Wah, doesn’t feel like it’s old, nih! What about your daily food menu? If you still want to eat delicious, sultan-flavored food, but your budget is tight in the old days, you can follow the following creative recipe from processed white tofu.
White tofu can be used as a mainstay food ingredient on old dates. Apart from its economical price, white tofu can be processed into delicious and special dishes. Below is a recipe, the chef presents 10 super economical processed white tofu creations for old dates.
1. Tauco Tofu
Material:
Tofu, cut into cubes – 200 grams
Shrimp, head removed – 100 grams
Beans, cut into 5 cm – 50 grams
Red chilies, sliced – 4 pieces
Green chilies, sliced – 4 pieces
Onion, chopped – 1 piece
Garlic, minced – 3 cloves
Shallots, chopped – 5 cloves
Ginger, crushed – 1 segment
Bay leaves – 2 pieces
Salt – 1/2 tsp
Granulated sugar – 1 tsp
Sweet soy sauce – 1 tbsp
Tauco – 2 tbsp
Water – 100 ml
Frying oil – enough
How to make:
- Fry the tofu until brown and cooked through. Lift and drain.
- Heat some oil. Saute the onions, white and red onions with ginger and bay leaves until fragrant and cooked.
- Add the shrimp and cook until the shrimp are cooked.
- Add the chickpeas and pour in the water. Stir well then cook until the beans are cooked and the water has reduced.
- Add tofu, red chilies, green chilies, salt, sugar, sweet soy sauce and tauco. Stir well then adjust the taste. Lift.
- Ready to be served.
Tips
There are 2 types of tauco to choose from, namely sweet and salty. If you choose sweet tauco, you can omit the use of sugar in the recipe.
2. Yellow Gravy Tofu Vegetables
Material:
White tofu – 300 grams
Bay leaf – 1 sheet
Lemongrass – 1 stalk
Ground pepper – 1/2 tsp
Coconut milk, medium thickness – 600 ml
Salt to taste
Granulated sugar – 1/2 tsp
Broth powder – 1/2 tsp
Frying oil – enough
Ground spices:
Shallots – 6 pieces
Garlic – 3 cloves
Turmeric, roasted – 2 cm
Coriander – 1/2 tsp
Cumin – 1/4 tsp
Candlenuts – 2 items
How to make:
- Cut the tofu into pieces according to taste, then fry until crusty, drain.
- Heat 3 tablespoons oil, saute ground spices until fragrant. Add bay leaves and lemongrass, saute until the spices are cooked and fragrant.
- Add coconut milk, season with salt, sugar, ground pepper and stock powder. Cook while stirring until it boils.
- Add the fried tofu, cook until the spices are absorbed, while stirring gently so that the coconut milk doesn’t break.
- Correct the taste, lift it if it’s right. Serve with a sprinkling of fried onions.
Tips
Choose white tofu that is firm and not soft, so that it doesn’t fall apart easily when processed.
3. Tofu Chili Salt
Material:
White tofu, cut into small squares – 6 pieces
Garlic – 10 cloves
Cayenne pepper – 10 pieces
Onions – 2 stalks
Salt – 1 tsp
Broth powder – 1 tsp
Cornstarch – 4 tbsp
Wheat flour – 4 tbsp
Oil – enough
How to make:
- Slice the tofu into small squares.
- Finely chop the garlic, chilli and spring onion. Set aside first.
- Prepare a tightly closed container, add cornstarch, all-purpose seasoning flour and tofu that has been cut. Close tightly then shake so that the tofu is coated in flour.
- Heat enough oil, fry the tofu until golden brown, remove and set aside.
- Heat a little oil, saute the garlic until fragrant, add the chili salt and stock powder then fry briefly.
- Add the fried tofu, stir until the tofu is evenly mixed with the spices. Add sliced spring onions, cook briefly until wilted.
- Salted chili tofu is ready to be served.
Tips
The dosage for each type of flour can be adjusted to taste.
