Ingredients with Measurements:
- 1 package of fresh Mi Ongklok noodles
- 1 block of firm tofu, cut into small cubes
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- 1/4 teaspoon of white pepper
- 2 green onions, thinly sliced
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the Mi Ongklok noodles and cook for 2-3 minutes until they are tender. Drain the noodles in a strainer and rinse them with cold water to stop the cooking process. Set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
3. Add the cubed tofu to the wok and stir-fry for 2-3 minutes until lightly browned.
4. Pour in 2 cups of water and add the salt, sugar, soy sauce, oyster sauce, sesame oil, and white pepper. Stir to combine.
5. Bring the mixture to a boil and then reduce the heat to low. Simmer for 5-7 minutes until the sauce has thickened slightly.
6. Add the cooked Mi Ongklok noodles to the wok and toss them with the sauce until they are coated evenly.
7. Garnish with sliced green onions and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for stir-frying and low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 12g
Sodium: 800mg
Sugar: 3g
Substitutions for ingredients:
- Mi Ongklok noodles can be substituted with any type of fresh or dried noodles.
- Firm tofu can be substituted with any type of protein such as chicken, beef, or shrimp.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Oyster sauce can be substituted with hoisin sauce or mushroom sauce for a vegetarian option.
Variations:
- Add vegetables such as sliced bell peppers, carrots, or broccoli to the stir-fry.
- Use different types of noodles such as udon, soba, or rice noodles.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Rinse the noodles with cold water after cooking to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the tofu from sticking to the bottom.
- Adjust the seasoning to your taste preference by adding more or less salt, sugar, or soy sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mi Ongklok with Tofu in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Mi Ongklok with Tofu in individual bowls and garnish with sliced green onions and chopped cilantro.
Garnishes:
Sliced green onions and chopped cilantro
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the tofu is sticking to the bottom of the wok, add more oil or use a non-stick wok.
Food safety advice:
- Make sure to cook the Mi Ongklok noodles and tofu thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mi Ongklok is a traditional noodle dish from Central Java, Indonesia. It is typically served with a spicy sauce made from chili, garlic, and shrimp paste.
Flavor profiles:
Savory, slightly sweet, and umami
Serving suggestions:
Serve the Mi Ongklok with Tofu as a main dish for lunch or dinner.
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Region: Indonesian