Adapted from Cookbook:Tahu Gejrot (Wikibooks) by Wikibooks contributors
Photo: "Tahu gejrot cirebon.JPG" by Midori, CC BY-SA 3.0
★ 0.0
- Wāhanga:
- 5
indonesiansundanesecirebontofupalm sugar
Ngā Kai
Serves 5
12
red or green bird's eye chiles
3 cloves
garlic
4
shallots
100 g
palm sugar, thinly sliced
3
tamarind pods
300 ml
water
15 pieces
Sumedang tofu or tofu pong
4 tbsp
kecap manis
=
salt, to taste
Tikanga
- 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.
Oranga Kai
Nutrition per serving
Estimated| Calories | 474kcal |
| Protein | 31g |
| Carbohydrates | 21g |
| of which sugars | 15g |
| Fat | 34g |
| of which saturated | 4g |
| Fibre | 10g |
Some ingredients couldn't be matched (red or green bird's eye chiles, tamarind pods) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
