How to Make Tahu Goreng With Homemade Spicy Soy-Vinegar Dip
Tahu goreng, or fried tofu, is a common dish in Indonesia. It can be served with different sauces or other ingredients. I had a chance to eat authentic tahu goreng with sambal kecap, an Indonesian dipping sauce, when I explored the many beautiful places in Bali, Indonesia. Since I miss this dish, I tried to cook my own version of it—but instead of sambal kecap I served it with my homemade spicy soy-vinegar dip. I enjoy eating this dish with plain rice.
Ingredients
- tofu, cubed
- red onion, chopped (optional)
- homemade spicy soy-vinegar dip
- cooking oil, for frying
Utensils
For Preparing the Ingredients:
- Chopping Board
- Knife
For Cooking the Dish:
- Frying Pan
- Slotted Spoon or Strainer
Cook Time
Instructions
- Drain tofu and pat with kitchen towel.
- Cut tofu into cubes.
- Heat oil in a pan.
- Fry each piece of cubed tofu until golden brown.
- Line plate with a paper towel to absorb the excess oil.
- Serve with homemade spicy soy-vinegar dip.
Tips and Techniques
- Once the tofu pieces have turned light brown in the frying pan, stir to evenly cook all sides.
- Add chopped onions to give additional flavor to the dip.
- Cut tofu into pieces to create an equal crunch outside.
Another Appetizing Tofu Recipe
- How to Make Fried Tofu With Mung Bean Sprouts
I always look forward to simple yet nutritious meals. Allow me to share my recipe for fried tofu with mung bean sprouts, an Asian-inspired dish that you can easily make at home.
Questions & Answers
© 2018 Travel Chef
Comments
AUTHORHi Eman,
Yes, it is very very easy to make. Even yhe sauce of it. This can really save much of your time for a very busy day.
It looks delicious and easy to make, thank you.
- AUTHOR
Hello Eric,
Thanks for dropping by. It's a simple dish, but so delicious!
- AUTHOR
Hi Liz,
Yes, it's very easy to make and mostly use few ingredients. I used to adjust all my recipes to yhe availability of my ingredients.
Very cool. Thank you.
I like the fact that your dishes are so quick to make.
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