Ingredients
- 12 red or green bird's eye chiles
- 3 cloves garlic
- 4 shallots
- 100 g palm sugar, thinly sliced
- 3 ea. tamarind pods
- 300 ml water
- 15 pieces of Sumedang tofu or tofu pong
- 4 tbsp kecap manis
- Salt to taste
Make it step by step
- Grind the chiles, garlic, and shallots together, then set aside.
- Combine the palm sugar, tamarind, and water in a saucepan. Boil the mixture until all the ingredients dissolve and form a syrup.
- Pour the syrup over the ground chile mixture. Mix well until evenly combined.
- Cut the tofu diagonally, then press lightly until the center of the tofu is slightly crushed.
- Arrange the tofu on a plate, then drizzle with the spicy and sweet sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.