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Ingredients
- Serves 2-4 people
300 g white tofu
1 L cooking oil
Flour mixture:
250 g high protein flour
2 g baking soda
8 g salt
10 g chicken stock powder
7 g coriander powder
4 g white pepper powder
10 g garlic powder
Dipping mixture:
400 ml water
7 g salt
Sambal Kencur:
30 g red cayenne pepper
65 g curly red chili
10 g garlic
10 g shallots
20 g galangal
7 g salt
10 g sugar
1 kaffir lime
100 ml oil
Tahu Geprek Sambal Kencur (Smashed Tofu with Kencur Sambal)
Tahu Geprek Sambal Kencur comes with tofu, and a sprinkling of special spicy sambal. Geprek means “smashed” in Indonesian and this dish received its name from the act of “smashing” the tofu a little before dousing it with spicy kencur sambal. To make this dish vegan, just omit the chicken stock. A winner for everyone!
- Easy
- 30 min
- 20 min
- 15 min
- 2 steps
- 17 Ingredients
- Easy
- 2 steps
- 17 Ingredients
- 30 min
- 20 min
- 15 min
Instructions
-
Making Tahu Geprek
Cut tofu 2 cm thick and 6 cm wide.
Prepare the Flour Mixture: Combine high protein wheat flour, baking soda, salt, chicken stock powder, coriander powder, white pepper powder and garlic powder.
Prepare the Dipping Mixture: Combine water, powdered milk and salt. Then stir until the salt dissolves.
Coat the tofu with the Flour Mixture and the Dipping Mixture. Repeat until the tofu is fully coated.
Heat oil in a pan, then fry the tofu until golden brown over medium heat. Remove and set aside.
-
Making Sambal Kencur
Fry the curly red chili, red cayenne pepper, shallot and garlic.
- Prepare a mortar, and knead the fried ingredients with salt, kaffir lime, oil and galangal. Then add brown sugar and granulated sugar to the mix and continue to grind.
- Smash tofu in the mortar, just press down and not until it's crushed
Plate and Serve!
Pour the sambal kencur over and press the Tahu Geprek again before transferring to a serving plate. Serve with rice.
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Ingredients
- Serves 2-4 people
-
300 g white tofu
1 L cooking oil
Flour mixture:
250 g high protein flour
2 g baking soda
8 g salt
10 g chicken stock powder
7 g coriander powder
4 g white pepper powder
10 g garlic powder
Dipping mixture:
400 ml water
7 g salt
Sambal Kencur:
30 g red cayenne pepper
65 g curly red chili
10 g garlic
10 g shallots
20 g galangal
7 g salt
10 g sugar
1 kaffir lime
100 ml oil
Nutrition
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