Tahu Goreng Kecap (Indonesian Fried Tofu)

Tahu Goreng Kecap has all the freaking textures and flavors. It’s what I am looking for when I create dishes of my own - there are fried shallots, crispy tofu, sticky sauce, and the freshness of chives and sliced red chilies. There are prominent sweet, salty, spicy, and tangy flavors from the perfect balance of tamarind, kecap manis (Indonesian sweet soy sauce), palm sugar, garlic, and makrut lime leaves. The tofu, crispy on the outside and delicately soft on the inside, acts as a canvas for the intense Indonesian flavors of the sauce to dance upon.

You’re now armed with a recipe that will help you to master this Indonesian gem on your very first try. I’ve meticulously crafted this recipe to ensure that every step is clear, and fail-proof.

On its own Tahu goreng can be a fantastic side dish, but it really becomes the star of a great meal when you serve it on a hot bed of nasi uduk betawi or nasi minyak with a great Indonesian dessert like Kuih dadar or klepon to follow!

Let’s roll up our sleeves, gather our ingredients, and unlock the perfect flavors of what is gonna be your new favey tofu recipe! 

🥰Why you are going to adore the ever-loving heck outta this recipe

✊Vegan AF: This recipe is 100% plant-based, and I promise there’s not going to be a second when you are eating where you are like “this is missing something.” It’s full of flavor without being full of cholesterol or avoidable harm to animals and the environment. No shrimp paste, or chicken stock to be found here!

🙅‍♀️🌾Gluten-Free: Whether you’re avoiding gluten or just looking to follow a less inflammatory diet, this recipe has you covered. Just make sure to use wheat-free kecap manis, or follow the method in my mie goreng recipe to whip up your own. Plus this tofu is pan-fried, not deep-fried.

✅Tested and Approved Worldwide: Like all the recipes on my blog, this Tahu Goreng Kecap has been meticulously fine-tuned not only by me but by a team of dedicated food enthusiasts around the world, including in Indonesia, where the dish is from. No matter where you are on the planet, rest assured it’s been tested to work everywhere!

🌶️Notable ingredients and substitutions

Indonesian Bay Leaf 

Daun Salam is a special variety of bay leaf used in Indonesian and Malaysian recipes. If you don’t have access to Indonesian bay leaves, you can use regular bay leaves as a substitute.

Makrut Lime Leaves 

Makrut are also known as Kaffir Lime Leaves (though don’t use that name because it is an offensive term) or Daun Jeruk Purut. They infuse the recipe with the essence of their oil-rich, fragrant leaves. Bursting with vitamin E and essential oils, they bring both flavor and health benefits. If makrut lime leaves are hard to find, a blend of lime zest and lemongrass can provide a similar bright touch.

Tamarind Concentrate 

Asam Jawa is the secret to the sauce’s fruity subtle tanginess. Used in everything from Indian pickled carrots to Vietnamese rice paper salad, tamarind concentrate is an easier ingredient to have on hand to get consistent results with than tamarind pulp. In a pinch, lime juice, or tart cherry juice mixed with brown sugar can mimic the tamarind’s sweet and sour magic.

Palm Sugar 

Gula Aren is an unrefined sweetener that lends a distinct caramel-like sweetness to Tahu goreng. If palm sugar is unavailable, coconut sugar, sucanat, or brown sugar can step in without missing a beat.

Bird’s Eye Chilies 

Cabe Rawit, or “Thai chilies” bring such nice heat along with a lovely flavor. If you prefer a milder heat, substitute with finely chopped jalapeños, serranos, or your favorite chili pepper variety.

*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.

👉Variations

Tom Yum Tofu: Add a dollop of my signature tom yum paste to the sauce to add Thai notes of lemongrass and galangal.

Korean BBQ Tofu: Drizzle the finished dish with my Korean BBQ sauce and serve it with a side of spicy Korean cucumbers, over a def of kimchi fried rice.

📖Step-by-step instructions

Make this perfectly on your first shot by following these step-by-step instructions with important tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.

Step 1

Heat oil in a saucepan over medium heat. After 90 seconds, when the oil is hot, add the thinly sliced bird’s eye chilies, minced garlic, makrut lime leaves, and Indonesian bay leaves to the heated oil. Sauté this mixture for 2-3 minutes until intensely fragrant.

Step 2

Add the lime juice (or calamansi juice), tamarind concentrate, tamari (or soy sauce), kecap manis, and sugar (palm, coconut, or brown) into the sautéed mixture. Dissolve the cornstarch in water and stir it into the pot. Cook for 2-3 minutes until the sauce is thick and bubbling. Set aside.

Step 3

Cut a 14 oz. (396 g.) block of firm (not extra firm) tofu into 8 equal squares. 

Step 4

Coat each tofu square evenly with tapioca starch or cornstarch.

Step 5

Heat frying oil in a skillet over medium-high heat for approximately 2 minutes. Carefully place the coated tofu squares into the heated oil, allowing them to fry for about 3-4 minutes on each side. Use tongs or a slotted spoon to flip the tofu squares, ensuring even frying. Once they achieve a golden brown exterior, carefully remove the crispy fried tofu pieces and place them on a wire rack to drain excess oil.

Step 6

Fry the sliced shallots in the same oil used for the tofu. If you have pre-fried shallots, skip this step.

