Tahu Gejrot Cirebon - Fried Tofu in Chili Soy Sauce
Craving Indonesian tahu gejrot? Learn how to make these tiny bite-sized golden brown fried tofu, doused with sweet and spicy chili soy sauce at home with my recipe.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 block (450 gram / 1 lb) firm/extra-firm tofu (Note 1)
- 200 ml (4/5 cup) water
- 50 ml (3 tablespoon + 1 teaspoon) sweet soy sauce (Indonesian: kecap manis)
- 25 gram (0.9 oz) coconut palm sugar (Indonesian: gula Jawa)
- 1/2 teaspoon salt
- 1/2 tablespoon cane sugar vinegar/rice vinegar (Note 2)
- 2-5 bird-eye chilies, or 1-3 cayenne/serrano/jalapeno, thinly sliced
- 50 gram (1.8 oz) shallot, minced
- 2 cloves garlic, minced
Instructions
- 1
Fry tofu: Drain tofu and pat dry with a kitchen towel/paper towel. Cut into 8 pieces and fry with a little oil in a non-stick frying pan or a well-seasoned cast-iron pan until golden brown.
- 2
Arrange tofu: Cut each piece of tofu into 4 pieces so you get a total of 32 small fried tofu cubes. Divide the tofu cubes into 4 serving bowls.
- 3
Cook sauce: In a small saucepan, bring water, sweet soy sauce, coconut palm sugar, salt, vinegar, chilies, shallot, and garlic to a boil. Reduce heat and simmer for 5 minutes.
- 4
Serve: Pour the sauce on top of the tofu and serve immediately.