Ingredients
| Main Ingredients | Quantity |
|---|---|
| Yellow tofu (4×4 cm) | 4 cubes |
| Salt | 1.5 tsp |
| Pepper | 1/4 tsp |
| Cornstarch | 6 tbsp |
| Seasoned flour | 3 tbsp |
| For the Sauce | Quantity |
|---|---|
| Bird’s eye chili | 4 pieces |
| Curly red chili | 3 pieces |
| Margarine | 2 tbsp |
| Salt | 1 tsp |
| Ground pepper | 1/2 tsp |
| Garlic | 6 cloves |
Instructions
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Prepare the Tofu: Cut the tofu into 1.5×1.5 cm cubes. Boil the tofu with 1 tsp of salt in water until it reaches a rolling boil. Drain and let the tofu dry completely.
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Coat the Tofu: In a meal prep container, combine 2 tsp cornstarch, 1 tsp seasoned flour, 1/2 tsp salt, and the ground pepper. Add the drained tofu cubes, cover the container, and shake gently until the tofu is evenly coated with the flour mixture.
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Fry the Tofu: Heat oil in a pan over medium heat until it is hot. Fry the tofu until golden brown, turning occasionally to ensure even cooking.
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Prepare the Sauce: Finely chop 4 cloves of garlic. In a separate pan, heat a generous amount of oil over low heat, add the chopped garlic, and fry until golden brown. Remove and drain on paper towels.
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Combine Ingredients: Chop the bird’s eye chili and 2 cloves of garlic finely. In the same pan, heat 1 tbsp of oil and 2 tbsp of margarine, then sauté the chopped chili and garlic mixture until fragrant. Turn off the heat.
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Finish the Dish: Add the fried garlic and crispy tofu to the pan, tossing gently until everything is well combined.
Serve your Tahu Lada Garam warm, and enjoy the delightful blend of flavors!