Step 7

To serve, spoon sauce down on a plate under the tofu, and garnish the tofu with fried shallots, crushed peanuts, sesame seeds, minced chives, cilantro, and optionally some additional sliced bird’s eye chilies and additional kecap manis.

🍽️Serving Ideas

Time to plate up and enjoy the Tahu Goreng Kecap! But whatcha gonna serve it with? Relax, I gotcha covered.

For a satisfying meal, ladle the sweet and spicy soy sauce over a bed of your favorite noodles. Try it over quick 30-minute bami goreng, mee rebus, ketoprak with spicy peanut sauce, mi xau xi dau for Vietnamese vibes, or even have the tofu over Burmese curry noodles.

Looking to add some veggies to this meal? Ensaladang talong, a charred Filipino eggplant salad, or Aviyal from South India could be just the thing. Don’t miss the opportunity to serve it alongside tangy pickled amla, or miso-glazed eggplant, both offering a perfect balance of textures and tastes.

What about a dessert to wash this down with?

Treat yourself to the vibrant layers of che ba mau, taro rice pudding, or the indulgent chocolatey peanut goodness of martabak.

🤷‍♀️FAQ

✌️You might really wanna make these too.

These are some of my favey dishes to serve with this crispy tofu dreamboat:

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Tahu Goreng Kecap (Indonesian Fried Tofu)

Don't be tofu-lled by people who say tofu is bland. It’s time tofu-ck up your list of favey vegan dishes once and for all with this Indonesian Fried Tofu. The sauce alone you will want to drink for real. Your family will be go-reng nuts to have you make it more often!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Indonesian

Keyword: Fried Tofu, Tahu Goreng

Prep Time: 5 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 14 minutes minutes

Servings: 4 servings (8 pieces of tofu)

Calories: 509kcal

Cost: $8

Equipment

• Frying pan
• slotted spoon
• tongs

Ingredients

Tahu Goreng Sauce:

• 1 ½ teaspoons cooking oil
• 4 bird's eye chilies thinly sliced
• 3 cloves garlic minced
• 4 makrut lime leaves
• 2 Indonesian bay leaves
• 1 tablespoon lime juice or calamansi juice
• ⅓ cup tamarind concentrate
• 1 tablespoon tamari or soy sauce of your choice
• 1 tablespoon kecap manis
• 2 ½ teaspoons palm sugar coconut sugar, or brown sugar
• 1 ½ teaspoons corn starch
• ⅓ cup water

Tofu:

• 14 oz. 396 g. firm tofu
• 2 tablespoons tapioca starch or cornstarch
• ⅔ cup neutral tasting frying oil canola oil, sunflower oil, peanut oil

Garnishes:

• 2 shallots or ½ red onion, thinly sliced (or use prefried shallots)
• 4 teaspoons crushed roasted peanuts
• 2 teaspoons toasted sesame seeds
• 2 tablespoons minced chives
• ¼ cup cilantro leaves

Instructions

• Warm the oil in a saucepan over medium heat.  After 90 seconds when the oil is hot, add thinly sliced bird's eye chilies, minced garlic, makrut lime leaves, and Indonesian bay leaves. Sauté until fragrant, about 2-3 minutes.
• Mix in lime juice (or calamansi juice), tamarind concentrate, tamari (or soy sauce), kecap manis, sugar (palm sugar, coconut sugar, or brown sugar), and corn starch dissolved in water. Stir continuously until the sauce thickens to a glossy consistency. This should take about 2-3 minutes. Set aside.
• Cut 14 oz. (396 g.) firm tofu into 8 equal squares.
• Coat tofu cubes with tapioca starch (or cornstarch) until evenly covered.
• Place a pan over medium-high heat and add neutral-tasting frying oil. Heat the oil for about 2 minutes until it shimmers slightly, indicating it's hot enough for frying. Carefully add the coated tofu cubes to the hot oil. Fry them until they turn golden brown and crispy, around 3-4 minutes on each side. Use tongs or a slotted spoon to turn the tofu cubes for even frying. Remove the tofu from the oil and let it drain on a wire rack.
• If using fresh shallots, you can fry them in the same oil you used to fry the tofu until they're crispy. If using prefried shallots, skip this step.
• Place sauce down on a plate under the tofu, and garnish the tofu with fried shallots, crushed peanuts, sesame seeds, minced chives, cilantro, and optionally some additional sliced bird’s eye chilies and additional kecap manis.

Notes

Get the tofu dry: Before embarking on the frying process, ensure your tofu is moisture-free. Employ a gentle blotting technique using towels to extract any residual dampness. Alternatively, opt for a 15-minute session within a tofu press to diligently eliminate excess moisture. This preparatory step will yield a captivatingly crisp tofu texture, while also preventing any unwelcome sizzling splatters during the frying phase.

Masterful Frying: As you venture into the realm of frying, be mindful to grant ample breathing space to each tofu cube. Overcrowding the pan is the key culprit behind tofu pieces sticking together due to the presence of tapioca starch. If you prefer deep frying, the same rules apply. Drop to drop the tofu pieces into the hot oil one at a time so they don't stick together.

Embrace the Art of Garnishing: Elevate your culinary presentation by generously adorning your creation with an array of garnishes. Beyond the options I included in the recipe, consider garnishing with fried curry leaves or even blanched bean sprouts.

Nutrition

Calories: 509kcal | Carbohydrates: 23g | Protein: 10g | Fat: 37g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Sodium: 348mg | Potassium: 134mg | Fiber: 2g | Sugar: 10g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 2mg