📝 About This Recipe
A beloved staple of Indonesian street food and home kitchens, Tahu Goreng is the ultimate celebration of texture—shattering-crisp on the outside with a cloud-like, silky interior. This recipe elevates the humble soybean curd using a traditional 'ungkep' simmering method to infuse the tofu with aromatic turmeric and coriander before frying. Served with a punchy, sweet-and-spicy bird's eye chili soy sauce, it’s an addictive snack or a versatile side dish that brings the vibrant flavors of Jakarta straight to your table.
🥗 Ingredients
Main Ingredients
- 2 blocks Firm Tofu (approx. 14oz each, cut into 2-inch cubes or triangles)
- 2 cups Vegetable Oil (for deep frying; use a high smoke point oil like canola or peanut)
- 1 cup Water (for the aromatic brine)
Aromatic Brine (The Ungkep Paste)
- 4 cloves Garlic (peeled and smashed into a paste)
- 1 tablespoon Coriander Powder (toasted for better aroma)
- 1 teaspoon Turmeric Powder (for a beautiful golden hue)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 2 pieces Indonesian Bay Leaf (Daun Salam) (optional, for earthy depth)
Spicy Kecap Manis Sauce
- 1/2 cup Kecap Manis (Indonesian sweet soy sauce)
- 3-5 pieces Bird's Eye Chilies (thinly sliced; adjust for heat preference)
- 2 pieces Shallots (finely sliced)
- 1/2 Lime (juiced, to cut through the sweetness)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for extra crunch)
- 1/2 Fresh Cucumber (sliced into rounds for a cooling contrast)
👨🍳 Instructions
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1
Prepare the tofu by cutting each block into uniform 2-inch cubes or diagonal triangles. Gently pat them dry with a paper towel.
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2
In a mortar and pestle or a small blender, grind the garlic, coriander powder, turmeric, and salt with a splash of water until a smooth paste forms.
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3
In a wide skillet or pot, combine the spice paste, 1 cup of water, and the Indonesian bay leaves. Bring to a gentle simmer over medium heat.
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4
Add the tofu pieces to the simmering liquid. Ensure the tofu is mostly submerged; add a little more water if necessary. Simmer for 10 minutes, turning the tofu halfway through, until the liquid has reduced and the tofu has absorbed the yellow spice color.
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5
Remove the tofu from the liquid and place on a wire rack to drain and cool for at least 5-10 minutes. This drying step is crucial for achieving a crispy exterior.
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6
While the tofu cools, prepare the dipping sauce by mixing the kecap manis, sliced chilies, sliced shallots, and lime juice in a small bowl. Stir well and set aside.
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7
Heat the vegetable oil in a deep frying pan or wok over medium-high heat. The oil is ready when a wooden chopstick bubbles vigorously when dipped in (approx. 350°F / 175°C).
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8
Carefully slide the tofu pieces into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy tofu.
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9
Fry the tofu for 3-5 minutes per side, turning occasionally, until the skin is deep golden brown and feels firm/crispy to the touch.
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10
Use a slotted spoon to remove the tofu and drain on paper towels or a wire rack to remove excess oil.
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11
Transfer the hot tofu to a serving platter. Garnish generously with fried shallots and serve immediately while the exterior is at its peak crispness.
💡 Chef's Tips
For the crispiest results, ensure the tofu is as dry as possible before it hits the oil; moisture is the enemy of crunch. If you prefer an even lighter texture, use 'Tahu Pong' (hollow tofu) which puffs up beautifully when fried. Don't skip the 'ungkep' (simmering) step; this is what separates authentic Indonesian Tahu Goreng from plain fried tofu by flavoring it to the core. Store any leftover dipping sauce in the fridge; it actually tastes better the next day as the chili and shallot flavors meld. Use a cast iron wok if possible, as it retains heat better for consistent frying.
🍽️ Serving Suggestions
Serve as a protein-rich snack alongside a cold glass of Es Teh Manis (Indonesian sweet iced tea). Pair with a warm bowl of Sayur Lodeh (vegetable curry in coconut milk) and steamed jasmine rice for a complete meal. Use as a topping for Gado-Gado (Indonesian salad with peanut sauce) for added texture. Serve alongside 'Sambal Terasi' (shrimp paste chili sauce) for those who crave even more heat. Accompanied by fresh raw cabbage and cucumber slices to refresh the palate between bites.