Ingredients with Measurements:
- 1 block of firm tofu (350g)
- 1/2 cup of all-purpose flour
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/4 tsp of garlic powder
- 1/4 tsp of onion powder
- 1/4 tsp of paprika
- 1/4 cup of vegetable oil
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1/4 cup of sweet soy sauce
- 1/4 cup of tomato ketchup
- 1/4 cup of water
- 1/2 tsp of salt
- 1/2 tsp of sugar
- 1/2 lime, juiced
- 1/4 cup of fried shallots
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Drain the tofu and pat it dry with paper towels. Cut the tofu into 4 equal pieces.
2. In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, and paprika.
3. Coat each piece of tofu in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a pan over medium-high heat. Fry the tofu until golden brown and crispy, about 3-4 minutes per side. Remove from the pan and drain on paper towels.
5. Using a mortar and pestle or food processor, crush the garlic and red chilies until they form a coarse paste.
6. In a small saucepan, combine the sweet soy sauce, tomato ketchup, water, salt, sugar, lime juice, and the garlic-chili paste. Cook over low heat for 5 minutes, stirring occasionally.
7. Place the fried tofu on a plate and use a fork or a potato masher to smash it into bite-sized pieces.
8. Pour the sauce over the smashed tofu and sprinkle with fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 30g
Protein: 10g
Sodium: 800mg
Sugar: 15g
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Red chilies can be substituted with bird's eye chilies or jalapenos.
Variations:
- Add chopped scallions or cilantro to the sauce for extra flavor.
- Use a different type of protein, such as chicken or shrimp, instead of tofu.
- Add vegetables, such as bell peppers or broccoli, to the sauce for a more nutritious meal.
Tips and tricks:
- Make sure to pat the tofu dry before frying to ensure a crispy texture.
- Use a non-stick pan to prevent the tofu from sticking.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a pan over low heat until heated through.
Presentation ideas:
Serve the Tahu Geprek on a plate with a side of steamed rice and a garnish of fresh cilantro.
Garnishes:
Fried shallots, fresh cilantro, sliced red chilies
Pairings:
Steamed rice, stir-fried vegetables, Indonesian-style fried chicken
Suggested side dishes:
Steamed rice, stir-fried vegetables, Indonesian-style fried chicken
Troubleshooting advice:
- If the tofu is not crispy enough, increase the heat and fry for a few more minutes.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the tofu until it reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tahu Geprek is a popular Indonesian street food that originated in Central Java. It is made by smashing fried tofu and serving it with a spicy sauce.
Flavor profiles:
Savory, crispy, spicy, sweet
Serving suggestions:
Serve the Tahu Geprek with a side of steamed rice and stir-fried vegetables for a complete meal.
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Region: Indonesian