Ingredients with Measurements:
- 2 blocks of firm tofu, cut into small cubes
- 2 cups of water
- 1 tsp of salt
- 1 tsp of sugar
- 1 tsp of tamarind paste
- 1 clove of garlic, minced
- 2 red chilies, sliced
- 1 tbsp of vegetable oil
- 1 cup of roasted peanuts, ground
- 1 tbsp of palm sugar
- 1 tsp of salt
- 1 tsp of tamarind paste
- 1 cup of water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pot, bring 2 cups of water to a boil. Add 1 tsp of salt, 1 tsp of sugar, and 1 tsp of tamarind paste. Stir well.
2. Add the tofu cubes to the pot and let them cook for 5 minutes. Drain and set aside.
3. In a pan, heat 1 tbsp of vegetable oil over medium heat. Add the minced garlic and sliced red chilies. Cook until fragrant.
4. Add the ground peanuts, palm sugar, 1 tsp of salt, and 1 tsp of tamarind paste to the pan. Stir well.
5. Add 1 cup of water to the pan and stir until the sauce thickens.
6. In a bowl, combine the cooked tofu cubes and the peanut sauce. Mix well.
7. Serve the tahu gejrot bumbu kacang in small bowls.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 18g
- Total carbohydrates: 13g
- Protein: 10g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or boiled potatoes.
- Roasted peanuts can be substituted with peanut butter.
Variations:
- Add sliced cucumbers or bean sprouts as toppings.
- Use different types of chili peppers for a spicier or milder taste.
- Add a squeeze of lime juice for a tangy flavor.
Tips and tricks:
- Make sure to drain the tofu cubes well before adding them to the peanut sauce.
- Adjust the amount of sugar and salt according to your taste preference.
- Use a blender or food processor to grind the peanuts for a smoother sauce.
Storage instructions:
- Store the leftover tahu gejrot bumbu kacang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tahu gejrot bumbu kacang in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the tahu gejrot bumbu kacang in small bowls or cups.
- Garnish with sliced red chilies and chopped peanuts.
Garnishes:
- Sliced red chilies
- Chopped peanuts
Pairings:
- Indonesian fried rice (nasi goreng)
- Indonesian chicken satay (sate ayam)
Suggested side dishes:
- Indonesian vegetable fritters (bakwan sayur)
- Indonesian corn fritters (perkedel jagung)
Troubleshooting advice:
- If the peanut sauce is too thick, add more water to thin it out.
- If the peanut sauce is too thin, add more ground peanuts to thicken it.
Food safety advice:
- Make sure to cook the tofu cubes thoroughly before adding them to the peanut sauce.
- Store the leftover tahu gejrot bumbu kacang in the refrigerator to prevent bacterial growth.
Food history:
- Tahu gejrot bumbu kacang is a popular street food in Indonesia, particularly in the city of Cirebon.
Flavor profiles:
- Savory, nutty, slightly sweet, and spicy.
Serving suggestions:
- Serve the tahu gejrot bumbu kacang as a snack or appetizer.
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Region: Indonesian