Tahu goling

Ingredients

• 150 gtofu
• 100 gbeansprouts
• 1 sprigcelery
• 1shallot
• 2 clovesgarlic
• 1red lombok (large chilli)
• 1 tsppalm sugar
• 1 tsptamarind
• 3 tbspwater
• 1 tbsprice vinegar
• 3 tbspkecap manis (sweet dark soy sauce)
• to tastesalt
• as neededoil

Instructions

1. 1

   Make the paste

   Pound or grind the shallot, garlic, red chilli and palm sugar together into a paste.

2. 2

   Prepare the vegetables

   Finely chop the celery and blanch the beansprouts.

3. 3

   Mix tamarind water

   Mix the tamarind with the water and salt.

4. 4

   Marinate the tofu

   Cut the tofu into slices, then triangles. Toss it with the tamarind water and leave it to rest for 1 hour.

5. 5

   Finish the sauce

   Mix the paste with the rice vinegar, kecap manis, chopped celery and beansprouts.

6. 6

   Fry the tofu

   Heat oil in a wok and fry the tofu for 5 minutes, until golden brown.

7. 7

   Serve the dish

   Place the tofu on a plate and spoon the beansprout mixture and sauce over the top.

What is tahu goling?

Tahu means tofu in Indonesian, and this recipe brings it together with beansprouts and a sweet-sour, chilli-spiked dressing. Its combination of fried tofu and fresh, crunchy toppings makes for a contrast of textures in each serving.

The version here relies on a short list of familiar Indonesian ingredients: kecap manis for sweetness, tamarind for tang and red chilli for warmth. Letting the tofu sit in tamarind water gives the preparation a flavourful step before it is fried.

Nutrition and macros by portion

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

Tofu contributes most of the protein, while palm sugar and kecap manis add carbohydrates; frying oil is the main source of fat. Serve it with steamed rice and an extra vegetable side for a more balanced plate.

The tofu's marinade

Tamarind water: Mix the tamarind, water and salt before adding the tofu so the seasoning is evenly distributed. Keep the tofu in the mixture for the full 1 hour stated in the method.

Cutting: Slices cut into triangles give the tofu several edges to brown in the wok. Handle the pieces gently after marinating so they keep their shape.

A balanced sauce

Chilli paste: Pound or grind the shallot, garlic, chilli and palm sugar until they form a paste. A fine texture helps the flavour spread through the dressing.

Sweet and sour: Kecap manis adds a dark sweetness, while rice vinegar and tamarind bring acidity. Mix these with the paste, celery and blanched beansprouts just before serving.

Frying to a golden finish

Wok heat: Heat the oil before adding the tofu so the pieces begin frying rather than sitting in cool oil. The method calls for 5 minutes, until the tofu is golden brown.

Room to fry: If the wok is crowded, the tofu may not brown evenly. Fry in batches if needed, keeping the cooked pieces aside while the rest finish.

Keeping the beansprouts crisp

Blanch briefly: The recipe gives no blanching time, so lift the beansprouts out once they have just softened but still retain some bite. Drain them well to avoid watering down the sauce.

Add the topping last: Combine the beansprouts with the sauce and spoon it over the fried tofu when ready to serve. This helps preserve the contrast between crisp-edged tofu and tender sprouts.

Serving tahu goling

Serve it as soon as the tofu is fried, with the beansprout mixture on top. Steamed rice is a simple accompaniment that can catch the sweet-sour dressing.

For a fuller meal, add another vegetable side, such as quickly cooked greens. Keep any extra sauce separate until serving so the tofu does not lose its browned surface.

Recipe notes & tips

• Drain the blanched beansprouts well before mixing them into the sauce.
• Chop the celery finely so it distributes through the topping.
• Taste the sauce before serving and adjust the salt to suit your preference.
• Let excess tamarind water drip from the tofu before it goes into the wok.
• Fry the tofu in batches if the wok is too crowded to brown the pieces evenly.

Variations

• Milder chilli: Remove the chilli seeds before pounding for a gentler heat.
• More tang: Add a little extra rice vinegar to the sauce to sharpen its flavour.
• Extra crunch: Add thinly sliced cucumber to the topping just before serving.
• Herb change: Use finely chopped coriander in place of some celery.
• Rice accompaniment: Serve with steamed rice to make the dish more substantial.

Common mistakes to avoid

• Skipping the rest: The tofu needs 1 hour in the tamarind water; plan for this before frying.
• Wet beansprouts: Excess blanching water can dilute the dressing, so drain them thoroughly.
• Crowded wok: Too many tofu pieces at once can hinder browning; fry in batches.
• Cool oil: Tofu added before the oil is hot may not brown as intended; heat the oil first.
• Dressing too early: Sauce left on the tofu for too long softens its browned surface; top it just before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Store the tofu separately from the beansprout topping where possible; reheat the tofu in a wok or frying pan, then add the topping after reheating.

Frequently asked questions