Lodeh dan Bakso Tahu (White Kidney Bean Soup with Stuffed Tofu)

Morning Friends! Today is supposedly Spray Park day for school kids, but it’s windy, grey morning. Yikes!!I packed swim pants, towel, and whatnot, nevertheless, just in case, although I do not see picnic by the spray park would be happening in this kind of weather? Anyhoo….I have a plate of vegan meal to share today. It has brown rice, white kidney bean soup (sayur lodeh), and stuffed tofu that we call as Bakso Tahu Jamur.

Soup

• 100-200 g sliced long beans
• 1 can white kidney beans, drain
• 1 large eggplant, diced
• 100-200 g shredded/grated chayote
• 1 can coconut milk
• 1-2 tbsp oil
• 3 cans of water (using coconut milk can)
• Salt to taste
• Sugar 2 tsp or to taste (or sweetener of your choice)
• 1/2 tbsp Hungarian Vegeta powder, or to taste

Spice paste

• 1/2 of an onion
• 2-3 cloves of garlic
• 1/4 tsp turmeric powder
• 3/4 tsp galangal powder
• 1 tsp coriander powder
• 2 Indonesian bay leaf (daun salam)
• 1-2 tbsp water

How To

• In food processor, blend spice paste ingredients but bay leaf
• Heat oil, saute spice paste, stir in diced eggplant, to coat
• Add in other veggies and coconut milk, stir
• Pour in water. Bring to boil
• Simmer until veggies tender then stir in beans
• Season and adjust flavor

Bakso Tahu

• 1 bag of ready to use fried Tofu, make a cut on one side, to fill
• 5 tbsp sweet peas, ready to use
• 2 tbsp sweet corn kernel, ready to use
• 5 white button mushroom, just the legs (bottom party), chopped
• 5 tbsp each flour and tapioca flour
• 1/3 c hot boiling water
• Salt and black pepper
• 1 tsp garlic powder
• 2 tsp onion powder
• 1/4 tbsp Hungarian Vegeta powder

How To

• Mix in the rest of the ingredients
• Make a cut in the center of the tofu, then fill mixture into Tofu
• Steam for 15 mins

Serve the soup and stuffed tofu to accompany warm rice (mine is brown, seasoned with Vegeta powder before cooking). Perfect with hot sauce too, like Sriracha, yuuumm! Thanks for looking!