A Tofu Dish Idea For Lunch

A protein-rich dish for tofu lovers.

I often rely on tofu as a cheap and delicious source of protein. Because tofu is also plain in taste, it is easier to combine with other ingredients.

You must have also often seen me cooking tofu. Tofu is a local ingredient here and is relatively cheap. This really helps people to still be able to meet protein sources while saving household expenses.

So on this occasion, I will share a menu idea from tofu ingredients that is very easy to cook. Even if you are not an expert in cooking, this menu is very easy to make because it is classified as a daily intake dish.

We only need to put the main ingredients together in a cooking pan. Of course, this saves a lot of time. Usually, when I have put the ingredients together in the pan, I will leave them while cleaning the house. Don't forget to set the time on your cellphone. So that I don't forget the right time to lift the dish when it is cooked.

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In this lunch idea, I also used my favorite vegetables. I had a supply of broccoli, also baby corn.

Look at this big broccoli! It weighs about 500 grams. But that's okay. Indeed, my refrigerator was broken, so I didn't store vegetables longer. That's why I cooked all the broccoli.

My husband and I really like vegetables, so we were able to finish this menu without any waste. It's just that, we also eat this dish for dinner. So, you can also use this dish as a dinner menu. You just need to replace the carbohydrates with the ingredients you usually serve at home.

For baby corn, you can also replace it with other vegetables. I like baby corn because their texture is very crunchy, and it also has a slightly sweet taste to balance the overall taste.

As a seasoning, here I use chili sauce. Of course, you can replace the chili sauce with tomato sauce.

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THE INGREDIENTS

• 100-200 grams of tofu
• 200-500 grams of broccoli
• 100 grams of baby corn
• 2 tomatoes

• 3 cloves of garlic, sliced
• 5 small cloves of shallots, sliced
• 3 tablespoons of chili sauces or tomato sauces
• 1/2 teaspoon of salt
• 1/4 teaspoon of sugar
• 1/2 teaspoon of ground coriander
• 1 tablespoon of cornstarch with 2 tablespoons of water, mixed
• 2 cups of water

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COOKING INSTRUCTIONS

STEP 1

Prepare all ingredients. Cut the tofu into small cubes but not too small because it can make the tofu crumble.

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Also cut the broccoli and baby corn. For the baby corn, I cut them diagonally.

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STEP 2

In a cooking pot, heat a little oil. Saute the sliced ​​garlic and sliced ​​shallots.

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STEP 3

After the sliced ​​onions become fragrant, then add the chili sauce or tomato sauce. Stir well.

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STEP 4

Add all the vegetables to the cooking spices, also add the tofu. Also, salt, sugar, and ground coriander. Stir well for a while.

Then add water. Cover the pan so that they cook more easily. Then cook for 5-7 minutes, adjusted to the level of doneness of the vegetables. Adjust the texture of the vegetables to your liking.

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STEP 5

Before removing, add cornstarch solution to thicken the gravy, or skip this step if you don't want a thick gravy texture.

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THE RESULTS

I like the combination of all of this. Overall, the texture of the vegetables is still crunchy, while the tofu is soft.

The gravy doesn't look red, but it does taste a bit spicy. It's good enough to be served with rice or with potatoes and even baked sweet potatoes.

Hopefully you can find tofu and try this menu idea inspiration this time. See you at my next kitchen stories.

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Best Regards,

Anggrek Lestari

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