Tahu Goreng

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This Malay and Nyonya dish of deep-fried beancurd with a spicy peanut sauce is beloved across Indonesia, Malaysia and Singapore!

Let's start cooking!

Blended spice paste in pot

Step 1 - Blend and fry peanut sauce

  • In a blender, add chili, garlic and 5 quartered 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 40 ml kecap manis, 1 Tbsp sugar, ½ Tbsp salt, 50 ml water and tamarind water. Mix well and simmer on low heat for 15 minutes.
Make your own shallot oil and crispy shallots! In a pot on medium heat, add 200 ml vegetable oil and 5 thinly sliced shallots. When the shallots start changing color from golden to brown, turn off the heat. Allow shallots to to render in the oil for another 10 minutes to impart more flavor, and turn a darker brown. Strain the shallots and keep them for garnishing, and bottle the oil for a delicious condiment!
Tofu simmered in pot

Step 2 - Shallow-fry firm tofu

  • In a pot on medium heat, add 100 ml shallot oil and shallow-fry firm tofu. Set aside to drain.
Try air-frying the beancurd for a healthy take on this dish

Let's plate and serve!

Tahu goreng on plate with chili and fork

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

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