Orak Arik Tahu Jamur - stir-fried mushrooms with tofu

Ingredients

• 4eggs
• ½ tspsalt
• ½ tsppepper
• 1 blocktofu
• 4 clovesgarlic
• ½ tspsalt
• 125 mlwater
• 4 tbspoil
• 2shallots
• 4 clovesgarlic
• 3red chillies
• 250 gmushrooms
• 1 tbspoyster sauce
• 1 tbspkecap manis
• 1 tbspfish sauce
• 1 tsppepper
• 2spring onions, finely sliced

Instructions

1. 1

   Beat the eggs

   Beat the eggs with ½ tsp salt and ½ tsp pepper, then set aside.

2. 2

   Marinate the tofu

   Cut the tofu into cubes and finely chop 4 cloves of garlic. Mix the tofu with the garlic, ½ tsp salt and 125 ml water, then leave to marinate for 15 minutes.

3. 3

   Fry the tofu

   Heat 2 tbsp oil in a pan and fry the tofu until golden brown. Remove it from the pan and set aside.

4. 4

   Prepare the vegetables

   Thinly slice the shallots and mushrooms, cut the chillies into thin strips and chop the remaining 4 cloves of garlic.

5. 5

   Fry the aromatics

   Heat the remaining 2 tbsp oil in a pan. Fry the shallots, garlic and chillies for 2 minutes.

6. 6

   Cook the mushrooms

   Add the mushrooms and fry them gently.

7. 7

   Scramble the eggs

   Push the vegetables to one side of the pan, add the beaten eggs to the cleared space and scramble them.

8. 8

   Combine and serve

   Add the tofu, oyster sauce, kecap manis, fish sauce and 1 tsp pepper, then mix well. Sprinkle the sliced spring onions over the top and serve.

What is orak arik tahu jamur?

Orak arik means a scrambled or mixed-up preparation, and tahu jamur pairs tofu with mushrooms in a quick Indonesian-style pan dish. Eggs are scrambled into the vegetables, making this version more substantial than a simple tofu stir-fry.

The balance of savoury sauces, sweet kecap manis and fresh chilli gives the dish its character. Frying the tofu separately first also helps it keep some colour and structure when it is mixed back in.

Nutrition and macros by portion

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

The eggs and tofu provide most of the protein, while the kecap manis contributes some carbohydrate. The cooking oil and eggs supply much of the fat; serve the stir-fry with rice and a generous helping of vegetables to balance the plate.

The tofu and its marinade

Tofu: cut it into even cubes so the pieces brown at a similar pace. The 15-minute garlic-and-salt marinade adds flavour, but the tofu should be drained before frying so excess water does not splutter in the pan.

Browning: fry the tofu in a single layer if possible, giving it time to colour before turning it. Set it aside while you cook the other ingredients.

Build the stir-fry flavour

Aromatics: shallots, garlic and chillies start the second stage of cooking. Keep them moving over the heat and stop after 2 minutes, before the garlic becomes dark or bitter.

Sauces: oyster sauce and fish sauce bring savouriness, while kecap manis adds sweetness. Mix them in with the tofu at the end so they coat the ingredients without obscuring the mushrooms.

Scramble the eggs gently

Clear a space in the pan by pushing the mushrooms and aromatics to one side, then add the beaten eggs. Stir the eggs in that space until they form soft curds before combining them with the rest of the pan.

The eggs will continue to firm slightly from the heat after mixing, so take care not to cook them until dry.

Mushroom texture and timing

Slice the mushrooms thinly so they cook quickly and mingle easily with the tofu and egg. Fry them gently, as directed, until softened; if they release liquid, let it cook away before adding the eggs.

The recipe gives a 60-minute total time, including the 15-minute tofu marinade. Have the vegetables sliced and the sauces measured before starting the pan stages.

How to serve it

Serve the stir-fry hot, with the sliced spring onions scattered over the top for a fresh finish. Steamed rice is a natural accompaniment and helps make the sauce part of the meal.

For a lighter plate, add a simple vegetable side such as steamed greens. Keep extra kecap manis or chilli on the table for anyone who wants a sweeter or hotter finish.

Recipe notes & tips

• Cut the tofu into evenly sized cubes so it browns consistently.
• Drain excess marinade from the tofu before frying.
• Slice the mushrooms thinly for quicker, more even cooking.
• Measure the sauces before you begin the final stir-fry.
• Scramble the eggs in the cleared part of the pan before mixing them through.
• Add the spring onions just before serving to keep their fresh flavour.

Variations

• Milder chillies: use fewer chillies or remove their seeds for less heat.
• More vegetables: add sliced greens with the mushrooms and cook until tender.
• Different mushrooms: use a mixture of mushroom varieties, sliced to a similar thickness.
• Extra sweetness: add a little more kecap manis to taste.
• Rice bowl: serve over steamed rice and finish with the spring onions.

Common mistakes to avoid

• Wet tofu: excess marinade can prevent browning; drain the cubes before frying.
• Crowded pan: tofu may steam rather than colour; fry it in batches if needed.
• Burnt garlic: it can turn bitter quickly; keep it moving and limit the aromatics to 2 minutes.
• Watery mushrooms: liquid can make the eggs loose; let it evaporate before adding them.
• Dry eggs: they keep cooking after scrambling; remove them from the heat while still soft.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a pan over medium heat, stirring until hot throughout.

Frequently asked questions