Cah Taoge Campur Jamur Enoki - Stir-fry tauge with mushrooms

Ingredients

• 300 gtofu
• 100 gchicken thigh
• 125 gbean sprouts
• 50 genoki mushrooms
• 4 clovesgarlic
• 2spring onions
• 2green chillies
• 1/4 tbspoyster sauce
• 1/2 tbspWorcestershire sauce (kecap Inggris)
• 1/4 tspsalt
• 1/4 tsppepper
• 100 mlwater
• to tasteoil

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu into strips, the spring onions into pieces and the chicken into bite-sized pieces. Finely chop the garlic and slice the green chillies into rings.

2. 2

   Brown the tofu

   Heat oil in a pan and fry the tofu until lightly browned. Lift it out and set it aside.

3. 3

   Cook the aromatics

   Heat 2 tablespoons of oil in a pan. Fry the garlic and green chillies for 2 minutes.

4. 4

   Fry the chicken

   Add the chicken and fry until lightly browned.

5. 5

   Add mushrooms and tofu

   Add the enoki mushrooms and reserved tofu, then mix well.

6. 6

   Add sprouts and onions

   Add the bean sprouts and spring onions, then fry until softened.

7. 7

   Season and finish

   Add the Worcestershire sauce, salt, oyster sauce and pepper, and mix well. Pour in the water and continue cooking until done.

What is cah taoge campur jamur enoki?

Cah taoge campur jamur enoki is an Indonesian-style stir-fry of bean sprouts and enoki mushrooms; “cah” commonly refers to a quick stir-fried dish. This version adds chicken and tofu for a more substantial mix of ingredients.

The combination works through contrast: browned tofu and chicken sit alongside delicate mushrooms and sprouts, while garlic, green chilli and savoury sauces bring the flavours together.

Nutrition and macros by portion

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

The tofu and chicken provide most of the protein, while the tofu and frying oil contribute much of the fat. Bean sprouts, mushrooms and the optional rice served alongside contribute carbohydrates; pair a portion with rice and an extra vegetable side for a more complete plate.

Choosing and preparing the ingredients

Tofu: Cut it into strips so it can brown before joining the rest of the stir-fry. The recipe does not specify a tofu variety, so use one that holds its shape when fried.

Bean sprouts and enoki: Keep these ready to add near the end, as the method calls for them after the chicken and tofu. Trim the enoki as needed so the mushrooms are easy to separate and eat.

Chilli and garlic: Slice the green chillies into rings and finely chop the garlic, as directed. Frying them together for 2 minutes helps start the dish’s savoury, spicy flavour base.

Brown the tofu first

Frying the tofu separately gives it a chance to colour before the water and other ingredients are added. Set it aside once lightly browned, then return it to the pan with the mushrooms.

The recipe specifies 2 tablespoons of oil for frying the garlic and chillies, but gives no amount for browning the tofu. Add enough oil to fry the tofu in your pan without crowding it.

Watch the cooking cues

Chicken: Fry it until lightly browned before adding the mushrooms and tofu. The method gives no exact cooking time for the chicken, so use the stated colour cue and ensure it is cooked through before serving.

Bean sprouts: Cook them until softened, as the recipe directs. Stir them through the pan rather than leaving them in a pile so they cook more evenly.

Sauce: After adding the water, keep cooking until the dish is done. The source does not give a specific finishing time, so check that the chicken is cooked and the ingredients are hot throughout.

Keep the pan manageable

A wide pan gives the chicken and tofu room to brown rather than steam. If your pan is small, work in batches when frying the tofu and chicken, then bring everything together for the final stages.

Have the vegetables and seasonings prepared before you start cooking. The later additions go into the pan in sequence, so keeping them close at hand makes the process easier to follow.

Serving ideas

Serve the stir-fry with steamed rice to make a simple meal. Rice also takes up the savoury sauce left in the pan.

For a fuller spread, pair it with another vegetable dish or a fresh side. Keep the accompaniments mild if you want the green chilli to stand out.

Recipe notes & tips

• Cut the tofu and chicken into similarly sized pieces for more even cooking.
• Prepare the garlic, chillies and vegetables before heating the pan.
• Brown the tofu first and set it aside so it can be added back later.
• Fry the garlic and chillies for the specified 2 minutes before adding the chicken.
• Add the bean sprouts and spring onions at the stage given in the method.
• Check that the chicken is cooked through before serving.

Variations

• Adjust the heat: Use fewer green chillies for a milder stir-fry.
• Add rice: Serve with steamed rice to make the meal more filling.
• Use chicken breast: Swap it for the thigh, cutting it into pieces as directed.
• Make it vegetarian: Omit the chicken and use a vegetarian oyster-style sauce.
• Change the mushrooms: Use another mushroom variety if enoki is unavailable.

Common mistakes to avoid

• Crowding the tofu: It may not brown evenly; fry it in batches if needed.
• Adding sprouts too early: They can soften more than intended; follow the method and add them near the end.
• Skipping the tofu browning: Fry it first as directed, then set it aside before cooking the other ingredients.
• Guessing that the chicken is done: Check that it is cooked through before serving.
• Pouring in the water before seasoning: Add the sauces, salt and pepper first, mix, then pour in the water.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 2 days. Reheat in a pan until hot throughout, adding a small splash of water if needed.

Frequently asked questions