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Indonesian Sayur Lodeh with Tofu | Creamy Vegetable Soup
(0)
30 min
Quick
Knuspr-Küche
Sayur Lodeh ist ein wärmender indonesischer Gemüseeintopf mit zartem Tofu, knackigen Bohnen und Karotten in einer aromatisch gewürzten Kokosmilchbrühe mit Zitronengras und Kurkuma. Perfekt für den Herbst!
Ingredients
Preparation method
Preparation & Spice Base
Pat the tofu dry and cut it into approx. 2 cm cubes. Peel the carrots and cut them into thin slices. Wash, trim, and halve the green beans.
Finely chop the shallots, garlic cloves, and ginger. Lightly bruise the lemongrass stalk with the back of a knife to release the essential oils.
Cooking & Refining
Heat the vegetable oil in a large pot over medium heat. Sauté the shallots, garlic, and ginger for about 2 minutes until wonderfully fragrant. Stir in the turmeric powder and toast briefly.
Chef's tip
For a traditional bumbu spice paste, the shallots, garlic, and ginger can also be pounded into a fine paste in a mortar before sautéing.
If you prefer it a bit spicier, you can add fresh red chili rings while sautéing the aromatics.
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