Ingredients with Measurements:
- 1 package of Mi Bakso noodles
- 1 block of firm tofu, cut into small cubes
- 1 small head of broccoli, cut into florets
- 1 small carrot, peeled and thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 4 cups of vegetable broth
- 2 tablespoons of soy sauce
- 1 teaspoon of ground ginger
- Salt and pepper to taste
- Chopped green onions for garnish
Special Equipment Needed:
- Large pot
- Colander
- Wok or large skillet
- Ladle
Step-by-Step Instructions:
1. Cook the Mi Bakso noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic and onion and sauté until fragrant.
3. Add the tofu and stir-fry for 2-3 minutes until lightly browned.
4. Add the broccoli, carrot, and red bell pepper. Stir-fry for another 2-3 minutes until the vegetables are slightly tender.
5. Pour in the vegetable broth and add the soy sauce and ground ginger. Bring to a boil and then reduce the heat to low. Simmer for 5-7 minutes until the vegetables are fully cooked.
6. Season with salt and pepper to taste.
7. To serve, divide the cooked Mi Bakso noodles among 4 bowls. Ladle the tofu and vegetable broth over the noodles.
8. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying and boiling
Low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrate: 30g
Dietary fiber: 4g
Total sugars: 4g
Protein: 12g
Substitutions for ingredients:
- Mi Bakso noodles can be substituted with any type of Asian noodles such as udon or soba.
- Firm tofu can be substituted with tempeh or seitan.
- Broccoli can be substituted with any type of green vegetable such as bok choy or kale.
- Red bell pepper can be substituted with any type of bell pepper or chili pepper.
Variations:
- Add sliced mushrooms for extra flavor and texture.
- Use chicken or beef broth instead of vegetable broth for a meatier flavor.
- Add a tablespoon of chili paste or sriracha for a spicy kick.
Tips and Tricks:
- To prevent the tofu from sticking to the wok or skillet, make sure it is well-drained and patted dry before stir-frying.
- For a more filling meal, add cooked chicken or shrimp to the dish.
- To make the dish gluten-free, use tamari instead of soy sauce.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Mi Bakso with Tofu and Vegetables in a large bowl and garnish with chopped green onions and a lime wedge.
Garnishes:
Chopped green onions, lime wedges
Pairings:
Serve with a side of steamed rice or a crusty bread.
Suggested Side Dishes:
Steamed rice, garlic bread, side salad
Troubleshooting Advice:
- If the vegetables are too crunchy, simmer for a few more minutes until they are fully cooked.
- If the broth is too salty, dilute with more water or vegetable broth.
Food Safety Advice:
- Make sure the tofu is well-drained and patted dry to prevent bacterial growth.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mi Bakso is a type of Indonesian noodle soup that is typically made with meatballs and vegetables. This recipe puts a vegetarian spin on the traditional dish by using tofu instead of meatballs.
Flavor Profiles:
Savory, slightly sweet, umami
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian