SnackAppetizerSide Dish

Tahu Gejrot

Name: Tahu Gejrot
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 500 g firm tofu pressed and cut into 2 cm cubes; 300 ml vegetable oil for frying; 3 pcs shallot thinly sliced; 2 clove garlic minced; 2 pcs red chili sliced; 5 pcs bird's eye chili sliced; 50 g palm sugar grated; 1 tbsp tamarind paste; 1 tbsp soy sauce; 100 ml water; 0.5 pcs lime juice only (optional)

Experience the vibrant flavors of Indonesian street food with this Tahu Gejrot, a vegan delight featuring crispy fried tofu drenched in a sweet, spicy, and tangy palm sugar sauce. Each bite offers a delightful contrast of textures and a complex flavor profile, making it a perfect appetizer or light meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 277 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfirm tofu, pressed and cut into 2 cm cubes
300 mlvegetable oil, for frying

sauce

3 pcsshallot, thinly sliced
2 clovegarlic, minced
2 pcsred chili, sliced
5 pcsbird's eye chili, sliced
50 gpalm sugar, grated
1 tbsptamarind paste
1 tbspsoy sauce
100 mlwater

garnish

0.5 pcslime, juice only(optional)

Equipment

Chef's knife · Cutting board · Deep frying pan or Wok · Kitchen thermometer · Slotted spoon · Paper towels · Small saucepan · Serving bowl

The method

Step by step

1
Cut the firm tofu into 2 cm (¾ inch) cubes.
Cook’s note: Ensure uniform cubes for even frying and better presentation.
2
Finely chop the shallots, garlic, red chili, and bird's eye chilies.
Cook’s note: For a milder sauce, remove the seeds from the chilies before chopping.
3
Heat 300 ml of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 170°C (340°F).
About 3 min
Cook’s note: Use a kitchen thermometer to accurately gauge the oil temperature; too cool and the tofu will be greasy, too hot and it will burn.
4
Carefully add the tofu cubes to the hot oil in batches, ensuring not to overcrowd the pan.
Cook’s note: Overcrowding the pan lowers the oil temperature, leading to soggy rather than crispy tofu.
5
Fry the tofu for 5-7 minutes, turning occasionally with a slotted spoon, until golden brown and crispy on all sides.
About 7 min
Cook’s note: Achieving a good crisp on the tofu is crucial as it will absorb the flavorful sauce without becoming mushy.
6
Remove the fried tofu with a slotted spoon and transfer it to a plate lined with paper towels to drain any excess oil.
About 1 min
Cook’s note: Draining excess oil helps maintain the tofu's crispiness and prevents the final dish from being greasy.
7
In a small saucepan, combine the chopped shallots, garlic, red chili, bird's eye chilies, palm sugar, tamarind paste, soy sauce, and 100 ml of water.
Cook’s note: Break up the palm sugar if it's in a solid block to help it dissolve faster.
8
Bring the sauce mixture to a gentle simmer over medium heat, stirring continuously until the palm sugar is fully dissolved.
About 3 min
Cook’s note: Stirring prevents the palm sugar from sticking to the bottom and burning.
9
Continue to simmer the sauce for another 2-3 minutes, allowing it to slightly thicken to a syrupy consistency.
About 3 min
Cook’s note: The sauce should be thick enough to coat the back of a spoon, but not overly reduced.
10
Pour the warm sauce evenly over the crispy fried tofu in a serving bowl.
About 1 min
Cook’s note: Pouring the sauce while it's warm helps the tofu absorb the flavors more effectively.
11
Gently toss the tofu to ensure each piece is thoroughly coated with the sweet, spicy, and tangy sauce.
About 1 min
Cook’s note: Use a spatula or tongs to gently toss, avoiding breaking the crispy tofu.
12
Serve immediately, optionally garnished with a fresh squeeze of lime juice for an extra bright finish.
Cook’s note: The lime juice adds a refreshing zest that cuts through the richness of the sauce.

Per serving

Nutrition

68%Score

Calories: 276.6kcal
Protein: 11.2g
Carbs: 27.6g
Fat: 15.2g
Fibre: 1.7g
Sugar: 15.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Tahu Gejrot is fantastic on its own, but also pairs wonderfully with steamed white rice for a more substantial meal. For an extra kick, you can increase the amount of bird's eye chilies. A sprinkle of fried shallots or chopped peanuts would also add a delightful textural contrast.

Storage

Store leftover Tahu Gejrot in an airtight container in the refrigerator. The tofu may lose some crispness over time.

Reheating

Reheat gently in a microwave for 1-2 minutes until warmed through, or in a pan over medium heat. The tofu will not regain its original crispness.