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!
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.
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.
Let's plate and serve!
Serve tofu hot with peanut sauce, blanched bean sprouts, and julienned cucumbers. Garnish with toasted sesame seeds!