Ingredients

  • Serves 2-4
  • Egg Tofu Ingredients:

  • 2 Eggs

  • 165g Soy Milk

  • 2g Salt

  • 1 tsp Cornstarch

  • 50g Spinach, blanched

  • 500ml Cooking Oil

  • Mushroom Sauce:

  • 14g Garlic, coarsely chopped

  • 100g Shimeji Mushrooms

  • 20g Onion, sliced

  • 10g Leeks

  • 5g Chicken Stock Powder

  • 9g Oyster Sauce

  • 8g Mushroom Sauce

  • 8g Sugar

  • 4g White Pepper Powder

  • 4g Sesame Oil

  • 5g Cornstarch, dissolved with 3 tbsp water

  • 150ml Water

Tahu Siram Jamur (Egg Tofu in Mushroom Sauce)
Recipe Courtesy of
Asian Food Network

Tahu Siram Jamur (Egg Tofu in Mushroom Sauce)

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A savory tofu dish popularly consumed in Indonesia, Tahu Siram Jamur consists of egg tofu served with thick mushroom sauce. While this recipe teaches you how to easily make soft and silky egg tofu from scratch, feel free to use store-bought tofu to save time! Made with simple ingredients, this light and comforting dish makes for a suitable side to your meaty mains for a well-balanced meal.
  • Easy
  • 60 min
  • 30 min
  • 5 min
  • 15 steps
  • 19 Ingredients
  • Easy
  • 15 steps
  • 19 Ingredients
  • 60 min
  • 30 min
  • 5 min

Directions

  1. Make The Tofu

    • In a medium bowl, add eggs, soy milk, salt and cornstarch. Combine well. Set aside about 50ml of mixture for spinach later.

    • Roughly chop the blanched spinach and set aside.

    • Grease the insides of a medium bowl with oil and pour the tofu mixture.

    • Steam the tofu for about 15 – 20 minutes over medium heat until it sets.

    • In a bowl, add the blanched spinach and remaining tofu mixture and stir well.

    • Add the spinach mixture on top of the steamed egg and steam for another 15 minutes. 

    • Once done, remove and set aside.

    Make The Tofu


  2. Fry The Tofu & Make The Mushroom Sauce

    • Over medium heat, heat up the frying pan with some oil.

    • Cut the tofu into desired sizes and fry it until it turns golden brown. 

    • To make the mushroom sauce, sauté the garlic and onions in some oil until fragrant.

    • Add water and bring it to a boil.

    • Add oyster sauce, mushroom sauce, sesame oil, chicken stock powder, white pepper powder, leek, shimeji mushrooms and stir well until combined. Cook well.

    • Add cornstarch slurry and simmer until the sauce thickens.

    • Remove and set aside.

    Fry The Tofu & Make The Mushroom Sauce


Plate & Serve!

  • In a serving plate, transfer the tofu and drizzle with the sauce. Serve.
Plate & Serve!
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    Ingredients
    • Serves 2-4
    • Egg Tofu Ingredients:

    • 2 Eggs

    • 165g Soy Milk

    • 2g Salt

    • 1 tsp Cornstarch

    • 50g Spinach, blanched

    • 500ml Cooking Oil

    • Mushroom Sauce:

    • 14g Garlic, coarsely chopped

    • 100g Shimeji Mushrooms

    • 20g Onion, sliced

    • 10g Leeks

    • 5g Chicken Stock Powder

    • 9g Oyster Sauce

    • 8g Mushroom Sauce

    • 8g Sugar

    • 4g White Pepper Powder

    • 4g Sesame Oil

    • 5g Cornstarch, dissolved with 3 tbsp water

    • 150ml Water

    Nutrition
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