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!
Servings: 4 servings (8 pieces of tofu)
Calories: 509kcal
Cost: $8
Equipment
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 cornstarch
- 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