Tahu Gejrot Cirebon - Fried Tofu in Chili Soy Sauce

Method4 steps · about 30 min

1. 1

   Step 1: Fry tofu: Drain tofu and pat dry with a kitchen towel/paper towel. Cut into 8 pieces and fry with a little oil in a non-stick frying pan or a well-seasoned cast-iron pan until golden brown.

   Uses 450 g firm OR extra-firm tofu · A little oil for frying tofu (quantity unspecified)

2. 2

   Step 2: Arrange tofu: Cut each piece of tofu into 4 pieces so you get a total of 32 small fried tofu cubes. Divide the tofu cubes into 4 serving bowls.

   Uses eight golden pan-fried tofu pieces

3. 3

   Step 3: Bring 200 ml water, 50 ml sweet soy sauce, 25 g coconut palm sugar, ½ tsp salt, ½ tbsp chosen vinegar, the chosen chilli supply, 50 g minced shallot and two minced garlic cloves to a boil. Use 2–5 bird-eye chillies OR 1–3 larger cayenne/serrano/jalapeños, not both. Reduce heat and simmer 5 minutes.

   Simmer sauce · 5 minUses 200 ml (4/5 cup) water · 50 ml (3 tablespoon + 1 teaspoon) sweet soy sauce (Indonesian: kecap manis) · 25 gram (0.9 oz) coconut palm sugar (Indonesian: gula Jawa) · 1/2 teaspoon salt · ½ tbsp cane vinegar OR rice vinegar · 2-5 bird-eye chilies, or 1-3 cayenne/serrano/jalapeno, thinly sliced · 50 gram (1.8 oz) shallot, minced · 2 cloves garlic, minced

4. 4

   Step 4: Serve: Pour the sauce on top of the tofu and serve immediately.

   Uses thirty-two fried tofu cubes divided among four bowls · cooked chilli-soy serving sauce