Tahu Gejrot: Sweet & Spicy Tofu Puffs (Vegan)

Method7 steps · about 35 min

1. 1

   Step 1: Soak the tofu puffs (100 g) in hot water for 5 minutes. Drain, gently squeeze out the water and dry thoroughly. Then either deep-fry them in oil as needed or toast them until heated through.

   Soak tofu puffs · 5 minUses 100 g tofu puffs · Hot water to cover tofu puffs for soaking (quantity unspecified; drain afterwards) · Oil for deep frying

2. 2

   Step 2: Cut the tofu up into small strips or bite-sized pieces.

   Uses fried-or-toasted tofu puffs

3. 3

   Step 3: Pound the shallots (4), chillies and garlic (4 cloves) coarsely.

   Uses 4 shallots · 1 red bird’s eye chilli · 2 green bird’s eye chillies · 4 cloves garlic

4. 4

   Step 4: Dilute the tamarind paste (½ tsp) in 30 ml water.

   Uses ½ tsp tamarind paste · 30 ml water

5. 5

   Step 5: In a pot, bring the tamarind water to a boil.

   Uses diluted tamarind water

6. 6

   Step 6: Add the coarsely pounded paste and sweet soy sauce (1 tsp) to the boiling tamarind water. Keep at a gentle boil for about 10 minutes, without letting the gravy boil dry.

   Cook tamarind-chilli gravy · 10 minUses boiling tamarind water · coarsely pounded shallot-chilli-garlic paste · 1 tsp sweet soy sauce

7. 7

   Step 7: Turn off the stove. Pour the cooked gravy over the prepared fried-or-toasted tofu. Garnish with Chinese parsley (1 tbsp) and serve.

   Uses prepared fried-or-toasted tofu · cooked tamarind-chilli gravy · 1 tbsp Chinese parsley