Tahu Campur (Tofu Mix)

Ingredients

• 1 block Firm Tofu
• 4 cups Lontong (Rice Cakes)
• 2 cups Bean Sprouts
• 2 cups Kangkong (Water Spinach)
• 4 cups Yellow Noodles
• 2 tablespoons Petis Udang Substitute
• 3 cloves Garlic
• 4 medium Shallots
• 2 small Green Chilies
• 1 tablespoon Tamarind Paste
• 2 tablespoons Soy Sauce
• 6 cups Water

Instructions

1. 1Place the 1 block of Firm Tofu in a 10-inch skillet with enough neutral oil to coat the bottom. Heat the skillet over medium-high heat until the oil shimmers, about 350°F (175°C). Fry the 1 block of Firm Tofu for 5-7 minutes per side, until it is golden brown and firm to the touch. Remove the tofu from the skillet and place it on a plate lined with paper towels to drain. Once cool enough to handle, cut the 1 block of Firm Tofu into 1-inch cubes.
2. 2Bring a medium pot of water to a rolling boil. Add the 2 cups of Bean Sprouts to the boiling water and blanch for 30 seconds until they are slightly tender but still crisp. Immediately remove the 2 cups of Bean Sprouts with a slotted spoon and place them in a bowl of ice water to stop the cooking. Drain well and set aside. Repeat this process with the 2 cups of Kangkong (Water Spinach), blanching for 1 minute until wilted, then draining and setting aside.
3. 3In a blender, combine the 2 tablespoons of Petis Udang Substitute, 3 cloves of Garlic, 4 medium Shallots, 2 small Green Chilies, 1 tablespoon Tamarind Paste, 2 tablespoons Soy Sauce, and 6 cups Water. Blend on high speed until the mixture is smooth and well combined.
4. 4Pour the blended broth mixture into a large heavy-bottomed pot. Bring the broth to a simmer over medium heat, about 180°F (82°C). Let the broth simmer gently for 15 minutes, stirring occasionally, to allow the flavors to deepen and meld. The broth should be fragrant and slightly thickened.
5. 5To assemble the Tahu Campur, divide the 4 cups of Lontong (Rice Cakes) among four serving bowls. Add a portion of the fried tofu cubes, the blanched 2 cups of Bean Sprouts, the blanched 2 cups of Kangkong, and the 4 cups of Yellow Noodles to each bowl.
6. 6Carefully ladle the hot broth from the large pot over the ingredients in each bowl, ensuring everything is submerged. Serve immediately while hot.

Substitutions

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