Tahu Kacang Tolo Goreng - fried tahu with eye beans

Ingredients

• 75 gcooked eye beans
• 1tofu
• 1spring onion
• ½ tsppepper
• ½ tspsalt
• to tasteoil, for frying

Instructions

1. 1

   Prepare the beans

   Purée the cooked eye beans.

2. 2

   Drain the tofu

   Crush the tofu and squeeze out its moisture.

3. 3

   Chop the spring onion

   Finely chop the spring onion.

4. 4

   Mix the ingredients

   Mix the beans, tofu, spring onion, pepper and salt thoroughly.

5. 5

   Fry until brown

   Heat oil in a pan and fry the mixture until brown. Serve.

What is tahu kacang tolo goreng?

The name describes a fried dish of tahu, or tofu, and kacang tolo, known in English as eye beans. This version combines the beans and crushed tofu into one mixture, then fries it until browned.

Its Indonesian and wider Asian context is reflected in the use of tofu and beans as the main ingredients. The method is straightforward: purée the beans, remove moisture from the tofu and mix everything with spring onion and seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The eye beans provide much of the carbohydrate and fibre, while tofu contributes protein and some fat; the frying oil adds further fat. To make a balanced plate, serve a portion with vegetables and a grain such as rice.

Getting the mixture ready

Eye beans: start with cooked beans, as the recipe calls for them to be puréed before mixing.

Tofu: crushing it helps it combine with the puréed beans. Squeezing out excess moisture helps keep the mixture from becoming too wet.

Seasoning the tofu and beans

Spring onion: chop it finely so it is distributed throughout the mixture.

Pepper and salt: mix both in evenly, then check the seasoning before frying if you wish.

Frying for a browned finish

Heat the oil in the pan before adding the mixture. Fry until it is brown, using the colour as the cue given in the recipe.

The method does not specify a pan temperature or frying time, so keep an eye on the mixture as it cooks rather than relying on a set duration.

Serving the dish

Serve the fried mixture once browned. It can sit alongside rice or vegetables as part of a meal, though these are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Use cooked eye beans before puréeing them.
• Squeeze the tofu well to remove excess moisture.
• Chop the spring onion finely for an even mix.
• Mix the seasoning thoroughly through the beans and tofu.
• Wait for the oil to heat before frying the mixture.
• Use browning as the doneness cue, since no cooking time is specified.

Variations

• Add chilli: mix in finely chopped chilli for extra heat.
• Add garlic: stir finely chopped garlic into the mixture for a deeper savoury flavour.
• Change the beans: use another cooked bean if eye beans are unavailable.
• Serve with rice: add rice on the side to make the dish part of a fuller meal.

Common mistakes to avoid

• Wet tofu: squeeze out excess moisture before mixing so the mixture is not overly damp.
• Coarsely chopped spring onion: chop it finely so it spreads through the mixture.
• Uneven seasoning: mix the pepper and salt thoroughly into the tofu and beans.
• Oil not hot enough: heat the oil before adding the mixture.
• Frying by the clock: the recipe gives no cooking time, so fry until the mixture is brown.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over medium heat until hot, turning as needed to warm evenly.

Frequently asked questions