Taukwa dan Tauge - tofu with beansprouts

Ingredients

• 2 blocksyellow tofu (taukwa)
• 250 gbeansprouts
• 3 clovesgarlic
• ½ tspsalt
• 1 tsppepper
• 2 tbspkecap manis
• 2 tbspoil

Instructions

1. 1

   Slice the tofu

   Cut the tofu into thin slices and crush the garlic.

2. 2

   Fry the garlic

   Heat the oil in a wok and fry the garlic until golden brown.

3. 3

   Stir-fry tofu

   Add the tofu and beansprouts, then stir-fry for 4 minutes.

4. 4

   Season and serve

   Add the salt, pepper and kecap manis. Fry briefly to combine, then serve.

What is taukwa dan tauge?

Taukwa dan tauge means tofu with beansprouts: a simple Indonesian-style combination of firm yellow tofu and fresh sprouts. Taukwa is a firm tofu that holds its shape well in a hot pan.

This version relies on a short stir-fry and kecap manis, a thick, sweet Indonesian soy sauce. The tofu makes the dish substantial, while the beansprouts bring a fresh, crisp contrast.

Nutrition and macros by portion

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

The tofu contributes most of the protein and some of the fat, while the beansprouts provide a small amount of carbohydrate. Oil supplies additional fat, and kecap manis adds carbohydrate from its sweetness. Serve it with rice and an extra vegetable side to make a more balanced plate.

Choosing the ingredients

Taukwa: Choose firm yellow tofu so the thin slices are easier to turn without breaking. Pat it dry if it is wet, which can help limit splattering in the hot oil.

Beansprouts: Use fresh, crisp sprouts and add them with the tofu as directed. They cook quickly, so a brief stir-fry helps them retain some bite.

Kecap manis: This sweet, thick soy sauce brings both seasoning and gloss. Stir it through at the end so it coats the tofu and sprouts.

Getting the garlic golden

Crush the garlic before it goes into the wok so its flavour spreads through the oil. Keep it moving and watch its colour closely; garlic can go from golden to burnt quickly.

Add the tofu and sprouts once the garlic is golden brown. If the garlic darkens too much, it can make the finished dish taste bitter.

Stir-frying for texture

Give the tofu and beansprouts 4 minutes in the wok, stirring so they cook evenly. The tofu should be heated through, while the sprouts should still have a little crunch.

After adding the salt, pepper and kecap manis, fry only briefly to bring the flavours together. Avoid cooking the sprouts for a long time, which can make them limp.

Serving the dish

Serve the stir-fry straight from the wok while the beansprouts are at their crispest. Steamed rice is a natural accompaniment and makes a simple meal.

For a fuller spread, pair it with another vegetable dish or a fresh salad. Keep the accompaniments mild so the sweet, savoury sauce remains distinct.

Recipe notes & tips

• Slice the tofu evenly so the pieces heat through at a similar pace.
• Have the salt, pepper and kecap manis ready before you start stir-frying.
• Use a wok or wide pan so the tofu and sprouts can be stirred without spilling.
• Keep the garlic moving as it fries to help it brown evenly.
• Serve promptly to enjoy the beansprouts while they still have some crunch.

Variations

• Add chilli: Fry sliced fresh chilli with the garlic for a hotter version.
• Add spring onions: Scatter sliced spring onions over the finished dish for a fresh garnish.
• Add ginger: Fry a little finely chopped ginger with the garlic for extra fragrance.
• Add greens: Stir in a handful of leafy greens and cook until just wilted.
• Add sesame: Finish with a small sprinkle of toasted sesame seeds for crunch.

Common mistakes to avoid

• Burnt garlic: Keep it moving and add the tofu as soon as it turns golden brown.
• Broken tofu: Slice it evenly and turn it gently while stir-frying.
• Watery sprouts: Use fresh beansprouts and avoid extending the cooking time.
• Crowded wok: Stir in batches if the ingredients cannot move freely in the pan.
• Overcooked finish: Add the seasoning near the end and fry only briefly.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in a hot pan until steaming, stirring gently; the beansprouts will be softer after storage.

Frequently asked questions