Tahu Gejrot originated from my great-grandmother’s birthplace Cirebon, a port city in West Java, Indonesia. It is a popular snack and street food; fried puffed tofu soaked in a spicy and tangy soy sauce.
TOFU
Tahu is the Indonesian word for tofu. In Indonesia, tofu is sold in its raw form as well as fried varieties, typically used for tahu gejrot, the most popular is called tahu pong, which is made of soybeans and has a soft, spongy texture. The term “pong” in Indonesian refers to the sound it makes when it’s deep-fried, as it puffs up and becomes airy. It is often used in various dishes, including salads, stir-fries, soups, and snacks like Tahu Gejrot.
In the U.S. you may find fried tofu cubes in your Asian market in the fridge. Otherwise, look for a block of firm or extra-firm tofu and fry the tofu yourself in cooking oil. Drain well, pat dry with a paper towel.
SAUCE
You will need kecap manis, an Indonesian sweet soy sauce. It’s a thick, dark brown sauce made from fermented soybeans, palm sugar, water, salt, and sometimes other ingredients like garlic or star anise. It has a rich, sweet flavor with a hint of saltiness, which is commonly used in Indonesian cuisine as a seasoning, marinade, or dipping sauce. It adds depth and sweetness to dishes such as stir-fries, satay, and noodle dishes. You can get this also at the Asian Market.
You will also need palm sugar. These days are available in regular supermarkets. I find mine at Trader Joe’s. To make the sauce spicy I use what chilies are available, like red Fresno or jalapeños for milder heat. If you can, find the small Thai chilis or bird-eye chilies, somewhat hotter.
Note: if you have a mortar and pestle, pound the chili, shallot, and garlic into a paste. Add to the fried tofu and stir to combine well. Then drizzle with the dressing.
Recipe serves 2
Ingredients
- 12 pieces / 7 oz. store-bought fried puffed tofu blocks or 1 block (1 lb) firm/extra-firm tofu
- 2 spring onions, thinly sliced, or 2 oz. of shallots, minced
- 2 cloves of garlic, minced
- 1 red or green Fresno Chili peper, or 5 bird’s eye chili, minced
- 2 tbsp coconut palm sugar or brown sugar
- 3 tbsp sweet soy sauce
- 1 cup water
- 2 tsp vinegar or tamarind water (dissolve a dice-sized piece of tamarind in 1 tbsp hot water)
- a pinch of sea salt
- Cooking oil, when you deep-fry raw tofu
Method
- Combine palm sugar, tamarind, salt, and water in a small saucepan over low heat. Stir until thoroughly mixed and bring to a gentle simmer. Introduce soy sauce and simmer for 2-3 minutes until the mixture thickens slightly and reduces.
- Cut the store-bought deep-fried puff tofu in half and arrange them on a serving plate.
- In case you fry the tofu yourself: preheat cooking oil in a saucepan or deep fryer to 180˚C. Cut the block into bite-size pieces. Deep-fry the tofu for 3-4 minutes until it turns light brown. Drain them on paper towels, and transfer them to a bowl.
- Add the spring onions or shallot, the chili, and the garlic to the fried tofu.
- To serve, drizzle the prepared dressing over the tofu.
Check out another popular street food, one of my favorites: Simony Bandung
