Cah Sayur - fried meat with vegetables and tofu

Ingredients

• 250 gbacon rashers or pork belly
• 200 mlchicken stock (see recipe)
• 1block of tofu
• 1leek
• 100 gmushrooms
• 1bell pepper
• 200 gbean sprouts
• 2shallots
• 3 clovesgarlic
• to tasteoil
• to tastecoriander leaves

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu and meat into cubes. Thinly slice the garlic, shallots and mushrooms, and cut the leek and bell pepper into thin strips.

2. 2

   Fry the tofu

   Heat oil in a pan and fry the tofu.

3. 3

   Brown the meat

   Heat 2 tbsp oil in a pan. Add the meat, shallots and garlic and fry until browned.

4. 4

   Cook the vegetables

   Add the chicken stock and the remaining ingredients. Cook until done.

5. 5

   Add the garnish

   Sprinkle with coriander leaves before serving.

What is cah sayur?

Cah sayur is an Indonesian-style dish of vegetables cooked quickly in a pan, often with meat or tofu. This version combines pork, tofu, mushrooms, bean sprouts and other vegetables in chicken stock.

The mix of browned meat, soft tofu and lightly cooked vegetables gives each serving a range of textures. The stock brings the ingredients together without needing a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The pork and oil contribute most of the fat, while the tofu and pork provide protein; the vegetables and stock add relatively little carbohydrate. Serve it with rice if you want a more substantial plate, or add extra vegetables alongside for a lighter balance.

The ingredients that shape the dish

Pork: Bacon rashers or pork belly add savoury richness. Cut the meat into similar-sized cubes so it browns evenly.

Tofu: Cubing and frying it separately gives it a firmer outside before it joins the vegetables.

Vegetables: Leek, pepper, mushrooms and bean sprouts provide a mix of sweetness and fresh, tender texture.

Getting the tofu right

Fry the tofu in a hot pan with oil, turning the cubes as needed so they colour on more than one side. Handle them gently to help keep the cubes intact.

The recipe does not specify a frying time, so use the surface as your cue: take the tofu out when it has developed some golden colour.

Brown the meat first

Meat and aromatics: Fry the pork with the shallots and garlic until the meat is browned. This is the main browning stage of the recipe.

Avoid packing the pan too tightly; if the ingredients release liquid and steam rather than brown, cook them in batches.

Cook to a tender finish

Stock: Add the chicken stock after browning, then cook the remaining ingredients in it. The method gives no precise simmering time, so check the meat and vegetables as they cook.

Bean sprouts: Add them with the other remaining ingredients as directed, and stop cooking when they are done to your liking.

Slice for even cooking

Thin strips: Cut the leek and pepper into thin strips so they cook alongside the other vegetables.

Thin slices: Slice the mushrooms, garlic and shallots thinly, and keep the pork cubes reasonably even in size for consistent browning.

Serving the stir-fry

Serve the cah sayur hot, with coriander leaves scattered over the top. Rice makes a simple accompaniment and can help turn the dish into a more filling meal.

For extra freshness, offer more coriander at the table. Keep any side dish plain so the savoury stock and browned ingredients remain the focus.

Recipe notes & tips

• Cut the tofu and pork into similar-sized cubes for more even cooking.
• Slice the vegetables before heating the pan so they are ready to add.
• Fry the tofu separately as directed to help it hold its shape.
• Let the pork brown before adding the stock.
• Taste a piece of meat and the vegetables to check doneness, as no cooking time is specified.
• Scatter the coriander over the dish just before serving.

Variations

• Use firm tofu: it is easier to cube and fry without breaking.
• Add chilli: include sliced chilli with the garlic and shallots for heat.
• Swap the mushrooms: use another variety of mushroom, sliced thinly.
• Make it pork-free: replace the pork with extra tofu.
• Serve with rice: add steamed rice on the side for a more filling meal.

Common mistakes to avoid

• Crowding the pan: the meat may steam instead of brown; cook it in batches if needed.
• Roughly handling the tofu: the cubes can break apart; turn them gently.
• Uneven cuts: pieces cook at different rates; aim for similar-sized cubes and thin, even slices.
• Adding stock too early: the meat will not brown as well; fry it with the shallots and garlic first.
• Cooking without checking: the recipe gives no set cooking time; check the meat and vegetables as they cook.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a pan or microwave, adding a little water or stock if the mixture seems dry.

Frequently asked questions