4. Tofu Rambutan
Material:
White tofu, puree – 200 grams
Chicken fillet, chopped – 100 grams
Quail eggs, boiled and peeled – 20 pieces
Chicken egg – 1 item
Garlic, crushed – 3 cloves
Wheat flour – 2 tbsp
Spring onions, thinly sliced – 1 stem
Salt – 1 tsp
Sugar – 1/2 tsp
Pepper – 1/2 tsp
Dry noodles, roughly crushed – 200 grams
Frying oil – enough
How to make:
- In a bowl, mix tofu, chopped chicken, chicken eggs, garlic, flour, green onions, salt, sugar and pepper. Stir well.
- Take 1 tablespoon of the mixture then flatten it in the palm of your hand. Place 1 quail egg in the middle of the mixture. Cover and roll the dough into a ball shape. Do this until the dough runs out.
- Roll the balls in the dry noodle mixture until they are completely coated.
- Heat lots of oil. Fry the tofu balls in hot oil over low-medium heat. Cook until brownish yellow. Lift and drain.
- Ready to be served.
Tips
- Chicken meat can be replaced or combined with shrimp meat.
- Press the noodles onto the tofu ball so that the noodles stick perfectly.
5. Teriyaki Tofu
Material:
Large white tofu, cut into 2×2 cubes then fried until skinned – 3 pieces
Ear mushrooms, soak in warm water until soft then cut into pieces – 100 grams
Onion, sliced in half rings – 1 piece
Red bell pepper, cut into cubes – 1/4 fruit
Green peppers, cut into squares – 1/4 pieces
Garlic, crushed – 5 cloves
Teriyaki sauce – 7 tbsp
Soy sauce – 1 tbsp
Ground pepper – 1 tsp
Water – 100 ml
Oil, for frying – to taste
How to make:
- Heat the oil. Saute the onion until slightly wilted.
- Add garlic. Continue sauteing until fragrant and cooked.
- Add red peppers, green peppers, wood ear mushrooms and fried tofu. Stir well.
- Add teriyaki sauce, soy sauce and ground pepper. Stir well.
- Pour in water. Stir and cook until the sauce is absorbed and reduced. Correct the taste. Lift.
- Ready to be served.
Tips
Teriyaki sauce and soy sauce already provide a salty taste, so there is no need to add salt.
6. Cassava Leaf Tofu Roll
Material:
Cassava leaves, pick the leaves – 1 bunch
White tofu, crushed – 200 grams
Eggs, beaten – 1 egg
Leeks, puree – 1 stem
Garlic, crushed – 2 cloves
Coriander, ground – 1/2 tsp
Ground pepper – 1/2 tsp
Granulated sugar – 1/2 tsp
Salt – 1/2 tsp
Chicken stock powder – 1/2 tsp
Aluminum foil, for wrapping – as needed
Oil, for frying – to taste
Dye:
Eggs, beaten – 2 eggs
How to make:
- Boil water in a pan and add a little salt. Boil cassava leaves until cooked and tender. Lift and drain. Squeeze the cassava leaves until dry. Set aside.
- In a container, mix the know with garlic, coriander, pepper, sugar, salt, leeks, and eggs. Stir well.
- Prepare a sheet of aluminum foil. Place the tofu on top and spread it out until it reaches the width of the aluminum. Place the cassava leaves on top of the tofu and spread evenly.
- Roll the roulade slowly (like rolling sushi) while compacting it. Wrap with aluminum foil. Twist or close at both ends.
- Steam the roulade rolls for 20 minutes until cooked. Lift and remove the roulade roll. Leave it to cool.
- Unwrap the foil from the roulade and cut it into pieces.
- Heat plenty of oil in a frying pan. Prepare the dipping ingredients, namely beaten eggs.
- Dip each piece of roulade in egg then fry until browned. Lift and drain.
Tips
- Choose white tofu that is new and fresh so that it tastes delicious.
- After steaming, let the roulade cool completely, then cut it so it doesn’t fall apart.
7. Bakwan Tofu
Material:
White tofu, crushed – 250 grams
Carrots, sliced – 2 pieces
Cabbage, sliced – 1/4 piece
Spring onions, sliced – 2 stalks
Flour – 2 tbsp
Egg – 1 item
Salt – 1 tsp
Sugar – 1/2 tsp
Ground pepper – 1 tsp
Broth powder – 1 tsp
Ground spices:
Shallots – 3 cloves
Garlic – 2 cloves
How to make:
- In a bowl, mix the crushed tofu, ground spices, flour and eggs. Stir well.
