Entree: Indonesia – East Java – Tahu Tek (Fried tofu and rice cake with spiced peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (454 g) firm tofu, cut into 1-inch (2.5 cm) cubes
2 cups (400 g) cooked compressed white rice cake (lontong), diced (estimated edible portion: 14 1/8 oz (400 g))
2 cups (150 g) bean sprouts
1 cup (140 g) roasted peanuts
3 cloves garlic
3 shallots
2 tbsp (30 ml) kecap manis (sweet soy sauce)
1 tbsp (15 ml) tamarind water or 1 tsp (5 g) tamarind paste dissolved in 1 tbsp (15 ml) water
1 tsp (5 g) shrimp paste (terasi) toasted, optional for authentic flavor
2 tbsp (30 ml) palm sugar or brown sugar
3 tbsp (45 ml) vegetable oil for frying
1 cucumber, sliced
1/4 cup (30 g) fried shallots for garnish
Salt and freshly ground white pepper to taste

Show original ingredient measurements

1 lb (454 g) firm tofu, cut into 1-inch (2.5 cm) cubes
2 cups (400 g) cooked compressed white rice cake (lontong), diced (estimated edible portion: 400 g)
2 cups (150 g) bean sprouts
1 cup (140 g) roasted peanuts
3 cloves garlic
3 shallots
2 tbsp (30 ml) kecap manis (sweet soy sauce)
1 tbsp (15 ml) tamarind water or 1 tsp (5 g) tamarind paste dissolved in 1 tbsp (15 ml) water
1 tsp (5 g) shrimp paste (terasi) toasted, optional for authentic flavor
2 tbsp (30 ml) palm sugar or brown sugar
3 tbsp (45 ml) vegetable oil for frying
1 cucumber, sliced
1/4 cup (30 g) fried shallots for garnish
Salt and freshly ground white pepper to taste

Instructions

1. Fry tofu cubes in hot oil until golden and crisp; drain on paper towels. Blanch bean sprouts briefly in boiling water, then drain.
2. In a mortar and pestle or food processor, pound or blitz roasted peanuts, garlic, shallots, shrimp paste (if using) into a coarse paste.
3. Transfer peanut paste to a small pan, add kecap manis, tamarind water, palm sugar, and a little water; simmer gently until thickened to a spoonable sauce. Adjust salt and pepper.
4. Arrange diced lontong, fried tofu, blanched sprouts, and cucumber on a plate; generously spoon peanut sauce over the top and finish with fried shallots. Serve warm.