Tahu goreng
Alternative names
Tauhu goreng (Malaysian and Singaporean spelling)
Associated cuisine
Indonesia,[1] Malaysia, Singapore
Main ingredients
Tahu goreng (Indonesian spelling) or Tauhu goreng (Bruneian, Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Brunei, Malaysia and Singapore.
When preparing the dish, cakes of hard tofu are deep-fried until golden brown. A popular way to serve fried tofu is to cut them diagonally in half and arrange on a plate garnished with bean sprouts, cucumber, and scallion. A thick sauce is prepared with shallots, garlic, chili peppers, shrimp paste, soy sauce, and tamarind juice.
InMalay language and Indonesian; tauhuortahu refers to 'tofu' and goreng indicates 'fried'. Tofu originated from China and brought to Southeast Asia by Chinese immigrants to the region. Its first arrival in Indonesia is estimated through the Khubilai Khan's army in Kediri in 1292.[2] Fried tofu is consumed extensively in Asian cultures and has found its way into mainstream Western vegetarian diets.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
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