This recipe is great for when you want something really nice and simple, especially in hot weather. It’s adapted from the “Sundays at the Moosewood” cookbook, where it’s called Tauhu Goreng Kechap. The sauce is definitely more than the sum of its parts – I really like it.
Sauce:
2/3 light soy sauce
3-4 cloves garlic
2 Tbsp minced onion/scallion/shallot(I usually use green onions)
1-2 small bird chilies
1/4 c fresh lime juice (I recommend more)
1/2-1 tsp. sugar
Fry up some tofu, make some rice. I recommend adding some vegis – they recommend steaming some mungbean sprouts, but I personally skinned and seeded a cucumber, and blanched some thinly cut carrots. Put the vegis and friend vegis on the rice, then pour sauce over to taste. Depending on the season, it might go well with some miso soup or something.
A picture of it made all fancy (served with a side of broccoli…and sake, even):
