Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 2 cups of water
- 2 cups of chicken or vegetable broth
- 3 cloves of garlic, minced
- 2 shallots, thinly sliced
- 2 red chili peppers, thinly sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of vegetable oil
- 2 kaffir lime leaves
- 1 stalk of lemongrass, bruised
- 1 teaspoon of shrimp paste (optional)
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat.
2. Add the garlic, shallots, and red chili peppers. Sauté until fragrant.
3. Add the water, chicken or vegetable broth, kaffir lime leaves, lemongrass, and shrimp paste (if using). Bring to a boil.
4. Add the tamarind paste, salt, and sugar. Stir well.
5. Add the tofu cubes. Simmer for 10-15 minutes until the tofu is cooked through.
6. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 105
- Fat: 6g
- Carbohydrates: 8g
- Protein: 7g
- Fiber: 1g
Substitutions for ingredients:
- Firm tofu can be substituted with soft tofu or tempeh.
- Chicken or vegetable broth can be substituted with water or mushroom broth.
- Red chili peppers can be substituted with green chili peppers or jalapeños.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as bok choy, spinach, or mushrooms.
- Use fish instead of tofu for a seafood version.
- Add coconut milk for a creamier broth.
Tips and tricks:
- Use a non-stick pot to prevent the tofu from sticking to the bottom.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Soak the tamarind paste in warm water before adding it to the broth to make it easier to dissolve.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro, sliced red chili peppers, or fried shallots.
Pairings:
- Steamed rice, noodles, or crusty bread.
Suggested side dishes:
- Stir-fried vegetables, pickled vegetables, or a simple salad.
Troubleshooting advice:
- If the broth is too spicy, add more water or broth to dilute it.
- If the tofu is too soft, use a firmer tofu or fry the tofu cubes before adding them to the broth.
Food safety advice:
- Make sure the tofu is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Pindang Tahu is a traditional Indonesian dish that originated in the city of Palembang in South Sumatra.
Flavor profiles:
- Spicy, sour, and savory.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian