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Loading...A beloved Indonesian street food, this tahu goreng features firm tofu marinated in an aromatic paste of garlic, shallots, coriander, and turmeric, then fried until deeply golden and crackly outside while staying soft and custardy inside. Served with a punchy dipping sauce of sweet soy, bird's eye chilies, and lime, it's an addictive snack or rice topping.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 22 gFat
- 3.5 gSaturated Fat
- 14 gCarbs
- 2 gFiber
- 6 gSugar
- 18 gProtein
- 580 mgSodium
- 280 mgPotassium
- 350 mgCalcium
- 3 mgIron
- 8 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the tofu and marinade
- 2 (14 oz) blocks extra-firm tofu, drained
- 1 tsp fine sea salt
- 4 cloves garlic, peeled
- 3 shallots, peeled and roughly chopped
- 1 Tbsp toasted coriander seeds, ground
- 1 tsp ground turmeric
- 1/2 tsp white pepper
- 1/2 tsp baking powder
For the coating
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- About 3 cups neutral oil, for deep frying
For the sweet soy-chili dipping sauce
- 3 Tbsp kecap manis (sweet soy sauce)
- 1 Tbsp rice vinegar
- 2 red bird's eye chilies, thinly sliced
- 1 small shallot, minced
- 1 Tbsp lime juice
Directions
- Slice each block of tofu crosswise into 1-inch thick slabs, then cut each slab into 2-inch pieces. Lay them on a clean kitchen towel, top with another towel, and weight with a cast-iron pan for 15 minutes to press out excess moisture.
- Meanwhile, make the marinade: pulse garlic, shallots, ground coriander, turmeric, white pepper, 1 tsp salt, baking powder, and 2 tablespoons water in a small food processor until a smooth paste forms.
- Transfer the paste to a large bowl, add the pressed tofu, and toss gently until every piece is coated. Let marinate at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours.
- In a shallow bowl, whisk rice flour, cornstarch, and kosher salt together. Dredge each tofu piece in the flour mixture, pressing lightly so the coating clings, then set on a wire rack.
- Pour oil into a heavy-bottomed pot to a depth of about 2 inches and heat to 350°F over medium heat. Fry the tofu in small batches (do not crowd) for about 3-4 minutes per side, until deeply golden and crisp all over.
- Transfer fried tofu to a paper towel-lined rack and immediately sprinkle lightly with salt. Keep warm in a 200°F oven while frying the rest.
- While the last batch fries, whisk together kecap manis, rice vinegar, sliced chilies, minced shallot, and lime juice in a small bowl to make the dipping sauce.
- Pile the hot tofu onto a plate, scatter with extra sliced chilies if you like, and serve right away with the sweet soy-chili sauce for dipping.
Cook’s Notes
- Truly pressing the tofu well is the key to a shatteringly crisp crust and avoiding oil splatters; give it the full 15 minutes under weight.
- Use extra-firm tofu only; silken or soft tofu will crumble in the marinade and absorb too much oil.
- Maintain oil temperature around 350°F; if it drops too low, the coating will soak up oil and turn greasy instead of crisp.
- Leftover fried tofu loses its crispness quickly, so fry only what you'll eat the same day.
- For tahu gejrot-style, drop a few hot cubes directly into the sauce so they soak up the flavors before eating.
