Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 stalks of lemongrass
- 4 cloves of garlic
- 1 tsp of salt
- 1/2 tsp of ground white pepper
- 1/2 cup of cornstarch
- 1/4 cup of vegetable oil
Special equipment needed:
- Mortar and pestle or food processor
- Deep-frying pan or wok
Step-by-step instructions:
a. Cut the tofu into 1-inch cubes and set aside.
b. Remove the tough outer layers of the lemongrass stalks and finely chop the tender parts.
c. Peel and finely chop the garlic cloves.
d. In a mortar or food processor, pound or blend the lemongrass, garlic, salt, and white pepper into a paste.
e. Coat the tofu cubes with the cornstarch, shaking off any excess.
f. Heat the vegetable oil in a deep-frying pan or wok over medium-high heat.
g. Fry the tofu cubes in batches until golden brown and crispy, about 3-4 minutes per side.
h. Drain the fried tofu on a paper towel-lined plate.
i. In a separate pan, sauté the lemongrass and garlic paste over medium heat until fragrant, about 1-2 minutes.
j. Toss the fried tofu cubes with the lemongrass and garlic paste until evenly coated.
k. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-high heat for frying the tofu
- Medium heat for sautéing the lemongrass and garlic paste
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 245
- Total fat: 15g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 594mg
- Total carbohydrates: 20g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 9g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Cornstarch can be substituted with potato starch or rice flour.
- Vegetable oil can be substituted with peanut oil or canola oil.
Variations:
- Add chopped chili peppers or chili flakes for extra heat.
- Use shallots instead of garlic for a milder flavor.
- Add a splash of soy sauce or lime juice for extra flavor.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess moisture.
- Coat the tofu cubes evenly with cornstarch to ensure a crispy texture.
- Fry the tofu in small batches to prevent overcrowding and uneven cooking.
- Use a slotted spoon or spider to remove the fried tofu from the oil and drain it on a paper towel-lined plate.
- Sauté the lemongrass and garlic paste over medium heat to prevent burning.
Storage instructions:
- Leftover tahu goreng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat tahu goreng, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve tahu goreng on a platter with a side of sweet chili sauce or peanut sauce for dipping.
- Garnish with chopped cilantro or scallions for a pop of color.
Garnishes:
- Chopped cilantro or scallions
- Sliced red chili peppers
- Lime wedges
Pairings:
- Steamed rice
- Stir-fried vegetables
- Nasi goreng (Indonesian fried rice)
Suggested side dishes:
- Gado-gado (Indonesian vegetable salad)
- Sate (grilled skewered meat or tofu)
- Bakwan jagung (Indonesian corn fritters)
Troubleshooting advice:
- If the tofu cubes are not crispy enough, increase the heat of the oil or fry them for a longer time.
- If the lemongrass and garlic paste is too thick, add a splash of water or oil to thin it out.
Food safety advice:
- Make sure to handle the hot oil carefully to prevent burns.
- Use a thermometer to ensure that the oil is at the correct temperature for frying.
Food history:
- Tahu goreng is a popular Indonesian dish made with fried tofu. It is often served as a snack or appetizer.
Flavor profiles:
- Tahu goreng with lemongrass and garlic has a savory, slightly spicy flavor with a hint of citrus from the lemongrass.
Serving suggestions:
- Serve tahu goreng with lemongrass and garlic as a snack or appetizer, or as part of a larger Indonesian meal.
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Region: Indonesian