Sambal Goreng Tofu
goreng tofu # 61 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 84.
- 1/2 block of tofu
- 3 tablespoons of sliced onions
- 1 clove of sliced garlic
- 1 teaspoon sambal
terasi(or one teaspoon sambal ulekand 1/2 a teaspoon of terasi)
- 1 teaspoon of
asemthe size of a walnut (tamarind)
- 1 stalk
- 1 salam leave (Asian bay leave)
- 1 tablespoon sweet soy sauce (
- 1/8 block of
- 6 tablespoons of oil
- Cut the block of tofu into slices of about 2 cm thick
- Cut each slice into six pieces
- Dilute the
asem(tamarind) together with salt in 4 tablespoons of water.
- Strain this and let the pieces of tofu seasoned with black pepper, marinate in the asem for 1 hour and scoop through once in a while.
- Let the tofu drain and fry the pieces in the oil until golden brown.
- Rub onions, garlic, sambal
and galangaltogether into a paste.
- Fry this in the oil.
- Add the
lemongrass, coconut cream and salam (Asian bay leaf) and warm up the pieces of tofuin this sauce.
- Add the sweet soy sauce before serving
I bought my block of tofu at my local supermarket. I can buy lemongrass (
Asem is tamarind. I go to my local Asian store to buy
Santen is cooked coconut cream and is sold in blocks at the supermarket. You can also use 1/8 liter thick coconut milk.
Trassi is fermented shrimp paste and is widely used in Indonesian food, especially in vegetable dishes. The use of
Marinating the tofu
This recipe starts with marinating the tofu. Tofu does not have much flavor by itself. I cut the tofu into cubes and sprinkle them with a teaspoon of black pepper. Then I mix four tablespoons of water with the
Make the bumbu (spice mix)
While my tofu is sucking up the acidic tamarind flavor, I focus on my spice mix (
I blend onions, garlic, sambal and galangal together into a bumbu.
I pulse my machine about 5 times; until everything is very finely chopped and all the flavors are well released. I give it an extra stir with a spoon so all the spices are mixed well.
My tofu has been marinated long enough, so time to fry. I use deep-frying oil. The package states it contains an anti-foam agent to prevent oil splatters (and smell).
I fry my tofu until golden brown (about 5 minutes per batch). I fry about 5 pieces at the time,
When the tofu is done, the
The block of
I have drained my fried tofu on some kitchen towels. They are now ready to dip into the pan too. I mix the tofu well into the sticky
Kecap manis (sweet soy sauce)
And now the finishing touch: the sweet soy sauce. I use the tastiest soy sauce I know: Ketjap Manis from ABC. This thick and sweet sauce gives exactly the extra layer of flavor that this sambal