Peranakan Tahu Campur

Ingredients

In the original Indonesian Tahu Campur, the dish typically features a lighter and spicier gravy, with influences from Indonesian spices such as turmeric and galangal. However, in the Peranakan adaptation, the gravy is enriched with coconut milk and tamarind, giving it a creamier and tangier profile. Additionally, the Peranakan version incorporates more vegetables and prawns, adding a delightful crunch and sweetness to the dish. We alse have the original recipe for Tahu campur, so you can check it out.

• 400g (14 oz) firm tofu, cut into cubes 400g (14 oz) firm tofu, cut into cubes
• 200g (7 oz) prawns, peeled and deveined 200g (7 oz) prawns, peeled and deveined
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 cup green beans, cut into 2-inch pieces 1 cup green beans, cut into 2-inch pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 red chili, sliced 1 red chili, sliced
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
2. 2.
   In the same pan, add the minced garlic, chopped onion, and sliced red chili. Sauté until fragrant.
3. 3.
   Add the shrimp paste to the pan and stir-fry for a minute.
4. 4.
   Pour in the coconut milk, tamarind paste, soy sauce, and palm sugar. Stir well to combine.
5. 5.
   Add the prawns, bean sprouts, cabbage, and green beans to the pan. Cook for 3-4 minutes until the vegetables are tender and the prawns are cooked through.
6. 6.
   Return the fried tofu to the pan and gently toss to coat it with the gravy. Cook for an additional 2 minutes.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Peranakan Tahu Campur hot with steamed rice.

Treat your ingredients with care...

• Tofu — To achieve a crispy texture, make sure to drain the tofu well and pat it dry before frying.
• Shrimp paste — If you prefer a milder flavor, you can reduce the amount of shrimp paste or omit it altogether.

Tips & Tricks

• For a vegetarian version, you can substitute the prawns with tofu or tempeh.
• Adjust the spiciness by adding more or less chili according to your preference.
• Serve the Peranakan Tahu Campur with a side of sambal belacan for an extra kick of flavor.
• To save time, you can use pre-cut vegetables or a mixed stir-fry vegetable pack.
• Garnish the dish with fresh cilantro or sliced spring onions for added freshness.

Serving advice

Serve the Peranakan Tahu Campur as a main dish with steamed rice. Accompany it with a side of sambal belacan and a refreshing cucumber salad.

Presentation advice

Arrange the tofu, prawns, and vegetables on a platter, and pour the flavorful gravy over them. Garnish with fresh herbs and chili slices for an appealing presentation.