Tahu Goreng (Deep Fried Tofu)
Deep frying is absolutely the best way to cook the tofu from our shop. Made lovingly in Brick Lane by a good friend of the shop.
- 16 oz firm or extra-firm tofu
- Oil for deep frying.
- ½ cabbage shredded
- 2 large tomatoes diced
- 3 cups fresh bean sprouts
For the Sauce
- 1-2 red chillies, finely chopped
- 5 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 Tbsp oil
- ½ tsp dried shrimp paste / fish sauce
- 200g coarsely chopped peanuts, or crunchy peanut butter.
- ⅔ cup water
- 4 Tbsp brown sugar (or coconut sugar, if you have)
- 4 Tbsp Soy Sauce
- 1 tsp salt
- 4 kaffir lime leaves (tear the edges to help release flavour)
- 2 bay leaves
Squeeze the tofu between two pieces of kitchen roll, using a heavy pot or a plate with something heavy on it. Leave for 30 minutes.
Do this again, until the kitchen roll comes out only slightly damp.
Cut the tofu into large chunks.
Steam the cabbage on high heat for 5 minutes. Set aside
Place the bean sprouts in a heat-proof mixing bowl and pour hot boiling water over it to cover and let it sit for 5 minutes. Discard water and place with the cabbage.
In a medium saucepan heat about 1 Tbsp of oil and add in shrimp paste / fish sauce and simmer for about 30 seconds or until fragrant. Add the chillies, shallots and garlic and stir fry for another minute. Add peanuts, keffir and basil leaves, sugar and the water
Let it come to a gentle simmer and cook for about 15 minutes. Turn off the heat and add the salt and soy sauce. Have a taste and add more soy sauce and sugar if needed. The taste should be quite sweet.
- This sauce can be frozen, or kept for about a week in the fridge.
- Deep fry the chunks of tofu until crispy and golden.
To serve, place the cabbage, bean sprouts and some fresh tomato on pieces of rice cake, or rice and add the hot deep fried tofu. Drizzle the dressing on top and sprinkle with some crispy fried shallots. Drizzle more soy sauce over the top and serve immediately.