Page 61 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

2-3 bird’s-eye chili peppers

12-16 cloves garlic

1 medium shallot

2 tablespoons dark brown sugar

½ tablespoon salt plus extra for sprinkling

3 tablespoons sweet soy sauce

4 tablespoons water

1 Heat the oil in a wok or large pot over high heat. While the oil comes up to
temperature, spread the tofu cubes on a large platter and pat gently on all sides with
paper towels to soak up the remaining liquid.

2 Carefully slide as many tofu cubes as will fit into the wok or large pot without
overcrowding. Deep-fry the tofu for 3 to 4 minutes until crisp. Make sure to gently turn

the tofu cubes over about halfway through the cooking time. Drain on a paper towel.

3 Using a mortar and pestle or food processor, grind the chili peppers, garlic, shallot,
dark brown sugar, and salt until smooth. Place the paste into a medium sized mixing
bowl and add the sweet soy sauce and water. Stir until thoroughly mixed. Serve warm
tofu cubes with the Sweet and Spicy Sauce drizzled on top or on the side as a dipping
sauce.