Tahu goreng, literally ‘fried tofu’, is a simple, common and delicious Indonesian dish of lightly-marinated or braised firm tofu that’s then deep fried.
- 1 packet of firm tofu (around 250 gr)
- 4 cloves garlic
- 3 cm fresh turmeric or 1 tsp turmeric powder (optional)
- 0.5 tsp white pepper powder
- Salt to taste
- 1 tsp mushroom stock powder (optional)
- Water just enough to cover the tofu
- Cooking oil for deep frying
- Wash and cut the tofu according to your liking (I usually cut it in squares, around 3×3 cm)
- Blend into a fine paste: garlic and turmeric.
- In a small cooking pot, add the tofu, blended spices, white pepper powder, salt and mushroom stock.
- Add some water until the tofu surface is all covered.
- Boil the tofu over medium high heat for around 15 minutes.
- Cool the boiled tofu.
- Just before serving, deep fry the tofu until golden, around 4 minutes each side.
- Serve immediately.
- The tofu found in Indonesia is firm, and is not the silken tofu of Japanese cuisine. Be sure to use the firm tofu (tau kwa in Singapore), as silken tofu requires a completely different frying technique.
- One simple pleasure suggestion: a plate of rice served with tahu goreng and sambal kecap. It’s heaven!
Keywords: Non-spicy, quick and easy, common ingredients