Ingredients with Measurements:
- 1 block of firm tofu, cut into small triangles
- 1/2 cup of cornstarch
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of paprika
- Vegetable oil for frying
- 1/4 cup of Sambal Oelek (Indonesian chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of honey
- 1 tablespoon of chopped scallions
Special equipment needed:
- Deep fryer or a large pot for frying
- Paper towels
Step-by-step instructions:
1. In a shallow bowl, mix together cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
2. Heat vegetable oil in a deep fryer or a large pot over medium-high heat.
3. Dredge tofu triangles in the cornstarch mixture, shaking off any excess.
4. Fry the tofu in batches until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer the fried tofu onto a paper towel-lined plate to drain excess oil.
5. In a small bowl, mix together Sambal Oelek, soy sauce, lime juice, honey, and chopped scallions.
6. Serve the fried tofu with the Sambal Oelek sauce on the side for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 27g
- Protein: 10g
Substitutions for ingredients:
- Cornstarch can be substituted with all-purpose flour or rice flour.
- Sambal Oelek can be substituted with any chili paste or hot sauce.
Variations:
- Add chopped cilantro or basil to the Sambal Oelek sauce for extra flavor.
- Use different types of tofu, such as silken or extra-firm.
- Add other seasonings to the cornstarch mixture, such as cumin or chili powder.
Tips and tricks:
- Make sure the oil is hot enough before frying the tofu to ensure a crispy texture.
- Do not overcrowd the fryer or pot with tofu to prevent the temperature from dropping and the tofu from becoming soggy.
- Serve the tofu immediately after frying for the best texture.
Storage instructions:
- Leftover fried tofu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover fried tofu in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fried tofu on a platter with the Sambal Oelek sauce in a small bowl on the side.
- Garnish the tofu with chopped scallions or sesame seeds.
Pairings:
- Serve the Tahu Gunting with Sambal Oelek as an appetizer or a snack.
- Pair it with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the tofu is not crispy enough, increase the heat of the oil and fry for a longer time.
- If the cornstarch mixture is not sticking to the tofu, pat the tofu dry with a paper towel before dredging.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the tofu is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tahu Gunting is a popular Indonesian snack made with fried tofu.
- Sambal Oelek is a traditional Indonesian chili paste made with red chilies, vinegar, and salt.
Flavor profiles:
- Tahu Gunting is crispy and savory.
- Sambal Oelek is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the Tahu Gunting with Sambal Oelek as an appetizer or a snack.
- Pair it with steamed rice and stir-fried vegetables for a complete meal.
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Region: Indonesian