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Tahu goreng

Indonesian tahu goreng and omelette arranged on a plate garnished with bean sprouts, cucumber and carrot
Alternative names	Tauhu goreng (Malaysian and Singaporean spelling)
Associatedcuisine	Indonesia,[1]Malaysia, Singapore
Main ingredients	tofu
Media: Tahu goreng

Tahu goreng (Indonesian spelling) ortauhu goreng (Bruneian, Malaysian and Singaporean spelling) is a generic name for any type of friedtofu dish in the cuisines ofIndonesia,Brunei,Malaysia andSingapore.

When preparing the dish, cakes of hardtofu are deep-fried until golden brown. A popular way to serve fried tofu is to cut them diagonally in half and arrange on a plate garnished withbean sprouts,cucumber, andscallion. A thick sauce is prepared withshallots,garlic,chili peppers,shrimp paste,soy sauce, andtamarind juice.

InMalay language andIndonesian,tauhu ortahu refers to 'tofu' andgoreng indicates 'fried'. Tofu originated fromChina and was brought toSoutheast Asia by Chinese immigrants to the region. Its first arrival in Indonesia is estimated through theKhubilai Khan's army in Kediri in 1292.^[2]

In Indonesia, tahu goreng can be mildly fried or deep fried, plain orbattered. In Indonesia, tahu goreng is usually eaten withsambal kecap a kind ofsambal hot condiment made fromkecap manis (sweet soy sauce) and choppedchili peppers and shallots. Some variants might usepeanut sauce with chili instead. Some variants are:

• Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled withbean sprouts,carrots and sometimes minced meat is battered and deep fried.^[3] It is commonly found sold bygorengan (Indonesian fritters) vendors. Commonly eaten withcabai rawit (bird's eye chili).
• Tahu sumedang: the name derived fromSumedang city,West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917.^[4]
• Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated fromCirebon City,West Java.
• Tahu taoge: stir-fried diced tofu with beansprouts.
• Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common inEast Javan cities, such asMalang,Surabaya, andLamongan.
• Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated fromSurabaya city,East Java.
• Tahu telur: (lit: tofu with egg), withomelette, beansprout, peanuts, andlontong rice cake, served in thin sweet and sour soy sauce. Also originated fromSurabaya City,East Java.
• Tahu bulat (round tofu) ortahu bola also calledbola-bola tahu (tofu balls): is a relatively new variant of fried tofu fromTasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep-fried in cooking oil.
• Kupat tahu: (lit:ketupat with tofu),ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came fromKuningan, Magelang, Solo, and Surabaya.

• Batagor
• Yong tau foo
• List of tofu dishes
• List of deep-fried foods
• Indonesian cuisine
• Malaysian cuisine
• Singaporean cuisine

• Indonesian stuffed tofu (tahu isi) recipe fromSBS Australia

• Tofu dishes
• Malaysian cuisine
• Singaporean cuisine
• Vegetarian dishes of Singapore
• Vegetarian dishes of Indonesia
• Fried foods
• Street food in Indonesia

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