19min 4 ppl
Tahu Goreng
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 6 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 13g
Carbs 32g
Fats 22g
About this dish
Golden fried tofu and beansprouts drenched in a sweet, tangy peanut and tamarind sauce, a simple vegan hawker plate finished with crushed peanuts.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Beansproutsblanched150 g
- Cucumbersliced1
Plant Proteins
- Firm tofucut into slabs400 g
Tins & Jars
- Tamarind Pastefor the sauce1 tbsp
Dried Goods
- Roasted peanutsfor the sauce100 g
- Palm sugarfor the sauce3 tbsp
- Crispy fried shallotsto garnish2 tbsp
Spices & Seasonings
- Dried Red Chilliessoaked, for the sauce2
Oils & Condiments
- Vegetable Oilfor deep-frying400 ml
- Dark soy saucefor the sauce1 tbsp
Utensils
- Wok
- Meat thermometer
- Slotted spoon
- Blender
Method
1
Blend the roasted peanuts, soaked chillies, tamarind paste, palm sugar, dark soy sauce and 100ml of water into a thick, smooth sauce.
Approx. 6 minutes
2
Heat the vegetable oil in a wok to 175°C.
Approx. 8 minutes
3
Fry the tofu slabs for six minutes, turning occasionally, until deep golden and crisp on all sides.
Approx. 6 minutes
4
Drain the fried tofu on kitchen paper, then cut into bite-sized cubes.
Approx. 4 minutes
5
Arrange the tofu, beansprouts and sliced cucumber on a serving plate.
Approx. 4 minutes
6
Spoon the peanut sauce generously over the top and scatter with crispy fried shallots to serve.
Approx. 3 minutes
