Tahu goreng (Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Malaysia and Singapore.
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Indonesian Tahu goreng and omelette arranged on a plate garnished with bean sprouts, cucumber and carrot | |
Alternative names | Tauhu goreng (Malaysian and Singaporean spelling) |
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Associated national cuisine | Indonesia,[1] Malaysia, Singapore |
Main ingredients | tofu |
When preparing the dish, cakes of hard tofu are deep fried until golden brown. A popular way to serve fried tofu is to cut them diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and scallion. A thick sauce is prepared with shallots, garlic, chili peppers, shrimp paste, soy sauce and tamarind juice.
In Malay language and Indonesian; tauhu or tahu refers to 'tofu' and goreng indicates 'fried'. Tofu originated from China and brought to Southeast Asia by Chinese immigrants to the region. Fried tofu is consumed extensively in Asian cultures, and has found its way into mainstream Western vegetarian diets.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variant might use peanut sauce with chili instead. Some variants are:
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