Ingredients

  • Serves 4 people
  • 1 pc tau kwa

  • ½ cucumber (julienned)

  • 100 g ground peanuts

  • 5 red chilies (roughly chopped)

  • 6 cloves garlic

  • 5 large shallots (quartered)

  • ½ tbsp tamarind pulp mixed with 30ml water, seeds removed

  • 40 g bean sprouts (blanched)

  • 1 tsp toasted white sesame seeds

  • 35 ml sesame oil

  • 100 ml shallot oil

  • 20 ml kecap manis (sweet sauce)

  • 1 tbsp sugar

  • ½ tbsp salt

  • 50 ml water

Recipe Courtesy of Asian Food Network

Tauhu Goreng

“Don’t judge a dish by its cover” is an idiom that describes the Tauhu Goreng. A beautiful brown mess of deep fried tofu slathered in roasted ground peanuts, and caramelized sweet and spicy sauce made from Gula Melaka, tamarind, dark soy sauce, chillies and garlic. For a splash of colour and crunch, serve over a bed of cucumber and beansprouts!
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Vegetarian
Vegetarian
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Vegetarian
Vegetarian
  • Easy
  • 20 min
  • 20 min
  • 10 min
  • 2 steps
  • 15 Ingredients
  • Easy
  • 2 steps
  • 15 Ingredients
  • 20 min
  • 20 min
  • 10 min

Instructions

  1. Blend and fry peanut sauce

    • In a blender, add chili, garlic and shallots.  Blend into a rough paste, then add 35 ml sesame oil. Blend into a smooth paste.
    • In a pot on medium heat, add spice paste and fry for 10 minutes, or until dry.
    • Add ground peanuts and stir well
    • When combined, add 20 ml kecap manis, sugar, salt, water and tamarind water.  Mix well and simmer on low heat for 15 minutes.
    Blend and fry peanut sauce


  2. Shallow fry firm tofu

    • In a pot on medium heat, add 100ml shallot oil and shallow fry firm tofu.  Set aside to drain.
    • Cool the tofu and cut it into quarters.

    | Try air frying the bean curd for a healthy take on this dish.



Garnish and Serve!

Serve tofu hot with peanut sauce, blanched bean sprouts, and julienned cucumbers.  Garnish with toasted sesame seeds.

Garnish and Serve!

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