Tahu Gejrot

Shopping list

• 400 g firm tofu — cut into 2cm cubes

  Sub
• 500 ml vegetable oil — for deep-frying

  Sub
• 100 g palm sugar (or soft light brown sugar) — grated or finely chopped

  Sub
• 150 ml water

  Sub
• 2 tbsp tamarind paste

  Sub
• 1 tbsp light soy sauce

  Sub
• 4 piece shallots — thinly sliced

  Sub
• 3 piece bird's eye chillies — sliced (adjust to taste)

  Sub
• 1 clove garlic clove — finely chopped

  Sub
• 1 pinch salt — to taste

  Sub

Step by step

1. 1

   Pat the tofu cubes completely dry with kitchen paper to prevent splattering.

2. 2

   Heat the vegetable oil in a wok or deep frying pan to 180°C. Test with a cube of bread: it should sizzle and turn golden in 30 seconds.

3. 3

   Carefully lower the tofu cubes into the hot oil in batches. Fry for 4– 5 minutes, turning occasionally, until deeply golden and crisp on all sides. Drain on kitchen paper and set aside.

4. 4

   In a small saucepan, combine the palm sugar and water over medium heat. Stir until the sugar dissolves completely, about 2 minutes.

5. 5

   Add the tamarind paste and soy sauce to the pan, stirring well. Simmer gently for 3– 4 minutes until the sauce thickens slightly and becomes glossy. Taste and adjust with a pinch of salt if needed.

6. 6

   Remove the sauce from the heat and stir in the sliced shallots, chillies, and garlic. Let stand for 2 minutes so the aromatics soften slightly in the warm sauce.

7. 7

   Arrange the fried tofu in a shallow serving bowl. Pour the warm sauce over the tofu, ensuring every piece is coated.

8. 8

   Serve immediately while the tofu is still warm and crisp, with extra sliced chillies on the side if desired.