📝 About This Recipe
A beloved street food staple across Malaysia and Indonesia, Tahu Goreng is a masterclass in contrasting textures: shattering-crisp tofu skins giving way to a cloud-like interior. This version elevates the humble soy block with a complex, velvety peanut sauce infused with tamarind tang and bird's eye chili heat. Topped with a mountain of refreshing bean sprouts and crunchy cucumbers, it’s a vibrant, protein-packed celebration of Southeast Asian flavors.
🥗 Ingredients
The Tofu
- 4 blocks Firm Tofu (approx. 3-inch squares, patted very dry)
- 1/2 teaspoon Salt
- 1/4 teaspoon Turmeric powder (for a golden hue)
- 2 cups Vegetable oil (for deep frying)
The Spicy Peanut Sauce
- 1 cup Raw peanuts (skin-on or blanched)
- 3 cloves Garlic (peeled)
- 3-5 pieces Red Bird's Eye chilies (adjust to heat preference)
- 2 tablespoons Palm sugar (finely shaved; substitute with brown sugar)
- 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 1 tablespoon Tamarind paste (concentrate, dissolved in 1/2 cup warm water)
- to taste Salt
Fresh Garnishes
- 1 cup Bean sprouts (blanched for 30 seconds)
- 1/2 piece Cucumber (julienned or sliced into matchsticks)
- 2 tablespoons Shallots (fried until crispy)
- 1 stalk Green onions (finely sliced)
👨🍳 Instructions
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1
Prepare the tofu by cutting each block diagonally into two large triangles. Rub them gently with a mix of salt and turmeric powder, then set aside on paper towels to ensure they are bone-dry before frying.
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2
In a heavy-bottomed pan or wok, heat 2 tablespoons of oil over medium heat. Fry the raw peanuts, stirring constantly, for 5-7 minutes until they turn a deep golden brown. Drain and let cool.
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3
In the same oil used for peanuts, fry the garlic cloves and bird's eye chilies for 1-2 minutes until softened and fragrant. Remove and set aside.
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4
Using a food processor or a traditional mortar and pestle, grind the fried peanuts, garlic, and chilies into a coarse paste. For a more authentic texture, keep some peanut chunks intact.
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5
Transfer the peanut paste to a small saucepan. Add the tamarind water, palm sugar, and Kecap Manis. Simmer over low heat for 5 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate slightly. Season with salt to taste.
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6
While the sauce simmers, heat the remaining vegetable oil in your wok to 350°F (175°C). You can test the heat by dipping a wooden chopstick in; it should bubble vigorously.
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7
Carefully slide the tofu triangles into the hot oil. Fry in batches to avoid overcrowding, which drops the oil temperature and leads to soggy tofu.
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8
Fry the tofu for 4-5 minutes per side, or until the exterior is a deep, crusty golden brown. The skin should feel firm and crisp when tapped with tongs.
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9
Remove the tofu and drain on a wire rack or paper towels. For an extra-crispy result, let them rest for 2 minutes, then flash-fry them again for 60 seconds.
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10
Blanch the bean sprouts in boiling water for exactly 30 seconds, then immediately plunge them into ice water to maintain their crunch. Drain well.
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11
To assemble, place two or three tofu triangles on a plate. If they are very large, you can cut them into smaller cubes after frying to expose the soft white interior.
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12
Generously ladle the warm peanut sauce over the tofu. Top with a handful of blanched bean sprouts and julienned cucumbers.
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13
Finish the dish with a sprinkle of fried shallots and sliced green onions for that essential aromatic crunch. Serve immediately while the tofu is hot and the vegetables are cool.
💡 Chef's Tips
Always use 'Firm' or 'Extra Firm' tofu; silken tofu will fall apart during the deep-frying process. For the crispiest skin, ensure the tofu surface is completely dry before it hits the oil—moisture is the enemy of crunch. If your peanut sauce is too thick, thin it out with a tablespoon of warm water at a time until it reaches a pourable consistency. Don't skip the Kecap Manis; its unique molasses-like sweetness is what defines the flavor profile of authentic Tahu Goreng. If you prefer a milder sauce, deseed the bird's eye chilies or substitute them with milder long red chilies.
🍽️ Serving Suggestions
Serve as a hearty appetizer or a light main course alongside steamed jasmine rice. Pairs beautifully with a cold glass of Teh Tarik (pulled milk tea) or a refreshing Lime Juice. Add a side of 'Lontong' (compressed rice cakes) to turn this into a more substantial Indonesian-style meal. For a complete feast, serve alongside a spicy Sambal Terasi and some prawn crackers (krupuk). Accompany with a side of pickled carrots and daikon (Acar) to cut through the richness of the peanut sauce.