Ingredients
| Ingredient | Quantity |
|---|---|
| Silken tofu (or 1 large piece cut into 4) | 1 piece |
| Bird’s eye chili (cabe rawit setan) | 15 pieces |
| Garlic (can be fried first) | 1 small clove |
| Salt | To taste |
| Chicken stock powder (optional) | To taste |
| Lime | 1 piece |
Instructions
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Prepare the Spicy Paste: In a mortar and pestle, combine the bird’s eye chilies with a pinch of salt and optional chicken stock powder. Grind until well blended. Add the garlic and set aside.
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Fry the Tofu: Heat oil in a pan over medium heat. Fry the silken tofu until it develops a crispy skin, then remove and let it cool slightly.
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Combine Ingredients: Once cooled, carefully crumble the fried tofu into the mortar with the chili paste. Mix thoroughly, ensuring the tofu retains some texture.
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Serve: Transfer the tofu mixture to a serving plate. Squeeze fresh lime juice over the top for a zesty finish. Enjoy your Tahu Bodo as a flavorful side dish or snack!
This delightful dish showcases the ultimate blend of spice and tang, perfect for any occasion.