Tahu Campur (Tofu Mix)

Instructions

1. 1Cut the about 450 g firm tofu into about 2.5 cm cubes. Heat the 2 tablespoons of vegetable oil in an approximately 30 cm skillet over medium-high heat (400°F / 200°C). Add the about 2.5 cm tofu cubes and fry for 8-10 minutes, turning them frequently with tongs or a spatula, until golden brown and crispy on all sides; then, using a slotted spoon, carefully remove the fried tofu from the skillet, set it aside on a plate lined with paper towels to drain excess oil, and leave any remaining oil in the skillet.
2. 2Bring a large pot of water to a rolling boil over high heat. Add the about 225 g yellow noodles and cook for 3-5 minutes, or until tender but still firm to the bite; drain them immediately, rinse with cold water to prevent sticking, and set aside. While the noodles cook, bring a small pot of water to a boil over high heat, add the 2 cups of bean sprouts, blanch for 1 minute, then immediately drain them and set aside.
3. 3Finely chop the 5 medium shallots, 3 cloves garlic, and about 2.5 cm ginger. Place the chopped shallots, garlic, and ginger into a blender or food processor, add the about 57 g petis udang substitute (mushroom), and blend until a smooth paste forms. Transfer 1 tablespoon of the vegetable oil from the about 30 cm skillet (where the tofu was fried) into a large heavy-bottomed pot, heat this oil over medium heat (150°C), then add the blended shallot, garlic, ginger, and mushroom mixture to the pot and sauté for 2-3 minutes, stirring constantly, until the mixture is very fragrant and has started to caramelize, turning a deeper golden color.
4. 4Pour the 6 cups of beef broth into the large heavy-bottomed pot with the sautéed spice and mushroom mixture. Bring the broth to a gentle simmer over medium heat (82°C). Let it simmer uncovered for 15 minutes, allowing the flavors to fully meld.
5. 5Stir the 2 tablespoons of kecap manis into the simmering broth. Add the 1 teaspoon of salt and 1/4 teaspoon of pepper. Taste the broth carefully; if desired, add a small pinch more salt or pepper, stirring to combine, until the flavor is balanced.
6. 6Divide the cooked about 225 g yellow noodles, the blanched 2 cups of bean sprouts, and the fried about 450 g firm tofu evenly among 4 serving bowls. Carefully ladle the hot beef broth mixture over the ingredients in each bowl. Finely chop the 2 stalks of green onions and use them, along with the 2 tablespoons of fried shallots, to garnish each bowl. Serve immediately.

Substitutions

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