Tahu goreng kecap

Tahu goreng kecap

Fried tofu with soy sauce

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60ml dark soy sauce
1 tablespoon dark palm sugar, chopped
1 onion, roughly chopped
1 teaspoon Sambal ulek
or 1 fresh red chilli, seeded and chopped
1 garlic clove
oil, for deep-frying
380g pressed firm tofu, cut into cubes
115g fresh bean sprouts, trimmed
4 spring onions, thinly sliced, to garnish

Method

  1. To make the sauce, put the soy sauce, palm sugar, onion, sambal ulek and garlic in a food processor and process until smooth. If a less pungent sauce is preferred, make one as in the recipe for tofu omelettes.
  2. Heat the oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the tofu, in batches, taking care not to break the curd, until browned on all sides. Drain on paper towel, then arrange on a serving plate. Top with the bean sprouts and garnish with the spring onion. Spoon over the sauce and serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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