
- 2 cups of water
- 2 bay leaves
- 2 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 2 tablespoons of vegetable oil
- 5 shallots, thinly sliced
- 3 cloves of garlic, minced
- 3 red chilies, sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 teaspoon of shrimp paste
Special equipment needed:
- Mortar and pestle (for grinding the shrimp paste)
Step-by-step instructions:
1. In a mortar and pestle, grind the shrimp paste until it becomes a smooth paste.
2. In a pot, heat the vegetable oil over medium heat. Add the shallots, garlic, and red chilies, and sauté until fragrant.
3. Add the ground shrimp paste to the pot and stir until well combined.
4. Add the water, bay leaves, kaffir lime leaves, lemongrass, salt, sugar, and tamarind paste to the pot. Stir until well combined.
5. Add the tofu, green beans, and bean sprouts to the pot. Stir until well combined.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-30 minutes, or until the vegetables are tender and the sauce has thickened.
7. Serve the Brongkos Tahu hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken
- Green beans can be substituted with snap peas or broccoli
- Bean sprouts can be substituted with shredded cabbage or carrots
- Red chilies can be substituted with jalapeños or Thai chilies
- Tamarind paste can be substituted with lime juice or vinegar
- Shrimp paste can be substituted with fish sauce or soy sauce
Variations:
- Add chicken or shrimp for a non-vegetarian version
- Use different vegetables such as eggplant, zucchini, or bell peppers
- Add coconut milk for a creamier version
- Add peanuts or cashews for a crunchy texture
Tips and tricks:
- Use firm tofu to prevent it from falling apart during cooking
- Bruise the lemongrass stalks to release their flavor
- Adjust the amount of red chilies according to your preference for spiciness
- Use a non-stick pot to prevent the tofu from sticking to the bottom
- Let the Brongkos Tahu simmer for a longer time to allow the flavors to develop
Storage instructions:
Store the leftover Brongkos Tahu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Brongkos Tahu in a pot over low heat until heated through.
Presentation ideas:
Serve the Brongkos Tahu in a bowl with steamed rice on the side. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Steamed rice, cucumber salad, or pickled vegetables
Suggested side dishes:
Steamed rice, cucumber salad, or pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out
- If the vegetables are not cooked through, let the Brongkos Tahu simmer for a longer time
- If the tofu falls apart, use firmer tofu or handle it more gently during cooking
Food safety advice:
Make sure to cook the Brongkos Tahu thoroughly to prevent any foodborne illnesses.
Food history:
Brongkos Tahu is a traditional Indonesian dish that originated from Central Java. It is a vegetarian dish that is typically made with tofu, green beans, and bean sprouts in a spicy sauce made with shrimp paste and tamarind.
Flavor profiles:
Brongkos Tahu has a savory and slightly sweet flavor with a spicy kick from the red chilies. The sauce is thick and rich with a hint of tanginess from the tamarind.
Serving suggestions:
Serve the Brongkos Tahu hot with steamed rice and a side of cucumber salad or pickled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian