Tahu Goreng (Indonesian Fried Tofu)

About This Recipe

Tahu goreng — fried tofu — is one of the great unsung workhorses of Indonesian cuisine. Blocks of firm tofu are deep-fried until the outside develops a crinkled, golden shell while the inside remains silky and hot, then served with a trio of sauces that elevate them completely: sweet kecap manis (Indonesian sweet soy sauce), fiery sambal, and sometimes a drizzle of peanut sauce. What makes Indonesian tahu goreng distinct from plain fried tofu is the choice of tofu: Indonesian cooks prefer a firm but custardy tofu with a notably coarser texture than silken varieties, often lightly salted before frying. The result is a dish that satisfies across all eating occasions — a late-night snack from a kaki lima cart, a side dish in a nasi padang spread, or a protein-forward vegetarian main alongside steamed rice. Across Java and Sumatra, variations include stuffed tahu (filled with vegetables or glass noodles) and tahu sumedang (from West Java), famous for its particularly airy, crispy crust.

Ingredients

Serves 4

• 500 gfirm tofu, cut into 3cm cubes
• 1 tspsalt
• 500 mlneutral oil, for deep frying
• 3 tbspkecap manis (Indonesian sweet soy sauce)
• 2 tbspsambal oelek
• 1 tbsplime juice
• 2 tbsppeanut sauce (optional, for serving)
• 2scallions, sliced, for garnish
• 1 handfulfried shallots, for garnish

Instructions

1. 1

   Dry the tofu

   Press tofu blocks between clean kitchen towels with a heavy pan on top for 20 minutes. Cut into cubes and pat dry again. Season with salt.

2. 2

   Heat oil

   Heat oil in a wok or saucepan to 180°C. The oil should be deep enough to submerge the tofu cubes.

3. 3

   Fry the tofu

   Fry tofu in two batches, 5–7 minutes per batch, until the exterior is golden-brown and slightly crinkling. Do not crowd the pan — it lowers the oil temperature and produces pale, greasy tofu.

   A splatter screen is useful as tofu releases steam initially.

4. 4

   Drain

   Remove with a spider strainer and drain on a wire rack, not paper towel, so the base stays crispy.

5. 5

   Make dipping sauce

   Stir kecap manis, sambal oelek, and lime juice together in a small bowl. Taste and adjust chili heat to preference.

6. 6

   Serve

   Arrange tofu on a plate. Drizzle with kecap manis sauce. Scatter fried shallots and scallions. Serve peanut sauce on the side if using.

Variations

• •

  Tahu isi (stuffed tofu): cut a pocket into each cube and fill with a small amount of bean sprouts, glass noodles, and carrot before frying.

• •

  Grilled tahu: marinate in kecap manis and garlic, then grill for a smoky variation.

• •

  Tahu petis: served with dark shrimp paste sauce instead of kecap manis, popular in Surabaya.

Storage

Fried tofu is best eaten immediately. Refrigerate up to 2 days and re-fry in hot oil for 2 minutes, or bake at 200°C for 8 minutes to restore crispiness.

Frequently Asked Questions