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Recipes Around the World International Vegetarian Union
Vegan East Asian Recipes
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Tahu Goreng (Fried Soybean Curd)

Origin: Java; Serves: 6

  • 1/4 pound green beans, cut diagonally in 2-inch pieces
  • 4 firm soybean curd squares
  • 1/2 cup corn oil for deep-frying
  • 3 shallots, sliced
  • 2 garlic cloves, sliced
  • 2 fresh hot red chilies, sliced
  • 1/2 teaspoon salt
  • 2 tablespoon Kecap Manis (sweet soy sauce)
  • 1 tablespoon tomato paste
Blanch the green beans in boiling water for 5 minutes.
Drain.

Cut the bean curd into slices 1 inch long and 1/4 inch thick.
Drain the slices on paper towels, patting them dry.
Heat the oil in a wok or deep skillet and fry the slices over moderate heat for 3 minutes, or until light brown.
Remove and set aside.
Remove all but 1 tablespoon oil. - In a food processor, blend the shallots, garlic, chilies, and salt to form a paste (bumbu).
Heat the oil in the wok and stir-fry the bumbu over moderate heat for 2 minutes.
Add the beans, bean curd, Kecap Manis, and tomato paste.
Stir-fry the mixture for 3 minutes.
Serve warm.