Tahu gejrot is a popular dish from West Java, consisting of fried tofu puffs (tahu pong or taupok) drenched in a gravy of soy sauce, tamarind, and chillies.
- 100gr tofu puffs
- 4 shallots
- 1 red bird’s eye chilli
- 2 green bird’s eye chillies
- 4 cloves garlic
- ½ tsp tamarind paste
- 1 tsp sweet soy sauce
- 1 tbsp Chinese parsley
- 30 ml water
- 2 tbsp vegetable oil
- Oil for deep frying
- Soak the tofu in hot water for 5 min. Drain, squeeze the water out, and then either deep fry or toast it.
- Cut the tofu up into small strips or bite-sized pieces.
- Pound the shallots, chillies and garlic coarsely.
- Dilute the tamarind paste in 30 ml water.
- In a pot, bring the tamarind water to a boil.
- Add the pounded paste and the sweet soy sauce. Let it boil for 10 mins.
- Turn off the stove. Pour the broth over the fried tofu. Garnish with Chinese parsley and serve.
- I’ve made a less spicy version of the dish. If you prefer more spice, add more bird’s eye chillies.
Keywords: Quick and Easy, Vegan, Taupok, Tamrind, Soy Sauce