Tahu Pong from East-Java

Tahu Pong

Tahu Pong

Tahu Pong; that sounds fun! This tofu dish from East Java is completely different from the fried fermented bean curd I’ve made last week (I suddenly have a bean curd addiction 😉 from Central Java.

This tahu dish from East Java is covered in a sweet-sour sauce and topped with a hard-boiled egg. I say: the perfect vegetarian dish for warm weather.

Tahu from East Java (Tahu Pong) # 355 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 294.


  • 1/2 block of tofu
  • 2 hard-boiled eggs
  • 8 tablespoons of oil
  • 2 tablespoons of vinegar


  • 3 shredded cloves of garlic
  • 1 teaspoon sambal ulek
  • 3 tablespoons sweet soy sauce
  • salt
  1. Cut the bean curd into cubes of ± 2 1/2 cm and fry them in the oil.
  2. Peel the eggs.
  3. Rub the garlic with the sambal and a little salt together to make a paste.
  4. Mix in the vinegar and the soy sauce to make a sauce.
  5. Place the pieces of tahu on a dish, decorate them with slices of egg and pour the sauce over them.

Tahu Pong Ingredienten

Tahu Pong Ingredienten

I do not have fresh chilies anymore, but I have just made sambal with very spicy rawit. I therefore use only half a teaspoon.


I cut the tofu into cubes and fry them in two or three batches. It takes some time to get color on the tofu; let them bubble for a few minutes until they are golden brown and crisp.


In the meantime I make the sauce.

Garlic turns into a paste easily in the mortar. A little bit of salt makes it grind even faster.

Tofu Pong: garlic in cobek

The soy sauce and the vinegar can be added now. It may seem like a lot of vinegar, but that makes this recipe really tasty. This sauce must be sweet and sour. I use a good quality vinegar for this. For example wine or rice vinegar.

I have fried and drained the tofu on a kitchen towel and I’ve placed it on a plate. The sliced eggs go on top and I pour over the delicious sauce. I leave it like this for about 15 minutes. It has the time to suck up all those lovely sweet and sour flavors.

We eat this tahu pong with a boiled potato. I still had a few left from another dinner.

My husband is allergic to potato so I made udon noodles too (a somewhat thicker Japanese noodle). Because the tahu pong is pretty ‘wet’ because of the sauce, all the noodles are covered quickly and is therefore delicious.

Tahu Pong

I love the sweet and sour flavor of this tahu pong; it’s so typical Indonesian! Selamat Makan.

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