Golden tofu gets a sticky, sweet-and-sour glaze of tamarind and kecap manis. Fresh green mango, crispy shallots and peanuts turn it into a complete meal with rice.
This dish is Indonesian-inspired, without claiming to represent a particular regional classic. Its flavor comes from a versatile combination: dark, sweet kecap manis, the fruity tartness of tamarind and a squeeze of lime. Green mango adds a different kind of freshness. It’s firm and tart, not soft and honey-sweet like a ripe mango. Together, these fresh flavors balance the syrupy sauce.
Choose tofu that’s firm enough to cut into slices or cubes. Pat it thoroughly dry and dust the pieces with cornstarch: this thin coating helps form a golden crust and gives the sauce something to cling to. Fry in a roomy skillet, in batches if needed. An overcrowded pan cools quickly and steams the tofu instead of frying it. Add the sauce only once the tofu is already crispy; otherwise, the sugar in kecap manis can burn before the outside has browned.
Green mango can be hard to find. Look at an Asian grocery or a greengrocer with a wide Asian selection, and choose a hard, unripe fruit. If you can’t find one, green papaya is a good alternative with a similarly firm bite, though its flavor is milder. A firm, tart apple also works, but gives the dish a more distinct apple flavor. Taste the mango before dressing it: if it’s particularly tart, use a little less lime juice in the salad.
Shallots and peanuts provide the dry, savory crunch that the soft tofu and sticky sauce need. Fry the shallots slowly until golden and remove them from the pan before they get dark; thin rings brown quickly. If the peanuts aren’t already roasted, toast them briefly in a dry pan to bring out their aroma. A little red chili adds warmth, but feel free to leave it out if you’d rather let the tamarind and mango take center stage.
Serve the tofu straight away with warm jasmine rice, and add the mango at the last moment so it stays fresh and crunchy. Cilantro adds a herbal note; use less or leave it out if you don’t like the flavor. Once cooled, leftovers can be kept in a covered container in the refrigerator. The tofu will become softer. Heat it through thoroughly in a skillet; keep the mango salad separate and add it after reheating.
Cook the jasmine rice according to the package instructions. Set aside, covered, while you prepare the rest.
Pat the tofu dry and cut it into cubes about 2 cm across. Toss with the cornstarch and salt so all sides are lightly coated.
Heat 3 tablespoons of oil in a skillet over medium-high heat. Fry the shallot rings, tossing, for 3–5 minutes until golden. Lift them out with a slotted spoon and place on paper towels.
Add the remaining 2 tablespoons of oil to the pan. Fry the tofu in a single layer for 8–10 minutes, turning the cubes regularly, until golden and crispy all over. Fry in two batches if needed.
In a small bowl, mix the tamarind paste, kecap manis, soy sauce, water and garlic. Pour this over the tofu and toss for 1–2 minutes, until the sauce thickens and the cubes are glossy. Remove the pan from the heat.
Peel the mango and cut the flesh into thin strips. Toss with the juice of half a lime, half the cilantro and the finely chopped chili.
Divide the rice among bowls or plates. Spoon the tofu on top and add the mango salad. Sprinkle with the fried shallots, peanuts and the remaining cilantro. Squeeze the remaining lime over the top.
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