Spicy Sour Tofu With Veggies

Another menu from tofu as the basic ingredient that I combine with some vegetables. I hope you never get bored of seeing the variety of tofu menus on my blog.

It's the same as you see basic ingredients made from chicken or meat. Because I use Tofu as a plant-based protein. Also of course tempeh. Incidentally this time I will also combine tempeh in this recipe.

Like some comments that I read. You will certainly be curious about tempeh. Tempeh is made from fermented soybeans and is usually formed into a square or rectangular shape that is packed using leaves or plastic.

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Today I just harvested a few baby beans that are still in my garden. Then I looked in the refrigerator I also have cauliflower. So, let me just start this simple recipe. But forgive me, there are chilies in this recipe.

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THE INGREDIENTS

• 200 grams of white tofu
• 200 grams of tempeh
• 100 grams of cauliflowers
• 100 grams of green beans
• 20 grams of fresh tamarind, with 200 ml of water
• chili
• 5 cloves of shallots
• 5 cloves of garlic
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1000 ml of water

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COOKING INSTRUCTIONS

I cut the white tofu into pieces, like cubes. Also, I cut the tempeh into the same pieces. As for the cauliflowers, I just cut them into random shapes with my hands, not with a knife. Then, for the green beans, I cut them into small pieces that are not too long.

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After preparing the tofu, tempeh and all veggies, I moved on to preparing the seasoning. I took my traditional wooden pestle. Then I ground the chili, garlic and shallots. It doesn't matter at all if you use a blender.

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Next, I prepared the tamarind water. I removed the coarse fibers on the ripe tamarind, then I put them in a bowl, and poured boiling water over the tamarind seeds.

Wait for about 5-10 minutes until the tamarind flesh dissolves in the boiling water.

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Prepare the water. Boil the water, then add the ground spices. Cook for about 2 minutes.

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After that I put in all the vegetables, also with tofu and tempeh. Quite practical, right, like the one pot method.

Cook everything with a closed pan so that they cook quickly and save gas. Cook for 5 minutes.

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After 5 minutes, I turned off the heat. Then, I added tamarind water, also with salt and sugar. Just it. I stirred them well. And, they are ready to be served!

Note: If the soup water tastes too sour, you can add brown sugar.

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After I finished cooking, I wanted to have lunch in front of my garden. So, I brought my cooking results to the front of my garden.

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I ate this spicy sour dish with rice to make me feel full and for a perfect lunch. Do you want to try this too? :)

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Best Regards,
Anggrek Lestari

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