Tahu Taugé

Tahu Tauge Recipe - Vegetarian Indonesian Dish

Region / culture: Indonesia | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Tahu Taugé is a popular Indonesian dish that features tofu, bean sprouts, and a flavorful sauce. This dish is a delicious and nutritious option for vegetarians and those looking to incorporate more plant-based protein into their diet.

History

Tahu Taugé has its origins in Indonesian cuisine, where tofu and bean sprouts are commonly used ingredients. This dish is often served as a side dish or appetizer in Indonesian households and is loved for its fresh and vibrant flavors.

Ingredients

375 g (0.75 lb) tofu (tahoe)
5 tbsp chopped onion
1 cucumber, thinly sliced
100 g (4 oz) bean sprouts (taugé)
1 tbsp freshly grated root ginger
4 tbsp sweet soy sauce (ketjap manis)
2 tbsp vinegar
1 tbsp sugar
1 tbsp chopped coriander leaves (silantro)
0.25 tsp ground coriander seeds (ketumbar)
8 tbsp vegetable oil
2 tsp sweet red pepper sauce or 1 tsp sambal oelek
some salt

How to prepare

Cut the tofu into slices that are 0.5 inches (1.5 cm) thick.
Heat 4 tbsp of oil and fry the tofu slices until they turn golden on both sides, which should take about 6 minutes.
Allow the tofu to cool down, then cut it into squares.
In a separate pan, sauté the onion in oil for 5-10 minutes.
Thinly slice the cucumber, sprinkle some salt on it, place it in a colander, and cover it with a weighted plate.
After 30 minutes, rinse the cucumber and let the excess water drip off.
Place the bean sprouts in a colander and pour boiling water over them. Allow the excess water to drain off.
In a pestle and mortar, grind the ginger, garlic, ground coriander, pepper/sambal, and sugar into a paste.
Add vinegar and soy sauce to the paste and stir it to create a nice sauce.
Arrange individual plates (4-6) or one large platter.
Place the tofu on the plate, followed by the cucumber and bean sprouts.
Drizzle the sauce over the ingredients.
Sprinkle fried onions and chopped coriander leaves on top.

Variations

Add some sliced red chili for a spicy kick.
Substitute the bean sprouts with shredded cabbage or spinach for a different texture.
Use tempeh instead of tofu for a nuttier flavor.

Cooking Tips & Tricks

Make sure to fry the tofu until it is golden brown on both sides to ensure a crispy texture.

- Sautéing the onions until they are caramelized will add a depth of flavor to the dish.

- Be sure to rinse the cucumber after salting it to remove any excess salt and prevent the dish from becoming too salty.

Serving Suggestions

Tahu Taugé can be served as a side dish or appetizer alongside steamed rice or noodles. It can also be enjoyed on its own as a light and healthy snack.

Cooking Techniques

Frying the tofu until golden brown

- Sautéing the onions until caramelized

- Blanching the bean sprouts in boiling water

Ingredient Substitutions

Firm tofu can be used instead of regular tofu

- Regular soy sauce can be used instead of sweet soy sauce

- Lemon juice can be used instead of vinegar

Make Ahead Tips

Tahu Taugé can be prepared in advance and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Arrange the tofu, bean sprouts, and cucumber on a platter and drizzle the sauce over the top. Garnish with fried onions and chopped coriander leaves for a beautiful presentation.

Pairing Recommendations

Tahu Taugé pairs well with steamed rice, noodles, or a side of stir-fried vegetables. It can also be enjoyed with a refreshing cucumber salad or a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftovers of Tahu Taugé in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Tahu Taugé contains approximately 250 calories, making it a relatively low-calorie dish that is perfect for a light meal or snack.

Carbohydrates

Tahu Taugé is a low-carb dish, with most of the carbohydrates coming from the tofu and bean sprouts. This makes it a great option for those looking to reduce their carb intake.

Fats

The main source of fat in Tahu Taugé comes from the vegetable oil used for frying the tofu and sautéing the onions. Tofu also contains some healthy fats, making this dish a good source of plant-based fats.

Proteins

Tofu is a rich source of plant-based protein, making Tahu Taugé a great option for vegetarians and vegans. Bean sprouts also contain some protein, adding to the overall protein content of the dish.

Vitamins and minerals

Tahu Taugé is a good source of vitamins and minerals, including vitamin C from the bean sprouts and cucumber, as well as calcium and iron from the tofu. The ginger and coriander used in the sauce also provide additional nutrients.

Alergens

Tahu Taugé contains soy (from the tofu) and gluten (from the soy sauce), so it may not be suitable for those with soy or gluten allergies.

Summary

Overall, Tahu Taugé is a nutritious and delicious dish that is rich in protein, vitamins, and minerals. It is a great option for vegetarians and those looking to incorporate more plant-based foods into their diet.

Summary

Tahu Taugé is a delicious and nutritious Indonesian dish that features tofu, bean sprouts, and a flavorful sauce. This dish is easy to make and can be customized with different ingredients to suit your taste preferences. Enjoy Tahu Taugé as a side dish, appetizer, or light meal for a taste of Indonesian cuisine at home.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was an Indonesian woman who had a talent for creating the most delicious dishes. As I watched her prepare Tahu Taugé, I was captivated by the vibrant colors and fragrant aromas that filled the room.

Maria began by slicing the tofu into small cubes and frying them in a pan until they were golden brown and crispy. The sizzle of the hot oil and the aroma of the cooking tofu made my mouth water. Next, she added a generous amount of garlic, shallots, and chili peppers to the pan, creating a fragrant base for the dish.

As the ingredients cooked together, Maria explained to me the importance of balancing flavors in Indonesian cuisine. She told me that Tahu Taugé was a dish that was all about layers of flavor – spicy, savory, and slightly sweet all at once. To achieve this balance, Maria added a dash of soy sauce, a sprinkle of sugar, and a splash of coconut milk to the pan, creating a rich and aromatic sauce.

Next, Maria added a handful of fresh bean sprouts to the pan, tossing them with the tofu and sauce until they were just tender. The bean sprouts added a crunchy texture and a fresh, earthy flavor to the dish. Finally, Maria garnished the Tahu Taugé with a handful of chopped cilantro and a squeeze of fresh lime juice, adding brightness and acidity to the dish.

As I watched Maria put the finishing touches on the Tahu Taugé, I couldn't wait to taste it. The dish looked and smelled incredible, and I knew that it would be a perfect balance of flavors and textures. When Maria finally served the Tahu Taugé to me on a bed of steamed rice, I took a bite and was blown away by the complexity of flavors.

The tofu was crispy on the outside and tender on the inside, while the bean sprouts added a satisfying crunch. The sauce was rich and creamy, with a perfect balance of salty, sweet, and spicy flavors. The cilantro and lime added a fresh and zesty finish to the dish, tying all the flavors together beautifully.

As I savored each bite of the Tahu Taugé, I knew that I had to learn how to make this dish for myself. Maria was kind enough to share her recipe with me, and over the years, I have perfected my own version of Tahu Taugé. I have made it for my family and friends, who always rave about how delicious it is.

I am grateful to Maria for introducing me to the wonders of Indonesian cuisine and for teaching me how to make Tahu Taugé. This dish has become a favorite in my household, and I love sharing it with others. Every time I make Tahu Taugé, I think of Maria and the day I first saw her create this incredible dish. It fills me with a sense of wonder and gratitude for the culinary adventures that have enriched my life.