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Tahu Gejrot (tofu épicé de Cirebon)

Name: Tahu Gejrot (tofu épicé de Cirebon)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: ID
Ingredients: 400 g firm tofu (tahu putih), cut into 2 cm cubes; as needed oil, for deep-frying; 120 g palm sugar (gula jawa), chopped or shaved; 200 ml water; 60 ml tamarind water (asam jawa, pulp soaked in warm water and strained); ½ tsp salt; 6 shallots, peeled; 3 cloves garlic, peeled; 10 bird's eye chilies (cabai rawit), or to taste; to serve a few extra sliced bird's eye chilies (optional)

15m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Tofu frit arrosé d'une sauce brillante au sucre de palme, à l'échalote, à l'ail et au piment cru.

#indonesian#tofu#street-food#spicy#sweet-sour#cirebon

Portions

4portions

Ingrédients

Nutrition

calories240

protein9g

carbs29g

fat11g

fiber2g

Par portion

Étapes

Fry the tofu

Pat the tofu cubes dry with paper towel so they don't spatter. Heat about 3 cm of oil in a wok or deep pan to 180°C (350°F) and fry the tofu in batches for 4–5 minutes, turning now and then, until puffed and golden on all sides. Lift out and drain on paper towel.

400 g firm tofu
as needed oil

✅ C'est prêt quand : the tofu is golden brown, puffed up, and crisp on the outside

⏱4:30

Make the sauce

In a small saucepan, combine the palm sugar, water, tamarind water and salt. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves, then simmer for about 5 minutes until it reduces slightly into a glossy, thin syrup. Take off the heat and let it cool to warm.

120 g palm sugar
200 ml water
60 ml tamarind water
½ tsp salt

✅ C'est prêt quand : the sauce is glossy, pourable, and only slightly thickened, like thin syrup

⏱5:00

Crush the aromatics

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Soak the tofu in sauce

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Serve

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Fry the tofu

400 g firm tofu
as needed oil

✅ C'est prêt quand : the tofu is golden brown, puffed up, and crisp on the outside

⏱4:30

Make the sauce

120 g palm sugar
200 ml water
60 ml tamarind water
½ tsp salt

✅ C'est prêt quand : the sauce is glossy, pourable, and only slightly thickened, like thin syrup

⏱5:00

Crush the aromatics

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Soak the tofu in sauce

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Serve

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History & Culture

The Story Behind the Dish

📍 Cirebon, West Java📅 20th century street food tradition🧈 ID

Tahu Gejrot comes from Cirebon, a trading port on Java's north coast long shaped by Chinese merchants, who are also credited with introducing tofu-making to the region. Street vendors turned the humble bean curd into something lively by frying it, tearing it into pieces, and pouring over a dark, syrupy sauce of palm sugar and tamarind.

Its name is said to come from 'jrot', the sound of the sauce being splashed into the little clay bowl, or cowek, the dish is traditionally served in. Vendors still carry it through the streets on a cart or shoulder pole, mixing each portion to order with a small wooden spoon.

⭐ Why It's Famous

It packs sweet, sour, salty and hot into one small bite, and the raw crushed shallot, garlic and chili on top give it a sharp, fresh punch unlike any other tofu dish in Indonesia.

💡 Fun Fact

Many Cirebon vendors still serve tahu gejrot in a small earthenware bowl rather than a plate, which old-timers say keeps the sauce tasting better than it does on metal or ceramic.

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