Vegan Tahu Campur (Tofu and Vegetable Soup)

Ingredients

• 6 cups Vegetable Broth
• 1 block Firm Tofu
• 2 medium Potatoes
• 1 cup Bean Sprouts
• 1 bunch Water Spinach (Kangkong)
• 2 tablespoons Petis Udang (Vegan Shrimp Paste)
• 2 tablespoons Black Bean Paste
• 3 cloves Garlic
• 1 inch Ginger
• 2 stalks Green Onions
• 2 tablespoons Soy Sauce
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Crispy Fried Shallots

Instructions

1. 1Press the 1 block of firm tofu to remove excess water. Cut the pressed tofu into 1-inch cubes. Heat a 12-inch skillet over medium-high heat (400°F / 200°C). Add the tofu cubes and fry for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crisp. Remove the tofu from the skillet and set aside on a plate.
2. 2Peel the 2 medium potatoes. Cut them into 1-inch cubes. Place the potato cubes in a medium pot and cover with water. Bring to a boil over high heat (212°F / 100°C) and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set aside.
3. 3Bring a small pot of water to a boil over high heat (212°F / 100°C). Add the 1 cup of bean sprouts and blanch for 30 seconds until just wilted. Remove the bean sprouts with a slotted spoon and set aside. In the same boiling water, add the 1 bunch of water spinach and blanch for 1 minute until just wilted. Remove the water spinach with a slotted spoon and set aside.
4. 4Finely mince the 3 cloves of garlic and grate the 1 inch of ginger. Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the minced garlic and grated ginger and sauté for 1 minute until fragrant, stirring constantly.
5. 5Pour the 6 cups of vegetable broth into the pot with the garlic and ginger. Add the 2 tablespoons of vegan shrimp paste, 2 tablespoons of black bean paste, 2 tablespoons of soy sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir well to combine. Bring the broth to a simmer over medium heat (180°F / 82°C) and cook for 5 minutes, allowing the flavors to meld.
6. 6To assemble the soup, divide the fried tofu cubes, cooked potato cubes, blanched bean sprouts, and blanched water spinach among 4 serving bowls. Ensure an even distribution in each bowl.
7. 7Chop the 2 stalks of green onions. Ladle the hot simmering broth over the ingredients in each bowl. Garnish each bowl with the chopped green onions and 2 tablespoons of crispy fried shallots. Serve immediately while hot.

Substitutions

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