Golden-brown fried tofu, soft lontong and potatoes are topped with a thick, savory peanut sauce made with petis. Bean sprouts, crispy shallots and celery leaves add freshness and crunch.
Tahu tek is associated with Surabaya, in East Java. The dish brings together soft and crispy elements: rice cake and potato are firm but mild, the tofu has a golden-brown exterior, and the bean sprouts stay fresh. The sauce brings everything together. Peanuts add a nutty flavor and body; petis contributes a pronounced salty, slightly sweet depth. This dark condiment, made from shrimp, is characteristic of this flavor combination and is not simply interchangeable with regular soy sauce.
Petis is available at Indonesian and other Asian grocery stores. Its flavor and saltiness vary by brand, so taste the sauce before adding salt. Also check the label: petis generally contains shrimp. If you can’t find petis, you can try a little shrimp paste with kecap manis, but that makes a different sauce and isn’t a one-to-one substitute. For a vegetarian version, vegetarian petis, if you can find it, is a better choice; check the ingredients and season the sauce carefully.
The sauce should be thick enough to cling to the tofu and lontong, but still slide off the spoon. Grind the peanuts with garlic and chili in a mortar for a coarse, full-bodied texture. A food processor works too: grind in short pulses and add warm water a little at a time. The amount of water depends on how finely ground and dry the peanuts are. Start with less and thin the sauce only if it remains too thick. You can reduce the chili to taste; the petis and kecap manis already bring plenty of character.
Lontong is compressed, cooked rice that is cut into pieces. For convenience, you can use ready-made lontong and heat it according to the package directions. Firm, cold cooked rice cut into compact cubes is a practical fallback, though it won’t have the same cohesive texture. Cook the potatoes until tender but not crumbly, so they stay in neat pieces on the plate. A brief blanch keeps the bean sprouts crisp.
Serve tahu tek as soon as the tofu and shallots are still crispy, with the sauce at room temperature or lukewarm. Spoon the sauce over the components or serve extra sauce on the side so everyone can choose how much they want. Celery leaves add a fresh, herbal note; use the finely chopped leaves, not the firm stalks. Store leftovers covered in the refrigerator and, if possible, keep the sauce and crispy components separate. Heat the tofu and lontong through; add the bean sprouts and shallots just before serving, as they lose their crunch if left to sit for long.
Peel the potatoes and cut them into bite-sized pieces. Cook in lightly salted water for 15–18 minutes, until tender but still firm. Drain and set aside.
Heat the lontong according to the package directions. Once warm, cut it into slices or cubes.
Heat 3 tablespoons of oil in a small frying pan. Fry the shallot rings over medium heat for 4–6 minutes, until golden brown and crispy. Transfer to paper towels.
Bring a pan of water to a boil. Blanch the bean sprouts for 30 seconds, drain and briefly rinse with cold water. Drain well.
Pat the tofu dry. Heat the remaining oil in a large frying pan and fry the tofu in batches until golden brown all over, about 8–10 minutes per batch. Drain on paper towels.
Pound the peanuts, garlic and chili in a mortar into a coarse paste. Mix in the petis, kecap manis and salt. First stir in 100 ml warm water; add more if needed until the sauce is thick but pourable. Taste and adjust the salt.
Divide the lontong, potato, bean sprouts and warm tofu among four plates. Spoon the peanut sauce over the top and finish with crispy shallots and celery leaves. Serve immediately.
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