Tahu Gejrot

Ingredients

• 1 block (14 oz) extra-firm tofu
• 2 cups vegetable oil for frying
• 3 medium shallots
• 2 whole red bird's-eye chilies
• 2 tablespoons palm sugar or light brown sugar
• 2 tablespoons rice vinegar or lime juice

Instructions

1. 1

   Remove the tofu block from its package and drain the liquid by tilting the package over a sink. Place the tofu on a clean kitchen towel and wrap it loosely, then set it on a plate with another towel on top. Let it rest for 5 minutes to remove excess moisture.

2. 2

   Unwrap the tofu and place it on a cutting board. Using a sharp knife, cut the tofu block lengthwise into two equal halves, then cut each half into three rectangular slabs about 1/2 inch thick, creating six pieces total.

3. 3

   Peel the shallots by slicing off the root end and peeling away the papery skin. Slice each shallot lengthwise in half, then slice crosswise into very thin half-moon pieces about 1/8 inch thick — they should look like paper-thin slivers.

4. 4

   Rinse the red chilies under cool water and pat dry. Using a sharp knife, slice each chili crosswise into thin rings, removing and discarding the stem. Keep the seeds in for spiciness, or scrape them out with a knife if you prefer milder heat.

5. 5

   Pour the vegetable oil into a medium saucepan or deep skillet until it reaches about 2 inches deep. Place the pan over medium-high heat and wait 3–4 minutes, checking the oil's heat by carefully lowering a tofu piece to the surface — it should sizzle and bubble immediately.

6. 6

   Working in two batches to avoid crowding, carefully lower three tofu slabs into the hot oil using tongs or a slotted spoon. Fry for 2–3 minutes per side, turning once, until each side turns golden brown like honey, with edges slightly darker. Transfer to a paper towel–lined plate.

7. 7

   Fry the remaining three tofu slabs in the same hot oil for 2–3 minutes per side until golden and crispy, then transfer to the paper towels with the others.

8. 8

   While the tofu fries, combine the sliced shallots, sliced chilies, palm sugar, and rice vinegar in a small bowl. Stir everything together until the sugar dissolves, about 30 seconds. Taste the sauce and add a pinch of salt if desired.

9. 9

   Arrange the fried tofu pieces on a serving plate in a single layer, standing them upright or laying them flat. Pour the warm shallot-chili sauce evenly over the top of all the tofu pieces, letting it pool slightly. Serve immediately while the tofu is still hot and crispy.

Tools you’ll need

• cutting board
• sharp knife
• kitchen towels
• medium saucepan or deep skillet (10+ inch)
• thermometer or chopstick for oil temperature testing
• tongs or slotted spoon
• paper towels
• small bowl
• spoon for stirring
• serving plate

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