Tahu Cabe Garam (Spicy Salted Tofu)
Ingredients
- 5 pieces of tofu, cut into cubes
- 5 tablespoons of all-purpose flour
- 1 teaspoon margarine
- 10 cloves of garlic, finely chopped
- 4 cloves of garlic, coarsely chopped
- 6 red bird’s eye chilies, thinly sliced
- 3 green bird’s eye chilies, thinly sliced
- 1 scallion, sliced
- Oil for frying
- Salt and sugar to taste
Instructions
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Prepare the Tofu:
- Coat the tofu cubes evenly with all-purpose flour. Let them sit for about 5 minutes.
- Heat a generous amount of oil in a deep fryer or deep skillet over medium heat. Once the oil is hot, deep-fry the tofu until they turn crispy and golden brown. Remove and drain the tofu on a wire rack. Avoid placing the tofu on a plate or tissue paper to maintain its crispiness.
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Fry the Garlic:
- In a small frying pan, sauté the 10 cloves of finely chopped garlic over medium heat until they begin to turn golden brown. Be careful not to let them burn as they will turn bitter. Remove from the pan and drain on paper towels.
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Sauté the Aromatics:
- In a large skillet, heat 2 tablespoons of oil along with the margarine over medium heat. Add the 4 cloves of coarsely chopped garlic and sauté until fragrant.
- Add the sliced red and green bird’s eye chilies to the skillet, stirring well to combine.
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Combine and Season:
- Add the crispy fried tofu to the skillet and toss to coat evenly with the garlic and chili mixture.
- Season with salt and a pinch of sugar to taste, adjusting according to your preference.
- Turn off the heat and add the scallion slices and the fried garlic. Give it a quick toss to combine everything together.
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Serve:
- Transfer the Tahu Cabe Garam to a serving dish. Enjoy this delightful and spicy salted tofu dish as a savory snack or side dish with your meals.
