Ingredients with Measurements:
- 2 blocks of firm tofu
- 1 cup of vegetable oil
- 1/4 cup of tamarind paste
- 2 red chilies, chopped
- 2 garlic cloves, minced
- 1 tablespoon of palm sugar
- 1 tablespoon of soy sauce
- 1/2 teaspoon of salt
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 1 tablespoon of water
Special equipment needed:
- Wok or frying pan
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. Heat the vegetable oil in a wok or frying pan over medium-high heat.
3. Once the oil is hot, add the tofu cubes and fry until golden brown, about 5-7 minutes.
4. Using a slotted spoon, remove the tofu from the oil and place on a paper towel-lined plate to drain excess oil.
5. In a small saucepan, combine the tamarind paste, chopped red chilies, minced garlic, palm sugar, soy sauce, salt, and 1/4 cup of water.
6. Bring the mixture to a boil over medium heat, stirring occasionally.
7. Reduce the heat and let the sauce simmer for 5-7 minutes until it thickens.
8. In a small bowl, mix the cornstarch and 1 tablespoon of water until smooth.
9. Add the cornstarch mixture to the sauce and stir until it thickens.
10. Serve the fried tofu with the tamarind and chili sauce on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying tofu
Medium heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 15g
Protein: 10g
Substitutions for ingredients:
- Tofu can be substituted with tempeh or seitan.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with any chili pepper of your choice.
Variations:
- Add chopped scallions or cilantro to the sauce for extra flavor.
- Use lime juice instead of tamarind paste for a tangy twist.
- Add chopped peanuts or sesame seeds as a garnish.
Tips and tricks:
- Make sure the oil is hot before adding the tofu to prevent it from sticking to the pan.
- Drain excess oil from the tofu by placing it on a paper towel-lined plate.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store leftover tofu and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tofu in the oven at 350°F for 10-15 minutes or in a frying pan over medium heat until heated through. Reheat the sauce in a small saucepan over low heat until warmed.
Presentation ideas:
Serve the fried tofu on a platter with the tamarind and chili sauce in a small bowl on the side. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, chopped peanuts, or sesame seeds.
Pairings:
This dish pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, green beans, or broccoli.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the tofu is too soft, make sure the oil is hot enough before adding it to the pan.
Food safety advice:
Make sure the tofu is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Tahu Gunting is a popular Indonesian street food made from fried tofu. It is often served with a variety of sauces, including tamarind and chili sauce.
Flavor profiles:
This dish is sweet, sour, and spicy.
Serving suggestions:
Serve this dish as an appetizer or as a main course with rice and vegetables.
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Region: Indonesian