Tofu & Vege Stir Fry

4-6 persons

preparation 30 min

cooking 15 min

(Tumis Tahu Campur)

400 g firm tofu, patted dry

sunflower or vegetable oil

1 onion, finely diced

2 cloves garlic, minced

1 red chili pepper, finely sliced into rings

1 Indonesian bay leaf

1 chicken or vegetables stock cube

300 gr water spinache, very coursely chopped, rinsed, drained

200 g bean sprouts, cleaned, rinsed, drained

salt to taste

1/2 tsp sugar

Cube the tofu into 3 cm blocks. Heat oil in a saucepan and deep fry the tofu blocks golden brown. Drain on paper towels.
Pour a thin layer of oil in a wok and stir fry the onion, garlic, red chili and bay leaf until fragrant and the mixture begins to thicken slightly.
Crumble the stock cube into the mixture and add 200 ml hot tape water, and bring to the boil. Turn the heat lower and allow the mixture to simmer for 2 minutes, then add the tofu blocks and stir fry for 1 minute.
Lastly add the water spinache and bean sprouts, stir fry for 1-2 minutes and remove from the heat. Serve immediately.