Entree: Indonesia – Betawi Jakarta – Toge Goreng (Stir-fried Betawi-style seasoned bean sprouts with tofu and noodles)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

- 10 oz (285 g) bean sprouts
- 6 oz (170 g) fresh yellow egg noodles or cooked dried egg noodles
- 14 oz (400 g) firm tofu, drained and cut into 3/4-inch (2 cm) cubes
- 2 large eggs, approx. 3.5 oz (100 g) total
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) kecap manis (Indonesian sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 3 large shallots, thinly sliced (about 2 oz / 60 g)
- 3 garlic cloves, minced (about 0.6 oz / 18 g)
- 1 tsp (5 g) ground white pepper
- 1 tsp (5 g) palm sugar or brown sugar
- 2 scallions, sliced on the diagonal (about 1 oz / 30 g)
- 2 tbsp (30 ml) lime juice
- 1/4 cup (60 ml) water or light vegetable broth
- 1/2 cup (60 g) ready-made fried shallots for garnish
- Salt to taste

Instructions

1. Press tofu between paper towels and a weight for 15 minutes; pat dry and cut into 3/4-inch (2 cm) cubes. Heat 2 tbsp (30 ml) vegetable oil in a large skillet or wok over medium-high heat and fry tofu until golden on all sides, about 6–8 minutes. Remove and set aside.
2. If using dried noodles, cook according to package until just tender, drain, and set aside. If using fresh, blanch briefly in boiling water, drain, and toss with a little oil to prevent sticking.
3. In the same wok, add remaining 1 tbsp (15 ml) oil. Sauté shallots until soft and translucent, about 2–3 minutes, then add minced garlic and cook 30 seconds until fragrant.
4. Add bean sprouts and toss over high heat for 1–2 minutes until they begin to soften but remain crisp. Add the cooked noodles and fried tofu to the wok.
5. Push the mixture to one side, crack in the eggs and scramble briefly until just set, then combine with the vegetables and noodles.
6. Stir in kecap manis, light soy sauce, palm sugar, white pepper, and 1/4 cup (60 ml) water or broth. Toss well to coat and cook 1–2 minutes to marry flavors. Adjust salt if needed.
7. Remove from heat and stir in lime juice and sliced scallions.
8. Serve hot, sprinkled generously with fried shallots. Offer extra lime wedges and kecap manis at the table.