I love tauhu goreng, especially those served at the Muslim stalls which are rounded, tall and crispy all over. I don’t know how they do it but it’s always so delicious and looks so unresistable.
I can’t make those tauhu goreng at home because I only have a small wok and even smaller pots and pans. But I am keen to try out the smaller, home-friendly versions which don’t require hawker-style deep-frying techniques. This recipe here is perfect for me, with an easy-to-make peanut gravy and simple ingredients for the tofu. What’s even better is that there are lots of vegetables – beansprouts, cucumbers, making it easy to digest, crunchy and a perfect mix for a perfect meal on a simple weekend meal.
- Raw peanuts: 300g (preferably without skin)
- Red chilli: 4, sliced
- Chilli padi (optional): 4
- Garlic: 4 cloves
- Tamarind juice: strained from 3 tbsp pulp + 200ml water
- Oil: 100ml + one bottle for deep-frying
- Water: 800ml
- Palm sugar: 200g, roughly chopped
- Kecap manis: 2 tbsp
- Salt: 2 tsp
- Tau kwa: 4, sliced diagonally
- Bean sprout: 200g, blanched
- Japanese cucumber: 4, thinly sliced
- Hard-boiled egg: 4, halved
- Fry peanuts in wok for 10 – 15min till fragrant. Leave to cool.
- Blend together peanuts, chillies, garlic and tamarind juice. Remove and set aside.
- Heat 100ml oil in wok. Stir in ground peanut mixture.
- Add in 800ml water, palm sugar, kecap manis and salt. Stir till combined.
- Boil over low heat, stirring continuously. Turn off heat and set gravy aside.
- Deep-fry tau kwa in oil till golden brown. Drain on paper towel.
- Arrange tau kwa, bean sprouts, cucumbers and eggs on a plate.
- Scoop gravy over dish to serve.