Tahu Gejrot Recipe

Ingredients

• 200g fried tofu (tahu pong or tahu sumedang), cut into bite-sized pieces
• For the Sauce (Kuah Gejrot):
• 200ml water
• 2-3 tbsp palm sugar (gula merah), finely chopped
• 1 tbsp sweet soy sauce (kecap manis)
• 1-2 tbsp tamarind paste (or 1 tsp tamarind dissolved in 2 tbsp water)
• 1/2 tsp salt
• For the Chili Paste (Sambal Ulek):
• 5-10 bird's eye chilies (cabe rawit), adjust to taste
• 2-3 cloves shallots (bawang merah)
• 1-2 cloves garlic (bawang putih), optional
• A pinch of salt

Instructions

1. Prepare the Tofu: If using fresh tofu, deep fry until golden and puffed, then cut into bite-sized pieces. If using pre-fried tofu, just cut it. Set aside.
2. Make the Sauce: In a small saucepan, combine water, palm sugar, sweet soy sauce, tamarind paste, and salt. Bring to a boil over medium heat, stirring until the sugar dissolves and the sauce thickens slightly. Let it cool down completely. This is important to prevent the tofu from becoming mushy.
3. Make the Chili Paste: In a mortar and pestle (cobek), roughly pound the bird's eye chilies, shallots, garlic (if using), and a pinch of salt. Do not make it too smooth; it should be coarse.
4. Assemble Tahu Gejrot: Arrange the cut tofu pieces on a serving plate or in a bowl.
5. Combine and Serve: Pour the cooled sauce over the tofu. Spoon the chili paste on top of the tofu and sauce. Gently mix everything together just before serving. Serve immediately.