Crisp-fried tofu is coated in a tangy, spicy sauce made with tamarind, sambal and lime. Cucumber, fresh herbs and peanuts add freshness and crunch; serve with rice for a complete meal.
This is a modern, Indonesian-inspired combination, not an attempt to recreate a specific classic. The dish starts with well-browned tofu and a sauce where tamarind brings a fruity tang, sambal adds heat and kecap manis lends a dark, lightly sweet note. Lime brightens everything up. Cucumber and herbs keep the dish lively, while rice soaks up the spicy sauce. That way, each bite has a different balance of sour, salty, sweet and spicy.
The tofu’s texture starts with removing the moisture. Pat the cubes thoroughly dry and dust them lightly with cornstarch; this helps form a golden crust. Fry them in a hot skillet with space between the cubes. If the pan is too crowded, moisture will be released and the tofu will steam rather than fry. That’s why the sauce doesn’t go into the pan for long: pour it over the tofu when serving so the outside stays crisp for longer.
Tamarind paste varies in sourness and concentration from brand to brand. Start with the amount listed and taste the sauce; add a little water if needed if it’s too sharp or very thick. Sambal oelek brings a direct chili heat, but the level of spiciness also varies from jar to jar. Use a little less for a milder sauce. No kecap manis on hand? A tablespoon of regular soy sauce with an extra teaspoon of brown sugar comes close to its sweet-salty balance, though the sauce will be less syrupy. Choose firm tofu, not silken tofu: it holds its shape while frying.
The cucumber is briefly tossed with lime and salt, then combined with the herbs just before eating. That way, it stays juicy and firm rather than watery. Cilantro and mint bring a distinctly fresh aroma; if cilantro isn’t your thing, you can replace it with extra mint. Peanuts add a roasted crunch. Serve everything right away with warm rice and put extra lime on the table. Leftovers can be covered and refrigerated within two hours and eaten within two days; reheat the tofu in a skillet to bring back some of its crust, and store the cucumber and herbs separately.
Rinse the rice until the water is mostly clear. Put it in a saucepan with 225 ml water and bring to a boil. Turn the heat down low, cover and cook for 12 minutes. Remove from the heat and let stand, covered, for another 10 minutes.
Pat the tofu thoroughly dry and cut into cubes about 2 cm across. Toss with the cornstarch and ¼ teaspoon salt until the cubes are lightly coated.
Heat 2 tablespoons oil in a large skillet over medium-high to high heat. Fry the tofu in a single layer for 8–10 minutes, turning regularly, until several sides are golden brown and crisp. Fry in two batches if needed. Transfer from the pan.
In a small saucepan, combine the sambal, tamarind paste, kecap manis, soy sauce, brown sugar, 3 tablespoons water and the juice of half a lime. Heat over low heat, stirring, for 2–3 minutes, until the sugar has dissolved. Taste and add a little salt or water as needed.
Cut the cucumber into thin half-moons. Toss with the juice of half a lime and a pinch of salt. Pick the cilantro and mint leaves; roughly chop any large leaves. Cut the remaining lime into wedges.
Spoon the rice onto plates and top with the tofu and cucumber. Spoon the sauce over the tofu. Scatter the herbs and peanuts over the top and serve with the lime wedges.
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