Indonesian Tofu Stew Recipe

By | June 10, 2018

indonesian tofu stew

indonesian tofu stew

 

1 piece of small cut carrots
1 piece of white tofu cutting box

chicken broth (250 mL)

1 cup light coconut milk (250 mL)

1 tsp ground cumin (5 mL)
1 tsp ground coriander (5 mL)
ΒΌ tsp ground cloves (1 mL)
250 grams Chicken meat boiled with water (for later broth)
1/2 cloves of onions sliced small

2 cups green beans, cut in (5 cm) pieces (500 mL)

3 cloves of thinly sliced garlic
to taste the soy sauce
Fried onion for sprinkling
1 celery stick (optional)
to taste salt pepper

    1. Put the tofu into the bowl, then season the tofu with lime juice and a little ginger oil. Stir well. Do this about 30 minutes or get to overnight in the refrigerator.
      After that input tofu In a large pot, cover the pan is not needed add one tablespoon of cooking oil. And add onion and fry tofu until soft and slightly browned. Add the garlic, and cumin, coriander cloves, stir for 2 minutes.
      For the pan, prepare the broth and coconut milk. Boil, open, until slightly thickened.
      Add all vegetables to the pan and cook for about 10 minutes or until the vegetables are tender. Put tofu soaked and cook 5 minutes again. Decorate with cilantro. Serve with rice or bread, if desired.

     

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