Tofu pedas is a simple dish of crispy fried tofu in a sweet and slightly spicy soy sauce and chili pepper. This dish fits perfectly in a vegan diet. Or as a side dish alongside a tender sajoer lodeh, for example.
This tofu pedas is enough for 3 people (as a side dish) and is ready in 30 minutes.
Tahoe Pedas # 348 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 289.
- 1 block tofu (about 400 grams)
- 6 tablespoons of oil
Herbs and spices
- 5 tablespoons of chopped onions
- 2 chopped garlic cloves
- 2 teaspoons of sambal ulek
- 1 teaspoon of galangal
- 1 teaspoon of Javanese sugar
- 1 salam leaf (Asian bay leaf)
- 2 tablespoons of soy sauce (kecap manis)
- Cut the bean curd into dice, sprinkle with a some salt and fry in the oil until golden brown.
- Drain on kitchen towel
- Rub onions, garlic, sambal, galangal and sugar together into a paste.
- Fry this in the leftover oil, add the soy sauce and salam leaves and stir in the pieces of tofu.
I get firm tofu from the supermarket (they only have one). Laos is also available at the supermarket, as a powder. Only for salam leaf I have to go to a specialist Asian shop. Salam is Asian bay leaf.
This recipe contains very simple ingredients but because of the combinations makes a fantastic all over flavor. Important ot remember: fry the tofu until cripsy. It makes all the difference.
I therefore start with frying my tofu in at least six tablespoons of sunflower oil. I sprinkle the cubes with half a teaspoon of salt and then carefully place them in the hot oil.
On medium heat I fry the tofu until the pieces turn golden brown and crispy. This takes a while: least 15 minutes.
While they are baking, I have time to add the rest of the ingredients in my mortar (except the salam leaf) and grind this well. I’m making a bumbu.
Because I don’t have any sambal ulek, I use a piece of chili pepper. While rubbing the bumbu I add half a teaspoon of salt as well. That makes the ingredients turn tender quickly.
When my tofu is done. I add the bumbu to the leftover oil and saute, with the salam leaf, until the onions turn darker.
If everything is cooked well (after 3 minutes), the soy sauce can be added. I use ABC Kecap Manis: extremely sweet and syrupy. Everything sticks well to the tofu this way.
I love this simple tahu pedas that just needs some real attention. Great when you follow a vegan diet or make it because it is extremely delicious to eat.