Tumis Tahu Petai - fried tofu with peteh beans

Ingredients

• 1 blocktofu
• 2salam leaves
• ½ tspshrimp paste (trasi)
• 10petai beans
• 1tomato
• 2 tbspkecap manis
• ½ tspsalt
• 300 mlwater
• 5red chillies
• 4shallots
• 4 clovesgarlic
• 2 cmgalangal

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu into cubes and finely chop the tomato. Slice the petai beans or cut them in half.

2. 2

   Make the spice paste

   Pound or grind the chillies, shallots, garlic and galangal into a fine paste.

3. 3

   Fry the paste

   Heat oil in a pan. Add the spice paste, salam leaves and shrimp paste, then fry for 3 minutes.

4. 4

   Add petai and tomato

   Add the petai beans and tomato, then mix well.

5. 5

   Add tofu and seasoning

   Add the tofu, kecap manis and salt. Mix well and cook for 2 minutes.

6. 6

   Simmer until done

   Pour in the water and cook gently until the dish is done.

What is tumis tahu petai?

Tumis means a stir-fried dish, while tahu is tofu and petai refers to the distinctive green beans also known as stink beans. The combination belongs to Indonesian home cooking, where aromatics, chilli and fermented seasonings build a savoury sauce.

Here, sweet kecap manis balances the shrimp paste and chillies, while tomato adds freshness. Tofu makes the dish substantial and soaks up the flavours as it simmers.

Nutrition and macros by portion

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

Tofu supplies most of the protein, while kecap manis and the other seasonings contribute some carbohydrate; the recipe gives no added oil quantity, so the fat content cannot be reliably described from the ingredient list. Serve with a sensible portion of rice and add vegetables on the side to round out the plate.

The aromatics that shape the flavour

Spice paste: Grinding the chillies, shallots, garlic and galangal together helps them cook evenly and spread through the sauce. Aim for a fine paste rather than large, separate pieces.

Salam and shrimp paste: Salam leaves lend a gentle herbal aroma, and a small amount of shrimp paste brings a deep savoury note. Fry them with the paste to release their fragrance.

Getting the tofu ready

Even cubes: Cut the tofu into similar-sized pieces so they warm through at roughly the same rate. Handle them gently when mixing to help keep the cubes intact.

Petai pieces: Slice the beans or halve them, as the recipe suggests. Smaller pieces distribute their strong, distinctive flavour more evenly through the dish.

Building the sauce

Frying stage: Give the spice paste the full 3 minutes in the pan with the salam leaves and shrimp paste. Stir so it cooks evenly and does not catch.

Gentle simmer: Once the water is added, cook slowly until done. The sauce should come together around the tofu; the recipe does not specify a final cooking time, so use the sauce and tofu as your cues.

Sweet, savoury and spicy balance

Kecap manis is a thick, sweet Indonesian soy sauce, so it brings both seasoning and sweetness. Red chillies add heat, while tomato gives the mixture a fresher edge.

The petai beans have a bold aroma that is part of the dish’s character. If you are new to them, try a small taste before serving and adjust the balance at the table with rice.

What to serve alongside

Rice is a natural partner: it catches the sauce and softens the contrast between sweet, spicy and savoury flavours. Serve the tofu and petai over steamed rice or alongside it.

For a fuller meal, add a simply cooked vegetable side. Keep its seasoning restrained so it complements rather than competes with the aromatic stir-fry.

Recipe notes & tips

• Grind the spice ingredients finely so they blend smoothly into the sauce.
• Fry the paste for the stated 3 minutes, stirring to prevent it catching.
• Cut the tofu into even cubes for more consistent warming.
• Add the water gradually if you want to keep a closer eye on the sauce consistency.
• Serve soon after cooking while the tofu is warm and the sauce is still loose.

Variations

• Milder heat: Use fewer red chillies in the spice paste.
• More tomato: Add another chopped tomato for a fresher, softer sauce.
• Extra greens: Serve with cooked greens on the side rather than changing the stir-fry.
• Firmer tofu: Use firm tofu so the cubes are easier to keep intact while mixing.
• Rice accompaniment: Serve with steamed rice to soak up the kecap manis sauce.

Common mistakes to avoid

• Coarse spice paste: Grind the aromatics finely so they cook evenly and flavour the sauce.
• Paste catching: Stir it regularly during its 3-minute fry and lower the heat if needed.
• Broken tofu: Fold the cubes through gently instead of stirring vigorously.
• Uneven petai pieces: Slice or halve the beans consistently so they warm through together.
• Over-reducing the sauce: Simmer gently and stop when the tofu is cooked and the sauce has come together.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions