Entree: Indonesia – Java – Tahu Gejrot (Deep-fried firm tofu served with a thin sweet-spicy-sour palm sugar and tamarind sauce with shallots and chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 30 min

Ingredients

- 14 oz (400 g) firm tofu block, pressed and cut into 1-inch (2.5 cm) cubes
- 2 cups (480 ml) neutral oil for deep frying
- 6 small shallots, thinly sliced, approx. 3 oz (85 g)
- 6 bird's eye chilies (cabe rawit), thinly sliced, approx. 0.5 oz (15 g) or to taste
- 3 tbsp (45 g) palm sugar, finely grated (or packed brown sugar)
- 3 tbsp (45 ml) tamarind paste mixed with 1/4 cup (60 ml) warm water
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) rice vinegar
- 1/4 cup (60 ml) water to adjust sauce
- 1/4 tsp (1.5 g) salt or to taste
- Optional garnish: 2 tbsp (15 g) fried shallots

Instructions

1. Heat the oil in a wok or deep skillet to 350°F (175°C). Fry the tofu cubes in batches until golden and crisp, about 3–5 minutes per batch. Drain on paper towels.
2. While the tofu fries, combine the grated palm sugar, tamarind water, kecap manis, rice vinegar, 1/4 cup (60 ml) water and salt in a small saucepan. Warm gently, stirring until the sugar dissolves and the sauce is thin but flavorful. Adjust sweetness or acidity to taste and remove from heat.
3. In a mortar and pestle lightly bruise or coarsely pound half the sliced shallots with half the sliced chilies to release juices; alternatively finely chop and mash them with the back of a spoon. Mix the pounded shallots and chilies into the warm sauce.
4. Place the fried tofu in a serving shallow bowl or platter, scatter the remaining raw sliced shallots and chilies over the tofu, then pour the warm sauce evenly over everything so the tofu soaks slightly.
5. Garnish with fried shallots if using and serve immediately so the tofu remains partly crisp and richly sauced.