- Season with salt, sugar, pepper and stock powder. Stir well.
- Add the sliced vegetables: carrots, cabbage and spring onions. Stir well.
- In a frying pan, heat a lot of oil. Take 1 tablespoon of the mixture then fry in hot oil until cooked and golden yellow. Do this until the dough runs out. Lift and drain.
- Ready to be served.
Tips
If you want beautiful and uniform round shaped bakwan, you can mold it and fry it at the same time using a non-stick vegetable spoon. Dip in hot oil until the bakwan separates from the vegetable spoon and continue frying until cooked.
8. Stir-Fried Egg Tofu
Material:
White tofu, diced – 5 pieces
Eggs, beaten – 2 eggs
Garlic, finely chopped – 2 cloves
Shallots, thinly sliced – 3 pieces
Curly red chili, cut diagonally – 3 pieces
Ginger, bruised – 2 cm
Onions, coarsely chopped – 1 stick
Salt – 1/2 tsp
Granulated sugar – 1/2 tsp
Ground pepper – 1/4 tsp
Soy sauce – 1 tsp
Cooking oil – 3 tbsp
Water – 50 ml
How to make:
- Heat cooking oil, saute the shallots and garlic until fragrant. Add ginger and red chilies, stir until wilted then set aside on the edge of the pan.
- Add the eggs, stir until scrambled, stir again with the sautéed chili onions.
- Add the white tofu, stir gently so it doesn’t crumble. Add a little water, season with salt, sugar, pepper and soy sauce. Stir until smooth and cook until boiling, adjust the taste.
- Add the spring onions just before the heat is turned off, stir briefly. Turn off the heat then lift and serve.
Tips
Cook the scrambled eggs until they are completely cooked so that the food doesn’t taste fishy.
9. Tofu Balls
Material:
White tofu – 300 grams
Eggs, beaten – 1 egg
All purpose seasoned flour – 2 tbsp
Ground pepper – 1/4 tsp
Curry powder (optional) – 1/2 tsp
Spring onions, sliced – 2 stems
Garlic, powder – 1 tsp
Chicken stock / mushroom stock powder – 1 tsp
Salt – 1/2 tsp
Cooking oil – 500 ml
Dry Dip:
All purpose seasoned flour – 4 tbsp
How to make:
- Mash the tofu then squeeze out the water.
- In a bowl, add tofu, eggs, flour, curry powder, spring onions, garlic, chicken stock and salt to taste. Stir together with a spoon.
- Take enough dough or weigh 25 grams and round it. Roll tofu balls dipped in dry flour. Do it with the same measure until the dough is finished.
- Heat plenty of cooking oil, fry the round tofu until it is firm and golden. Lift and drain.
- Tofu balls are ready to be served with chili or chili sauce.
Tips
- Don’t squeeze the tofu too dry so you can still feel the taste of the tofu.
- Squeeze the tofu using a cloth press.
- Fry the tofu in a deep fryer so that the fried color is more even and
- Good.
- When frying, don’t turn the tofu back and forth while it’s still white.
- Turn over when the bottom has changed color.
10. Steamed Tofu
Material:
White tofu – 350 grams
Eggs – 2 pieces
Carrots, cut into small cubes – 50 grams
Spring onions, thinly sliced – 1 stem
Salt – 1/2 tsp
Ground pepper – 1/4 tsp
Ground spices:
Garlic – 2 cloves
Shallots – 5 pieces
How to make:
- In a bowl, mash the white tofu with a fork until smooth.
- Add ground spices, salt and ground pepper. Stir the mixture until smooth.
- Add eggs, carrots and spring onions. Stir well.
- Put the tofu mixture into molds that have been previously greased with oil.
- Steam the tofu for 30 minutes until cooked. Lift.
- Ready to be served.
Tips
You can add 75 grams of ground chicken/beef/fish according to taste, to make it tastier and richer in nutrition.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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