Firm tofu gets a thin, golden-yellow turmeric coating and a crisp edge. It’s served with sambal kecap made with sweet soy sauce, chili, shallot and lime: sweet, spicy and refreshingly tart in every bite.
Tahu goreng means fried tofu; kunyit means turmeric. In this Indonesian-inspired preparation, firm tofu gets a quick marinade of turmeric, garlic and salt. The coating adds color and a savory, earthy flavor to the outside without hiding the soft center. Sambal kecap is a simple counterpoint: kecap manis is a thick, sweet Indonesian soy sauce, brightened here with lime and shallot and given a little heat by red chili. The proportions are easy to adjust to the heat of the pepper and the sweetness of the sauce.
Firm tofu matters more than using a special kind of pan. Soft tofu falls apart more easily when you turn the pieces, while firm tofu holds its shape and browns all over. Let the marinade soak in briefly; there’s no need for a long marinade, which would make the outside wetter. Then pat the pieces thoroughly dry. This helps limit splattering and gives the tofu a chance to brown in the pan instead of steam. Fry in a generous layer of neutral-flavored oil, and let each side make good contact with the pan before turning the pieces.
Turmeric has a warm, mildly earthy flavor and stains strongly, but it doesn’t make a crisp crust by itself. The golden-brown edges come mainly from the heat and contact with the pan. Use fresh turmeric if you have it, but expect a stronger color and grate the root finely; ground turmeric is practical and easy to distribute evenly. Choose firm tofu and let any excess moisture drain away. Kecap manis is not the same as regular soy sauce: regular soy sauce is thinner and much saltier. If kecap manis isn’t available, a mixture of soy sauce and a little sugar is a workaround, but the sauce will be less syrupy.
Serve the tofu as soon as it’s fried, with the sambal kecap on the side or spooned over just before eating. This helps the outside stay crisp for longer. This side dish goes well with rice, fried or steamed vegetables, and a main dish with a milder sauce. Finely chop the chili for even heat; remove the seeds if you want a milder sauce. Lime lightens the sweet kecap, so taste the sauce and add the juice gradually. Store leftovers covered in the refrigerator and reheat the tofu in a frying pan; the outside will firm up a little, though it’s crispest straight after frying.
Cut the tofu into pieces about 3 cm across. In a shallow dish, stir the turmeric, garlic, salt and water together to make a thin marinade. Gently toss the tofu in it and leave to stand for 10 minutes.
Remove the pieces from the marinade and pat them thoroughly dry all over with paper towels. Meanwhile, make the sambal kecap by mixing the kecap manis, chili, shallot and lime juice in a small bowl.
Heat the oil in a large frying pan over medium-high heat. Fry the tofu in a single layer until golden brown all over, about 8–10 minutes in total. Carefully turn the pieces with a spatula and fry in batches if needed.
Let the tofu drain briefly on paper towels and serve warm with the sambal kecap on the side or spooned over.
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