4as a main course
By Sri Owen
This is another good way to make tofu more interesting. Readers in Central Java will not find anything very novel here, as this dish has been cooked in every household and has appeared on every small restaurant menu for generations, perhaps centuries. However; it will probably be new to most people outside Indonesia, even to other Southeast Asians, as they always seem to follow the Chinese when they cook tofu. This is dedicated to my vegetarian friends in the West.