Pokcoy Kembang Tahu - sautéed baby bok choy with tahu

Ingredients

• 250 gbaby bok choy
• 1 sheet, soakedkembang tahu (bean-curd sheet)
• 50 gbean sprouts
• 2 tspfish sauce
• 1/2 tsppalm sugar
• 1 tbspoil
• 5 clovesgarlic
• 1/4 tsppepper

Instructions

1. 1

   Prepare the ingredients

   Cut the baby bok choy into pieces and slice the soaked bean-curd sheet into strips. Pound or grind the garlic and pepper together into a paste.

2. 2

   Fry the garlic paste

   Heat the oil in a pan and fry the garlic and pepper paste for 2 minutes.

3. 3

   Cook the vegetables

   Add the baby bok choy, bean sprouts and bean-curd strips to the pan. Cook until softened.

4. 4

   Season and finish

   Add the fish sauce and palm sugar, then mix well. Stir until everything is cooked.

What is pokcoy kembang tahu?

Pokcoy kembang tahu is an Indonesian-style dish combining baby bok choy with kembang tahu, a sheet of bean curd that is soaked before cooking. This version also includes bean sprouts and a simple garlic-and-pepper paste.

The greens, sprouts and bean-curd sheet cook together in one pan, while fish sauce and palm sugar bring a savoury, gently sweet finish.

Nutrition and macros by portion

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

The bean-curd sheet contributes protein, while the palm sugar and vegetables provide most of the carbohydrates; the oil supplies most of the fat. Serve it with a moderate portion of rice and add another vegetable dish if you want a more substantial, balanced plate.

The key ingredients

Kembang tahu: Soak the sheet before slicing it into strips, as specified in the recipe. Its soft texture contrasts with the vegetables.

Baby bok choy and sprouts: The bok choy brings leafy greens, while the sprouts add a lighter, crisp element when not cooked for too long.

Make a fragrant base

Garlic and pepper: Pound or grind these together so they cook as a paste. Fry the paste in the oil for the full 2 minutes before adding the vegetables.

Cook to the right texture

Vegetables: Cook the bok choy and sprouts until softened, as the method directs. Keep an eye on them so they do not lose all their texture.

Bean-curd sheet: Add the strips with the vegetables so they warm and soften in the pan.

Balance the seasoning

Fish sauce: Stir it through with the palm sugar after the vegetables have softened. Mixing well helps distribute both seasonings across the ingredients.

Make it a meal

Serve the stir-fry alongside steamed rice for a simple meal. The rice also gives the savoury sauce something to cling to.

Recipe notes & tips

• Soak the bean-curd sheet before cutting it into strips.
• Cut the bok choy into fairly even pieces so it cooks more consistently.
• Prepare the garlic and pepper paste before heating the pan.
• Fry the paste for 2 minutes as directed before adding the vegetables.
• Add the fish sauce and palm sugar after the vegetables have softened, then mix thoroughly.

Variations

• Add mushrooms: Include sliced mushrooms with the vegetables and cook until tender.
• Use firm tofu: Replace the bean-curd sheet with sliced firm tofu for a different texture.
• Add chilli: Pound a little fresh chilli with the garlic and pepper for extra heat.
• Finish with lime: Serve with a squeeze of lime for a bright contrast to the fish sauce.
• Serve with rice: Pair the stir-fry with steamed rice to make it a more filling meal.

Common mistakes to avoid

• Skipping the soak: Soak the bean-curd sheet before slicing so it is ready to cook.
• Burning the garlic: Keep the paste moving in the pan during its 2-minute fry.
• Overcooking the vegetables: Stop cooking once they are softened to preserve some texture.
• Uneven pieces: Cut the bok choy and bean-curd sheet into manageable pieces for easier cooking.
• Poorly mixed seasoning: Stir well after adding the fish sauce and palm sugar so they coat the ingredients.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until hot throughout, stirring gently; the vegetables may soften further.

Frequently asked questions