Taukwa Tauco - yellow tofu with salted soy paste

Ingredients

• 3 blocksyellow tofu (taukwa)
• 3 clovesgarlic
• 3red chillies (lomboks)
• 2 tsptauco (salted soy paste)
• 250 gshrimp
• 2 tbsppeanut oil
• 5 tbspwater
• 1 tbspkecap asin (salty soy sauce)
• 1 sprigflat-leaf celery
• 1spring onion

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu into small cubes and finely slice the garlic. Remove the seeds from the chillies and slice them finely. Finely chop the spring onion, celery and shrimp.

2. 2

   Fry the aromatics

   Heat the oil in a wok. Add the garlic and chillies and fry for 1 minute, then add the tauco and fry for 1 minute more.

3. 3

   Cook the shrimp

   Add the shrimp and fry until cooked through.

4. 4

   Add tofu and sauce

   Add the tofu and fry it, then pour in the water and kecap asin. Continue frying until the liquid has evaporated and the dish is dry.

5. 5

   Finish and serve

   Stir in the celery and spring onion, then serve.

What is taukwa tauco?

Taukwa tauco pairs firm yellow tofu with tauco, a salty fermented soy paste used in Indonesian cooking. The paste gives the dish its savoury base, while shrimp adds another layer of flavour.

This version keeps the ingredient list short and cooks everything in one wok. Chilli, garlic and fresh herbs balance the tofu and salty sauce.

Nutrition and macros by portion

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

The tofu and shrimp contribute most of the protein, while the peanut oil supplies much of the fat. The recipe contains little added carbohydrate apart from what is naturally present in the ingredients; serving it with rice will add most of the meal's carbohydrates. Pair a portion with vegetables, or serve it over rice with greens on the side.

Choosing the key ingredients

Yellow tofu: use firm taukwa so the cubes hold their shape as they are stirred and fried.

Tauco: this paste is salty and strongly savoury, so measure it carefully; the kecap asin adds further saltiness.

Shrimp: chop the shrimp finely as directed so it cooks quickly and is distributed through the tofu.

Getting the wok ready

Prep everything before heating the oil, especially the chopped shrimp and vegetables. The cooking sequence moves quickly once the garlic hits the wok.

Fry the garlic and chillies for 1 minute, then the tauco for 1 minute more. Keep them moving so they become fragrant without catching.

Cooking the tofu and shrimp

Shrimp first: fry it until cooked through before adding the tofu. Its colour and opaque appearance are useful cues that it is ready.

Tofu next: stir gently to help the cubes stay intact. Add the water and kecap asin, then keep frying until the liquid has evaporated, as the method specifies.

Finishing with fresh herbs

Celery and spring onion go in at the end, just before serving. Stir them through rather than cooking them for a long time, so their fresh flavour remains noticeable.

Serving the dish

Serve taukwa tauco hot, with steamed rice if you would like a more filling meal. Plain rice also gives the salty, spicy sauce a mild counterpart.

A simple side of lightly cooked greens or sliced cucumber can add freshness alongside the tofu and shrimp.

Recipe notes & tips

• Cut the tofu into evenly sized cubes so it heats at a similar rate.
• Remove the chilli seeds before slicing, as directed, for a milder result.
• Have the chopped ingredients ready beside the wok before you begin cooking.
• Use a wide wok or pan to make it easier to stir the tofu without crushing it.
• Taste before adding any extra salt, since tauco and kecap asin are both salty.

Variations

• Milder chilli: use fewer red chillies for less heat.
• More heat: leave some chilli seeds in when slicing.
• Extra vegetables: stir in a small amount of quick-cooking vegetables with the tofu.
• Different herbs: use a little extra spring onion if you prefer a gentler celery flavour.
• Rice bowl: serve the stir-fry over steamed rice for a more substantial meal.

Common mistakes to avoid

• Crowding the wok: the ingredients may steam; cook in batches if your wok is too small.
• Burning the garlic: keep it moving and add the tauco after 1 minute.
• Overcooking the shrimp: fry only until cooked through, then move on to the tofu.
• Breaking the tofu: stir gently once the cubes are in the wok.
• Leaving excess liquid: keep frying after adding the water and kecap asin until the dish is dry.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat thoroughly in a pan over a moderate heat, stirring gently; add a small splash of water if the tofu seems dry.

Frequently asked questions