Tumis Sayur Bumbu Taoco - stir-fried vegetables with tauco

Ingredients

• 100 gcauliflower
• 2carrots
• 150 gbean sprouts
• 4 clovesgarlic
• 4shallots
• 3red bird’s-eye chillies
• 4 tablespoonstauco (fermented soybean paste)
• 150 mlwater
• 1 teaspoonsalt
• 1 teaspoonpalm sugar
• 1/3 teaspoonpepper
• 2spring onions
• 2 tablespoonsoil

Instructions

1. 1

   Prepare the vegetables

   Cut the cauliflower into small florets, slice the carrots diagonally and cut the spring onions into pieces. Thinly slice the garlic, chillies and shallots.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the garlic, shallots, chillies and tauco, then fry for 3 minutes.

3. 3

   Cook the vegetables

   Add the cauliflower, carrots and bean sprouts, and fry until soft.

4. 4

   Simmer and serve

   Add the water, salt, pepper and palm sugar, then cook until done. Stir in the spring onions and serve.

What is tumis sayur bumbu taoco?

Tumis sayur means stir-fried vegetables in Indonesian, while bumbu taoco refers to the seasoning of tauco, a fermented soybean paste. This version combines familiar vegetables with a savoury, salty and gently sweet base, plus fresh chilli heat.

The method is simple: fry the flavourings first, cook the vegetables, then add water and seasonings. Cutting the vegetables into pieces of similar size helps them cook more evenly.

Nutrition and macros by portion

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

The carbohydrates come mainly from the carrots and palm sugar, while the cooking oil and tauco contribute most of the fat; the vegetables and tauco provide the protein. Serve it with a measured portion of rice and a protein-rich side such as tofu or tempeh for a more balanced plate.

Build the tauco flavour

Tauco first: frying it with the garlic, shallots and chillies for 3 minutes lets its savoury flavour mingle with the aromatics. Stir as it cooks so the paste and sliced ingredients do not catch on the pan.

Chillies next: three red bird’s-eye chillies bring noticeable heat. For a milder result, remove their seeds before slicing.

Cut for even cooking

Small florets: keep the cauliflower pieces compact so they soften in the same time as the other vegetables. Slice the carrots diagonally, as directed, and avoid making the pieces much thicker than the florets.

Bean sprouts: add them with the other vegetables, but keep an eye on their texture as they cook. They should soften without becoming completely collapsed.

Judge when it is done

Vegetables: the recipe calls for frying until soft, then cooking with the liquid until done. Check a cauliflower floret and a carrot slice; both should be tender to your liking.

Sauce: the 150 ml of water helps the vegetables finish cooking and carries the seasoning through the pan. Cook until the vegetables are ready, rather than relying on an unstated fixed simmering time.

Finish with spring onions

Spring onions go in at the end, after the vegetables have cooked. Stir them through just before serving to keep their flavour distinct from the fried aromatics.

Taste the finished dish before serving, as tauco can be salty and the recipe also includes salt. Adjust only if needed.

Serving ideas

Serve the stir-fry hot as a vegetable side or alongside steamed rice for a more substantial meal. The rice makes a simple partner for the salty, savoury sauce.

For a fuller plate, pair it with tofu, tempeh or an egg dish. Keep any extra salty sauces modest so they do not overwhelm the tauco.

Recipe notes & tips

• Have all the vegetables sliced before heating the oil, as the stir-frying moves quickly.
• Use a pan large enough to give the vegetables room to cook rather than pile up.
• Stir the tauco and aromatics frequently during their 3-minute fry.
• Remove the chilli seeds before slicing if you prefer less heat.
• Taste before adding extra salt because tauco is already savoury.

Variations

• Add tofu: stir in cubed tofu for a more substantial vegetable dish.
• Use tempeh: fry sliced tempeh separately and fold it through before serving.
• Adjust the heat: use fewer chillies or remove their seeds for a gentler result.
• Change the vegetables: swap in a similar amount of another quick-cooking vegetable.
• Add lime: serve with a squeeze of lime for a sharper finish.

Common mistakes to avoid

• Uneven pieces: large florets and thick carrot slices take longer to soften; cut them to similar sizes.
• Burning the aromatics: keep stirring the garlic, shallots, chillies and tauco as they fry.
• Crowding the pan: vegetables can cook unevenly when packed tightly; use a broad pan.
• Overcooking the sprouts: check their texture as the vegetables soften and stop when they are ready.
• Over-salting: taste the dish before adding more salt because tauco is salty.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a moderate heat until piping hot, adding a small splash of water if the vegetables seem dry.

Frequently asked questions