* 800 g Firm Tofu * Canola Oil for frying * 1 Cucumber deseeded, thinly sliced * 200 g Beansprouts blanched * 50 g Roasted Peanuts * 1/2 cup Fried Shallots garnish
**Peanut Sauce**
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* 2.5 tbsp Palm Sugar * 250 ml Boiling Water * 3 tbsp Tamarind Pulp * 2 Thai Red Chilies chopped * 4 Garlic Cloves chopped * 300 g Peanut Butter * 1 tbsp Kecap Manis Sweet Soy Sauce * 1 tbsp Lime Juice
**Instructions**
​
1. Mix the palm sugar with 125 ml of boiling water in a small saucepan and stir over medium heat until sugar is dissolved. Mix the hot palm sugar syrup with the tamarind pulp and leave for 10 minutes, then press through a sieve. 2. In a food processor blend the chillies with the garlic to make a smooth paste. Add the peanut butter, tamarind syrup, kecap manis and lime juice and blend to a chunky, thick sauce, adding more hot water if necessary. 3. Transfer to a small saucepan, and bring to a simmer. Cook, stirring often, over low heat for 5 minutes. Set aside to cool. 4. Pat the tofu dry with paper towel and slice in 4 cm cubes. Heat enough oil in a wok to cover the tofu over medium heat. Lightly fry the tofu until it is golden and crisp all over. 5. Drain on paper towels to absorb the excess oil. 6. Put the fried tofu on a serving plate. Arrange slices of cucumber and blanched or steamed sprouts around and over the tofu, then pour the sauce over it. Garnish with chopped peanuts and fried shallots.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/indonesian-tofu-tahu-goreng-recipe/).
**Ingredients**
​
* 800 g Firm Tofu
* Canola Oil for frying
* 1 Cucumber deseeded, thinly sliced
* 200 g Beansprouts blanched
* 50 g Roasted Peanuts
* 1/2 cup Fried Shallots garnish
**Peanut Sauce**
​
* 2.5 tbsp Palm Sugar
* 250 ml Boiling Water
* 3 tbsp Tamarind Pulp
* 2 Thai Red Chilies chopped
* 4 Garlic Cloves chopped
* 300 g Peanut Butter
* 1 tbsp Kecap Manis Sweet Soy Sauce
* 1 tbsp Lime Juice
**Instructions**
​
1. Mix the palm sugar with 125 ml of boiling water in a small saucepan and stir over medium heat until sugar is dissolved. Mix the hot palm sugar syrup with the tamarind pulp and leave for 10 minutes, then press through a sieve.
2. In a food processor blend the chillies with the garlic to make a smooth paste. Add the peanut butter, tamarind syrup, kecap manis and lime juice and blend to a chunky, thick sauce, adding more hot water if necessary.
3. Transfer to a small saucepan, and bring to a simmer. Cook, stirring often, over low heat for 5 minutes. Set aside to cool.
4. Pat the tofu dry with paper towel and slice in 4 cm cubes. Heat enough oil in a wok to cover the tofu over medium heat. Lightly fry the tofu until it is golden and crisp all over.
5. Drain on paper towels to absorb the excess oil.
6. Put the fried tofu on a serving plate. Arrange slices of cucumber and blanched or steamed sprouts around and over the tofu, then pour the sauce over it. Garnish with chopped peanuts and fried shallots.