Spicy Salted Tofu (Tahu Cabe Garam)
Ingredients:
| Ingredients | Quantity |
|---|---|
| White tofu | 4 blocks, cut into bite-sized pieces |
| All-purpose seasoning flour | 1 packet |
| Garlic, minced | 4 cloves |
| Shallots, minced | 5 cloves |
| Bird’s eye chilies, finely chopped | 2 pieces |
| Red chilies, finely chopped | 3 pieces |
| Large green chilies, finely chopped | 2 pieces |
| Fine salt | 1 teaspoon |
| Oyster sauce | 1 tablespoon |
| Granulated sugar | 1 teaspoon |
Instructions:
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Prepare the Tofu:
- Cut the tofu into bite-sized cubes, ensuring they are evenly sized for uniform frying.
- Coat each tofu piece with a thin layer of the seasoning flour by dipping them into a wet batter made from the flour and water, forming a light coating.
-
Fry the Tofu:
- Heat a generous amount of oil in a deep pan.
- Fry the tofu pieces until golden brown and crispy. Once cooked, remove the tofu from the oil and drain on a paper towel to remove any excess oil.
-
-
Sauté the Aromatics:
- In a separate pan, heat a small amount of oil over medium heat.
- Add the minced garlic and shallots to the pan, stirring continuously until fragrant and lightly golden.
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Add the Chilies:
- Add the finely chopped bird’s eye chilies, red chilies, and green chilies to the pan. Sauté everything together until the chilies are soft and the fragrance is released.
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Combine Tofu and Seasonings:
- Return the fried tofu to the pan with the sautéed aromatics and chilies.
- Sprinkle the fine salt and sugar over the tofu, and add the oyster sauce. Toss everything gently to ensure the tofu is evenly coated in the flavorful seasonings.
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Final Touch:
- Stir-fry for another minute to allow the tofu to absorb the seasonings and achieve a perfectly balanced flavor.
- Once the tofu is well coated and the spices are evenly distributed, remove from heat.
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Serve:
- Transfer the spicy salted tofu to a serving plate. Enjoy it hot as a side dish or snack, pairing it with rice or enjoying it on its own for a savory bite with a kick!
Chef’s Tip: Adjust the number of chilies according to your spice preference. If you enjoy a milder heat, reduce the number of bird’s eye chilies or opt for more red and green chilies, which offer a sweeter, more rounded heat.
