Tahu Gejrot
Crispy fried tofu topped with a tangy, spicy tamarind-based sauce that soaks into every bite. This popular Indonesian street food is served warm and bursting with bright, complex flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 14g
Ingredients
- 400 g firm tofu, pressed
- 1 liter vegetable oil for frying
- 3 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 3 cloves garlic cloves, minced
- 2 whole red chiles, sliced thin
- 1 whole shallot, thinly sliced
- 150 ml water
- ½ teaspoon salt
- 2 tablespoons fried shallots, for garnish
- 1 tablespoon fresh cilantro, chopped
Instructions
- 1
Press the tofu between paper towels under a heavy weight for 15 minutes to remove excess moisture.
- 2
Cut the pressed tofu into 8 equal rectangles or cubes.
- 3
Heat oil in a wok or deep-fry pan to 175°C (350°F). Working in batches, fry tofu pieces for 4–5 minutes until golden brown on all sides. Drain on paper towels.
- 4
In a small saucepan, combine tamarind paste, palm sugar, minced garlic, red chiles, shallot, water, and salt over medium heat.
- 5
Stir continuously for 3–4 minutes until the sauce is well combined and slightly thickened. Taste and adjust seasoning as needed.
- 6
Arrange fried tofu on a serving plate and pour the warm sauce generously over the top.
- 7
Garnish with fried shallots and fresh cilantro. Serve immediately while hot.
Tools you’ll need
- wok or deep-fry pan
- cooking thermometer
- slotted spoon
- paper towels
- small saucepan
- wooden spoon
- cutting board
- knife
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