Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 2 cups of water
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1 teaspoon of shrimp paste
- 1 teaspoon of palm sugar
- 1 teaspoon of salt
- 1 tablespoon of tamarind juice
- 1 tablespoon of vegetable oil
Special Equipment Needed:
- Mortar and pestle (optional)
Step-by-Step Instructions:
1. In a mortar and pestle, grind together the garlic, red chilies, shrimp paste, palm sugar, and salt until it forms a paste. If you don't have a mortar and pestle, you can use a food processor or chop the ingredients finely.
2. Heat the vegetable oil in a pan over medium heat. Add the spice paste and stir-fry until fragrant, about 2-3 minutes.
3. Add the water and tamarind juice to the pan and bring to a boil.
4. Add the tofu cubes to the pan and let them cook for 2-3 minutes until heated through.
5. Remove from heat and let cool for a few minutes.
6. Serve the tahu gejrot in small bowls with some of the broth.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 85
Fat per serving: 5g
Protein per serving: 7g
Carbohydrates per serving: 4g
Fiber per serving: 1g
Sugar per serving: 2g
Substitutions for ingredients:
- If you can't find palm sugar, you can substitute brown sugar.
- If you don't have tamarind juice, you can use lime juice instead.
Variations:
- You can add some sliced shallots to the spice paste for extra flavor.
- You can use chicken or beef instead of tofu.
- You can add some vegetables like green beans or carrots to the broth.
Tips and Tricks:
- Make sure to use firm tofu so that it doesn't fall apart when you cook it.
- You can adjust the amount of red chilies to your liking for spiciness.
- You can make the spice paste ahead of time and keep it in the fridge for up to a week.
Storage Instructions:
Store any leftover tahu gejrot in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
To reheat, simply heat up the tahu gejrot in a pan over medium heat until heated through.
Presentation Ideas:
Serve the tahu gejrot in small bowls with some of the broth. You can garnish with some sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Fried rice
- Nasi goreng (Indonesian fried rice)
Suggested Side Dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Sate (Indonesian skewered meat)
- Tempeh goreng (fried tempeh)
Troubleshooting Advice:
- If the broth is too salty, you can add some more water to dilute it.
- If the broth is too sour, you can add some more palm sugar to balance it out.
Food Safety Advice:
- Make sure to cook the tofu and broth thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the fridge and reheat thoroughly before eating.
Food History:
Tahu gejrot is a popular street food in Indonesia, particularly in the city of Cirebon. It is believed to have originated in the 1970s and has since become a beloved snack throughout the country.
Flavor Profiles:
Tahu gejrot has a spicy, sweet, and sour flavor profile.
Serving Suggestions:
Serve the tahu gejrot as a snack or appetizer before a meal.
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Region: Indonesian