Tahu Jamur - fried tofu with mushrooms

Ingredients

• 250 gtofu
• 100 gmushrooms
• 75 gminced beef
• 1 tspWorcestershire sauce
• 1 tbspsweet soy sauce (kecap manis)
• 4 clovesgarlic
• 1 cmfresh ginger
• 2 tbsptomato ketchup
• 1 tbspchilli sauce
• 1/2 tspsalt
• 1/2 tsppepper
• 200 mlbeef stock
• 1 tsp cornflour + 1 tbsp watercornflour and water
• 1spring onion
• 1 tspsesame oil
• 2 tbspoil

Instructions

1. 1

   Prepare ingredients

   Finely chop the garlic and ginger, cut the mushrooms into pieces and cube the tofu. Finely slice the spring onion.

2. 2

   Marinate beef

   Mix the minced beef with the Worcestershire sauce and sweet soy sauce, then leave it to marinate for 30 minutes.

3. 3

   Fry aromatics

   Heat the oil in a pan. Add the garlic and ginger and fry for 1 minute.

4. 4

   Cook beef

   Add the marinated beef and fry, breaking it apart so it cooks loose.

5. 5

   Add tofu mushrooms

   Add the tofu and mushrooms, then mix them through the beef.

6. 6

   Season mixture

   Stir in the tomato ketchup, chilli sauce, pepper and salt.

7. 7

   Simmer sauce

   Pour in the beef stock and bring it to the boil.

8. 8

   Thicken sauce

   Stir in the cornflour mixture and cook until the sauce thickens.

9. 9

   Finish and serve

   Stir in the spring onion and sesame oil, then serve.

What is tahu jamur?

Tahu means tofu and jamur means mushrooms in Indonesian, so the name describes the dish's two main ingredients. Tofu dishes are common across Indonesian cooking, where local seasonings and sauces bring plenty of savoury character.

This version combines tofu and mushrooms with minced beef, sweet soy, chilli sauce and stock. The cornflour-thickened sauce clings to the ingredients, making it particularly good over rice.

Nutrition and macros by portion

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

The main carbohydrate sources are the sweet soy sauce, ketchup and chilli sauce, while the oil and sesame oil contribute most of the fat. Beef and tofu provide protein, with the exact amounts depending on the products used. Serve with vegetables alongside rice to make a more balanced plate.

The sauce's balance

Sweet soy: kecap manis gives the beef its rounded sweetness and dark, savoury depth. Worcestershire sauce adds a sharper, tangy note to the marinade.

Tomato and chilli: ketchup brings sweetness and body, while chilli sauce adds heat. The listed amounts give you a starting point; the finished flavour will depend on the sauces you use.

Prepare the tofu and mushrooms

Tofu: cut it into even cubes so they warm through at a similar pace. Handle the cubes gently when mixing to help them keep their shape.

Mushrooms: cut them into pieces rather than chopping them too finely. Their texture remains more noticeable in the finished sauce.

Build flavour in the pan

Aromatics: fry the garlic and ginger for 1 minute, stirring so they release their fragrance without catching. Add the beef next and break it up as it cooks.

Beef: marinating it for 30 minutes gives the sweet soy and Worcestershire sauce time to coat the mince. Scrape the marinade into the pan along with the beef.

Get the sauce texture right

Cornflour: mix it with the tablespoon of water before adding it, so it disperses smoothly rather than forming lumps. Stir as it goes into the hot stock.

Doneness: the sauce is ready when it thickens enough to coat the tofu and mushrooms. If it becomes thicker than you like, loosen it with a little stock or water.

Serve it as a meal

Rice: serve the tofu, mushrooms and beef over steamed rice to catch the sauce. Plain rice lets the sweet, savoury and spicy flavours stand out.

Fresh finish: add the spring onion and sesame oil at the end, as directed. The spring onion brings a crisp contrast, while sesame oil lends a nutty aroma.

Recipe notes & tips

• Cut the tofu into similarly sized cubes so the pieces heat evenly.
• Stir the garlic and ginger as they fry to keep them from catching on the pan.
• Break the mince into small pieces for a more even mix with the tofu and mushrooms.
• Dissolve the cornflour fully in the water before stirring it into the stock.
• Taste the sauce before serving and adjust the seasoning to suit your sauces.
• Add the sesame oil at the end to preserve its fragrance.

Variations

• Use firm tofu: it is easier to handle when stirring through the sauce.
• Change the mushrooms: use another variety, cut into similar-sized pieces.
• Adjust the heat: add less chilli sauce for a milder result.
• Make it vegetarian: replace the minced beef and beef stock with suitable meat-free alternatives.
• Add extra vegetables: stir in sliced vegetables alongside the mushrooms.

Common mistakes to avoid

• Skipping the marinade: leave the beef with both sauces for the full 30 minutes.
• Burning the aromatics: keep them moving and fry for only 1 minute.
• Breaking the tofu: fold it through gently rather than stirring vigorously.
• Adding dry cornflour: blend it with the water first to help prevent lumps.
• Over-thickening the sauce: add the cornflour mixture gradually and stop when the sauce coats the ingredients.

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 or stock if the sauce has thickened in storage.

Frequently asked questions