Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts

Ingredients

• 1.5 lb extra-firm tofu (Pressed under weights for 1 hour, then cut into batons or bite-size nuggets)
• 0.5 cup cornstarch (For coating the tofu)
• 1 cup neutral cooking oil (For shallow-frying; the tofu will not absorb all of it)
• 4 shallots (Peeled and roughly chopped)
• 4 garlic cloves (Peeled)
• 6 red bird's-eye chilies (Use fewer for a milder paste; roughly chopped)
• 1 large red chili pepper (Seeded if desired and roughly chopped)
• 1 tbsp fresh ginger (Roughly chopped)
• 1 tsp ground coriander
• 2 tbsp water (For blending the chili paste)
• 1 tbsp vegetable oil (For cooking the paste)
• 1 tsp kosher salt (Divided, plus more to taste)
• 1 tbsp light brown sugar (For the red chili paste)
• 0.75 cup roasted unsalted peanuts (Coarsely chopped)
• 2 tbsp kecap manis (If unavailable, substitute a mixture of 1 tbsp soy sauce, 1 tbsp molasses, and 1 tbsp light brown sugar)
• 2 tbsp fresh lime juice (Plus lime wedges for serving, if desired)

Steps

1. 1

   Place the tofu between several layers of paper towels or clean kitchen towels. Set it on a rimmed plate, weight it with a heavy skillet or cans, and let it stand for about 1 hour, replacing the towels if they become saturated. This removes excess moisture and helps the tofu stay firm during frying.

2. 2

   While the tofu presses, prepare the remaining ingredients. Roughly chop the shallots, garlic, chilies, and ginger; chop the peanuts; and measure the seasonings and sauces.

3. 3

   Cut the pressed tofu into bite-size batons or irregular nuggets. Pat the pieces dry, then toss them thoroughly with the cornstarch and about ½ teaspoon of the salt until every surface is lightly coated.

4. 4

   Pour the frying oil into a large wok or deep skillet to a depth of about ½ inch. Heat over medium-high until a pinch of cornstarch sizzles immediately, about 350°F / 175°C.

5. 5

   Working in batches so the pan is not crowded, add the coated tofu to the hot oil. Fry, turning occasionally, until crisp and golden on several sides, about 4 to 6 minutes per batch. Transfer to a paper-towel-lined plate and season lightly with salt.

6. 6

   In a blender or food processor, combine the shallots, garlic, bird's-eye chilies, red chili pepper, ginger, coriander, water, brown sugar, and the remaining salt. Blend to a coarse or mostly smooth paste, scraping down the sides as needed.

7. 7

   Carefully pour off the frying oil, leaving about 1 tablespoon in the wok or skillet. Return the pan to medium heat and add the chili paste.

8. 8

   Cook the paste, stirring frequently, for 5 to 7 minutes. It should darken slightly, smell fragrant rather than raw, and thicken into a concentrated paste; reduce the heat if it begins to scorch.

9. 9

   Add the fried tofu to the cooked paste and toss gently until the nuggets are evenly coated. Stir in the kecap manis and lime juice, continuing to toss until the sauce becomes glossy and clings to the tofu.

10. 10

    Add the chopped peanuts and toss briefly to distribute them while keeping their texture. Taste and adjust the salt, lime juice, or chili heat as needed.

11. 11

    Transfer the tofu to a serving dish and serve immediately, with additional lime wedges if desired.

Notes

The source emphasizes not skipping the one-hour tofu-pressing step; use that time to prepare the other ingredients. Kecap manis is a sweet, syrupy Indonesian soy sauce. If it is unavailable, combine 1 tablespoon soy sauce, 1 tablespoon molasses, and 1 tablespoon light brown sugar, then use the mixture in place of the kecap manis. The quantities and method above are reconstructed because the accessible page excerpt indicates that the complete member-only recipe was not visible.

Nutrition per serving

• main
• vegetarian
• dairy-free
• Indonesian
• Southeast Asian
• stir-fried
• crispy tofu
• spicy