Name: Boiled and Spiced Tofu
Yield: for 4 as a main course
Cuisine: Asia
Ingredients: 1 tbsp dark soy sauce; 2 kaffir lime leaves (optional); 1–1½ tsp salt; 2 tsp grated or chopped palm sugar; 4 tbsp tamarind water; ¼ tsp cayenne pepper; 4 shallots, finely chopped; 4 blocks of Chinese-style tofu, each 450 g/1 lb, cut in half; groundnut oil, for frying; 2 garlic cloves, finely chopped; 2 tsp finely chopped ginger; 1 tsp finely chopped galangal

Preparation info

for
4
as a main course

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is another good way to make tofu more interesting. Readers in Central Java will not find anything very novel here, as this dish has been cooked in every household and has appeared on every small restaurant menu for generations, perhaps centuries. However; it will probably be new to most people outside Indonesia, even to other Southeast Asians, as they always seem to follow the Chinese when they cook tofu. This is dedicated to my vegetarian friends in the West.