Tahu Gejrot

🧂 Ingredients

• 400 g Firm or extra-firm tofu(Ensure it's well-drained and pressed to remove excess water for crispier frying.)
• 100 g Palm sugar (Gula Jawa)(Can be substituted with dark brown sugar if palm sugar is unavailable. Grate or finely chop it.)
• 2 tbsp Tamarind paste(Mix with 4 tbsp warm water and strain to get tamarind water. Adjust to taste.)
• 2 tbsp Vinegar(White vinegar or rice vinegar works well. Adjust to desired sourness.)
• 5-10 Bird's eye chilies (or to taste)(Adjust quantity based on your spice preference. Remove seeds for less heat.)
• 4 Shallots(Use Indonesian shallots (bawang merah) if possible, otherwise use regular shallots.)
• 2 cloves Garlic(Optional, but adds depth to the sauce.)
• 100 ml Water(For the sauce.)
• 1/2 tsp Salt(Or to taste.)
• For frying Vegetable oil(Enough to generously coat the bottom of the pan for shallow frying.)

👨‍🍳 Instructions

1. 1

   Prepare the tofu: Cut the drained and pressed tofu into bite-sized cubes (about 2-3 cm).

   ⏱️ 5 minutes
2. 2

   Fry the tofu: Heat vegetable oil in a wok or deep pan over medium-high heat until shimmering. Carefully add the tofu cubes in batches, ensuring not to overcrowd the pan. Fry for about 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   ⏱️ 10-12 minutes
3. 3

   Prepare the sauce aromatics: Peel and roughly chop the shallots and garlic (if using). Finely chop the bird's eye chilies. For a smoother sauce, you can pound or blend these aromatics into a coarse paste.

   ⏱️ 5 minutes
4. 4

   Make the sauce: In a saucepan, combine the palm sugar, tamarind water (prepared by mixing tamarind paste with warm water and straining), vinegar, chopped chilies, shallots, garlic (if using), water, and salt. Bring to a simmer over medium heat, stirring until the palm sugar has completely dissolved. Let it simmer gently for about 5 minutes to allow the flavors to meld. Taste and adjust sweetness, sourness, and saltiness as needed. The sauce should be a balanced sweet, sour, and slightly spicy liquid.

   ⏱️ 5-7 minutes
5. 5

   Assemble the Tahu Gejrot: Arrange the fried tofu cubes in individual serving bowls or a larger platter. Pour the warm sauce generously over the tofu, ensuring each piece is coated.

   ⏱️ 2 minutes
6. 6

   Serve immediately: Tahu Gejrot is best enjoyed hot and fresh while the tofu is still crispy and the sauce is warm. Garnish with extra chili if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For authentic flavor, use Indonesian palm sugar (Gula Jawa).
• ✓The consistency of the sauce should be like a thin syrup. If it's too thick, add a little more water.
• ✓Adjust the amount of chilies and vinegar to suit your personal preference for spice and tang.
• ✓This dish is a specialty from Cirebon, West Java, known for its unique flavor profile.

🔄 Variations

• Add a small piece of garlic to the sauce for a more pungent flavor.
• For a spicier version, increase the number of bird's eye chilies or add a pinch of chili flakes.
• Some variations include a small amount of fermented shrimp paste (terasi) for an umami boost.

🥗 Nutrition

Per serving