Tahu Tauco - tahu/tofu with tauco

Ingredients

• 500 gtofu
• 5shallots
• 4 clovesgarlic
• 4large red chillies
• 2green chillies
• 1tomato
• 2spring onions
• 200 mlwater
• 1 tbsppalm sugar
• 1 tbsptauco (fermented bean paste)
• For frying; leave 3 tbsp in the wokoil

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu into cubes. Thinly slice the shallots and garlic. Remove the seeds from the chillies and cut them into thin strips. Slice the tomato and cut the spring onions into 3 cm pieces.

2. 2

   Fry the tofu

   Heat oil in a wok and fry the tofu until golden brown. Drain it on kitchen paper. Pour away the excess oil, leaving 3 tbsp in the wok.

3. 3

   Cook the sauce

   Fry the shallots, garlic and red chillies in the remaining oil for 3 minutes. Add the water, palm sugar and tauco.

4. 4

   Simmer the tofu

   Add the remaining ingredients and simmer gently for 3 minutes.

What is tahu tauco?

Tahu means tofu in Indonesian, while tauco is a savoury fermented bean paste used in Indonesian cooking. The combination makes a quick, boldly flavoured dish that is often served with rice.

Here, tofu is fried before being simmered with tauco, palm sugar, chillies and vegetables. Browning the tofu gives it a firmer surface to hold up in the sauce.

Nutrition and macros by portion

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

The tofu provides most of the protein, while the palm sugar contributes carbohydrates; the oil used for frying supplies much of the fat. Serve a portion with rice and an extra vegetable side to make a more balanced plate.

Choosing the tofu

Tofu: Cut it into evenly sized cubes so the pieces brown at a similar pace. Handle the cubes gently when frying and draining, as they can break apart.

Balancing tauco and sugar

Tauco: This fermented paste brings the dish's main savoury, salty flavour. Stir it into the water and palm sugar so it can coat the tofu and vegetables during the simmer.

Palm sugar: Its sweetness offsets the intensity of the bean paste and chillies. Keep both ingredients to the stated amounts for the intended balance.

Getting the chillies ready

Red chillies: Remove the seeds before slicing them into strips, as directed. They cook with the shallots and garlic at the start of the sauce.

Green chillies: Slice these too, then add them with the remaining ingredients. The recipe uses both colours for a mix of chilli flavour and visual contrast.

Frying and simmering

Golden tofu: Fry the cubes until they have browned, then drain them on kitchen paper. This helps remove excess frying oil before they go into the sauce.

Gentle finish: After adding the remaining ingredients, simmer for 3 minutes. Keep the heat low enough for the mixture to simmer rather than boil vigorously.

Serving the dish

Rice: Serve the tofu and sauce with steamed rice to make a simple meal. Spoon the sauce over the rice so its salty-sweet flavour is spread through the plate.

Vegetables: The tomato and spring onions are cooked in the dish, so add a simple vegetable side if you would like more variety at the table.

Recipe notes & tips

• Cut the tofu into cubes of similar size so they brown evenly.
• Let the fried tofu drain on kitchen paper before adding it to the sauce.
• Leave exactly 3 tbsp of oil in the wok after frying the tofu.
• Slice the shallots and garlic thinly so they cook quickly in the wok.
• Keep the final simmer gentle and stop after 3 minutes.

Variations

• Adjust the heat: Use fewer chillies if you prefer a milder result.
• Add more vegetables: Increase the tomato or spring onions for a vegetable-forward dish.
• Serve with rice: Spoon the sauce over steamed rice for a fuller meal.
• Change the tofu shape: Cut the tofu into larger cubes, keeping the pieces even so they fry consistently.

Common mistakes to avoid

• Crowding the wok: Fry the tofu in batches if the cubes do not fit in a single layer.
• Breaking the tofu: Turn the cubes gently and drain them carefully on kitchen paper.
• Removing too much oil: Leave 3 tbsp in the wok so the shallots, garlic and red chillies can fry.
• Skipping the chilli seeds: Deseed the chillies before cutting them into strips, as the method specifies.
• Over-simmering: Keep the final simmer to 3 minutes so the vegetables are not cooked longer than directed.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions