Entree: Indonesia – East Java – Tahu Campur (East Javanese mixed tofu and beef bowl with rice cake, vegetables, and savory-spicy peanut and shrimp-paste sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 14 oz (400 g) firm tofu, drained and cut into 8 pieces for frying
- 8 slices lontong or compressed rice cake, approx. 12 oz (340 g) total
- 8 oz (225 g) cooked beef brisket or shank, thinly sliced
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1/2-inch (1 cm) cubes
- 2 cups (150 g) bean sprouts, trimmed
- 4 lettuce leaves or handful baby greens
- 1 cup (150 g) roasted peanuts
- 2 tbsp (30 g) petis udang (East Javanese shrimp paste sauce)
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind water or 1 tbsp (15 ml) lime juice
- 1–2 tbsp (15–30 ml) sambal oelek or to taste
- 4 cups (960 ml) beef broth, hot
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tsp (5 g) salt or to taste
- Vegetable oil for deep-frying, about 2 cups (480 ml)
- Fried shallots and chopped scallions for garnish
- Krupuk (shrimp crackers), to serve

Instructions

1. Prepare the tofu and potatoes: heat oil in a deep pan to 350°F (175°C). Deep-fry the tofu pieces until golden and crisp, about 3–4 minutes; remove and drain on paper towels. Fry the potato cubes until golden and cooked through, about 6–8 minutes; drain and set aside.  
2. If using raw beef, simmer beef in water with one halved shallot and a clove of garlic until tender, about 1–1 1/2 hours, then slice thinly and reserve the cooking liquid as part of the beef broth. If using pre-cooked beef, warm slices gently in the hot broth. Keep 4 cups (960 ml) hot beef broth available.  
3. Blanch the bean sprouts in boiling water for 30 seconds, then plunge into ice water to stop cooking and drain. Warm the lontong slices by briefly steaming or microwaving until soft.  
4. Make the peanut-petis sauce: pulse the roasted peanuts in a food processor to a coarse paste. In a small saucepan over low heat, combine peanut paste, petis udang, kecap manis, tamarind water or lime juice, minced garlic, sambal, and 3/4 cup (180 ml) of the hot beef broth. Stir and simmer gently until sauce is smooth and slightly loose in consistency, adding more broth as needed. Taste and adjust salt or sweetness.  
5. To assemble, place 2 slices of lontong in each bowl, add 2 pieces of fried tofu, a portion of fried potatoes, a handful of blanched bean sprouts, a lettuce leaf, and several slices of beef. Spoon 3–4 tbsp (45–60 ml) of the peanut-petis sauce over the ingredients.  
6. Ladle hot beef broth into each bowl to partially cover ingredients, top with fried shallots, chopped scallions, and serve immediately with krupuk on the side.