Sayur Taucho
Sayur Taucho is a vibrant and flavorful Indonesian vegetable stew that showcases the bold, umami-rich flavor of taucho, a traditional fermented soybean paste. This one-pot dish features a delightful medley of colorful vegetables like long beans, eggplant, carrots, and cabbage, paired with tender cubes of tofu, all simmered to perfection in a creamy coconut milk broth infused with aromatic lemongrass and kaffir lime leaves. The subtle heat of red chilies and the savory notes of garlic and shallots create a harmonious balance of flavors, making it a comforting and nutritious meal. Perfectly complemented by steamed rice, Sayur Taucho is a must-try for lovers of plant-based dishes or anyone seeking a taste of authentic Indonesian cuisine.
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Recipe Information
Ingredients
- 150 grams Long beans
- 200 grams Firm tofu
- 1 medium-sized Eggplant
- 100 grams Cabbage
- 1 medium-sized Carrot
- 3 pieces Red chilies
- 3 pieces Garlic cloves
- 3 pieces Shallots
- 2 tablespoons Taucho (fermented soybean paste)
- 400 milliliters Coconut milk
- 200 milliliters Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 piece Lemongrass stalk
- 3 pieces Kaffir lime leaves
Instructions
Wash and trim the ends of the long beans, then cut them into 5 cm (2-inch) lengths.
Cut the tofu into bite-sized cubes.
Slice the eggplant into half-moons or small chunks.
Roughly chop the cabbage and cut the carrot into thin slices.
Thinly slice the red chilies, garlic, and shallots.
Bruise the lemongrass by lightly smashing it with the back of a knife.
Heat the vegetable oil in a large pot over medium heat.
Sauté the garlic, shallots, and red chilies until fragrant, about 2–3 minutes.
Add the taucho (fermented soybean paste) to the pot and stir-fry for another 1–2 minutes.
Add the coconut milk, water, lemongrass, and kaffir lime leaves to the pot. Stir well and bring to a simmer.
Toss in the long beans, eggplant, carrot, and cabbage. Stir to evenly coat the vegetables in the broth.
Add the tofu cubes to the pot and gently stir to combine.
Season with salt and sugar, adjusting to taste as needed.
Reduce the heat to low and let the vegetables and tofu simmer in the coconut milk for 10–15 minutes, or until the vegetables are tender.
Remove the lemongrass stalk and kaffir lime leaves before serving.
Serve Sayur Taucho warm with steamed rice.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 65.7 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2986 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
