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Indonesian fried tofu with peanut sauce
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in crispy Indonesian-style tofu with rich peanut sauce for a flavorful weeknight meal.
Ingredients:
  • 300.00 gm jasmine rice, rinsed
  • 4cm piece fresh ginger, thickly sliced
  • 85.80 gm crunchy peanut butter
  • 40.00 ml finely chopped unsalted peanuts, plus extra to serve
  • 2 1/2 tsp tamarind purée
  • 2 1/2 tsp sambal oelek
  • 1 garlic clove, crushed
  • 15.90 gm lime juice
  • 1 tsp palm sugar
  • 30.00 ml Sweet Soy Sauce Kecap Manis
  • 2 x 300g hard tofu, each cut into 8 slices crossways
  • 57.50 gm vegetable oil, for shallow-frying
  • 65.00 gm rice flour
  • 1 large carrot, halved lengthways, thinly sliced diagonally
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 250.00 ml bean sprouts, trimmed
  • 2 green onions, sliced, plus extra to serve
Instructions:
  • In a large saucepan, combine rice, ginger, and 1 1/2 cups of water. Bring to a boil over medium-high heat while covered. Lower the heat to medium-low and simmer partially covered for 12 to 15 minutes until the liquid is absorbed. Take off the heat, let it stand for 5 minutes, then remove and discard the ginger. Fluff the rice with a fork to separate the grains.
  • In a saucepan over medium heat, combine peanut butter, chopped peanuts, tamarind, sambal oelek, garlic, lime juice, sugar, kecap manis, and ½ cup water. Stir and cook for 2 to 3 minutes until smooth. Bring to a boil, then simmer on low heat for 8 to 10 minutes until slightly thickened, stirring occasionally.
  • - Use paper towel to gently pat dry the tofu. - Heat oil in a frying pan over medium-high heat. - Place rice flour in a shallow dish. - Lightly coat each piece of tofu by tossing it in the rice flour. - Cook tofu in two batches for 3 to 4 minutes per side until golden brown. - Transfer the cooked tofu to a plate lined with paper towel for draining.
  • Combine carrot, cucumber, sprouts, and onion with rice. Mix well to combine. Portion rice into serving bowls. Arrange tofu on top and drizzle with sauce. Garnish with extra peanuts and onion. Serve and enjoy.

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