Entree: Indonesia – East Java – Tahu Tek (Fried tofu and rice cake with spiced peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 2 cups (400 g) lontong or compressed rice cake, diced
- 2 cups (150 g) bean sprouts
- 1 cup (140 g) roasted peanuts
- 3 cloves garlic
- 3 shallots
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tamarind water or 1 tsp (5 g) tamarind paste dissolved in 1 tbsp (15 ml) water
- 1 tsp (5 g) shrimp paste (terasi) toasted, optional for authentic flavor
- 2 tbsp (30 ml) palm sugar or brown sugar
- 3 tbsp (45 ml) vegetable oil for frying
- 1 cucumber, sliced
- 1/4 cup (30 g) fried shallots for garnish
- Salt and freshly ground white pepper to taste

Instructions

1. Fry tofu cubes in hot oil until golden and crisp; drain on paper towels. Blanch bean sprouts briefly in boiling water, then drain.
2. In a mortar and pestle or food processor, pound or blitz roasted peanuts, garlic, shallots, shrimp paste (if using) into a coarse paste.
3. Transfer peanut paste to a small pan, add kecap manis, tamarind water, palm sugar, and a little water; simmer gently until thickened to a spoonable sauce. Adjust salt and pepper.
4. Arrange diced lontong, fried tofu, blanched sprouts, and cucumber on a plate; generously spoon peanut sauce over the top and finish with fried shallots. Serve warm.