Tahu Goreng

Name: Tahu Goreng
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 400g firm tofu, cut into cubes; 200g bean sprouts, blanched; 1 cucumber, diced; Vegetable oil for frying; Peanut sauce: 150g roasted peanuts, ground; 3 cloves garlic; 5 bird's eye chilies; 3 tbsp kecap manis (sweet soy sauce); 2 tbsp tamarind water; 1 tbsp palm sugar; Salt; 200ml warm water; Lime juice; Fried shallots; Kerupuk

Tahu Goreng (TAH-hoo go-RENG)

Fried Tofu with Peanut Sauce

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 346 kcal

Crispy deep-fried tofu cubes served over a bed of bean sprouts and cucumber, doused in a luscious, spicy-sweet peanut sauce with kecap manis and a squeeze of lime.

Nutrition & Info

Protein 18.0g

Carbs 28.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free

Allergen Warnings

⚠ peanuts ⚠ soy

Equipment Needed

deep fryer or wok mortar and pestle mixing bowl

Presentation Guide

Vessel: flat plate

Garnishes: fried shallots, kerupuk

Accompaniments: lime wedge, extra sambal

Ingredients

400g firm tofu, cut into cubes
200g bean sprouts, blanched
1 cucumber, diced
Vegetable oil for frying
Peanut sauce: 150g roasted peanuts, ground
3 cloves garlic
5 bird's eye chilies
3 tbsp kecap manis (sweet soy sauce)
2 tbsp tamarind water
1 tbsp palm sugar
Salt
200ml warm water
Lime juice
Fried shallots
Kerupuk

Instructions

1
Deep-fry tofu cubes at 180°C (350°F) for 5-6 minutes until golden and crispy on all sides. Drain on paper.
2
Make peanut sauce: pound garlic and chilies in a mortar. Mix with ground peanuts, kecap manis, tamarind water, palm sugar, salt, and warm water until smooth and pourable.
3
Arrange blanched bean sprouts on a plate. Top with cucumber and crispy fried tofu.
4
Pour generous peanut sauce over everything.
5
Garnish with fried shallots and serve with kerupuk on the side. Squeeze lime juice over the top.

💡

Did You Know?

Indonesian peanut sauce varies dramatically by region — Javanese versions are sweeter with more kecap manis, while Sundanese versions are spicier and tangier.

Chef's Notes

Equipment Tips

deep fryer or wok
mortar and pestle
mixing bowl

Garnishing

fried shallots, kerupuk

Accompaniments

lime wedge, extra sambal

The Story Behind Tahu Goreng

Tahu (tofu) was introduced to Indonesia by Chinese immigrants and became deeply integrated into Indonesian cuisine. The combination with peanut sauce is uniquely Indonesian, reflecting the country's genius for blending Chinese techniques with indigenous ingredients. Peanuts arrived from the Americas via Portuguese traders in the 16th century and quickly became essential to Indonesian cooking.

🕐 Traditionally enjoyed snack or appetizer, anytime 📜 Origins: Chinese-Indonesian, traditional

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