Tofu Goreng Recipe

Prepare tofu

Drain the tofu and pat very dry with paper towels. Cut each tofu piece into 4 thick slices or leave whole if they are the size you want served. Place on paper towels and press gently to remove extra moisture for 5–10 minutes.

Season and coat

Lightly sprinkle both sides of the tofu with salt and white pepper. Toss each piece in cornstarch so all surfaces are evenly coated; shake off excess.

Heat oil

Pour oil into a deep saucepan or fryer and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small pinch of cornstarch — it should sizzle and rise steadily.

Fry tofu

Carefully lower tofu pieces into the hot oil in batches (do not overcrowd). Fry until golden brown and crisp on all sides, about 3–5 minutes per batch. Use a slotted spoon to transfer cooked tofu to a paper-towel-lined tray to drain.

Rinse the lettuce and pat dry; tear into serving-size pieces and arrange on a serving plate or two individual plates.

Rinse bean sprouts and trim any brown ends if needed. Scatter sprouts over or beside the lettuce.

Thinly slice the cucumber lengthwise or into half-moons and arrange on the plate.

Sprinkle the crushed roasted peanuts over the salad components and across the tofu once plated. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant and lightly golden; sprinkle over the finished dish.

In a small bowl combine sweet chili sauce with lime juice and soy sauce to balance sweetness and add brightness. Taste and adjust — more lime for tang, more soy for salt. Serve sauce on the side or drizzle lightly over the fried tofu just before serving.

Place 1–2 pieces of the fried tofu on each bed of lettuce with bean sprouts and cucumber. Add crushed peanuts and toasted sesame seeds. Serve immediately with sweet chili sauce alongside or drizzled on top so the tofu stays crisp. Enjoy while hot.