Crispy fried Tofu

Crispy fried Tofu
Nutrition Information
  • Serving size: 100 grams
  • Calories: 200-300 kcal
  • Fat: 10-20 grams
  • Carbohydrates: 4-8 grams
  • Sugar: 0-1 grams
  • Sodium: 5-15 milligrams
  • Fiber: 1-2 grams
Recipe type: Vegan
Cuisine: Indonesian
Tofu, also known as bean curd, is a versatile and protein-rich ingredient cherished by both vegetarians and non-vegetarians worldwide. Our recipe takes ordinary tofu to new heights, elevating it to an irresistible crispy and golden goodness. The secret lies in marinating the tofu in a harmonious blend of soy sauce, rice vinegar, and aromatic spices, infusing it with delightful Asian-inspired flavours. In this recipe for crispy fried Tofu, with each bite, you'll savour the satisfying crunch of the crispy exterior, while the interior remains delightfully tender and full of flavour. The addition of fresh, thinly sliced chillies adds an exciting burst of heat that complements the tofu's richness, creating a symphony of tastes that will excite your palate. But that's not all! This Crispy Tofu recipe is not only an explosion of taste but also a celebration of health. Tofu is a fantastic source of plant-based protein, calcium, and iron, making it a nutritious alternative to meat. Whether you're a tofu enthusiast or looking to add more plant-based meals to your repertoire, this recipe is a perfect choice that promises to satisfy both your cravings and nutritional needs.
  • 1 block of firm tofu (14-16 ounces), drained and pressed
  • ¼ cup cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (adjust to your spice preference)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil (for frying)
  • 2-3 fresh red chillies, thinly sliced (seeds removed for less heat, if desired)
  • Fresh cilantro leaves (for garnish)
  • Steamed rice (optional, for serving)
Step 1: Prepare the Tofu
  1. Drain the tofu and place it on a plate lined with several layers of paper towels.
  2. Gently press the tofu with more paper towels to remove excess moisture.
  3. Cut the tofu into bite-sized cubes or rectangular pieces, depending on your preference.
Step 2: Create the Tofu Marinade
  1. In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  2. Whisk the marinade until well combined.
Step 3: Marinate the Tofu
  1. Place the tofu pieces into the marinade bowl, ensuring they are well coated with the mixture.
  2. Allow the tofu to marinate for at least 20-30 minutes, or longer for enhanced flavor. You can even prepare the tofu ahead of time and store it in the refrigerator overnight.
Step 4: Crisp up the Tofu
  1. In a shallow dish, spread the cornstarch evenly.
  2. Dredge each marinated tofu piece in the cornstarch, ensuring they are fully coated.
  3. Heat the vegetable oil in a large skillet over medium-high heat.
  4. Once the oil is hot, carefully add the coated tofu to the skillet, ensuring they are in a single layer.
  5. Cook the tofu for about 2-3 minutes per side or until golden brown and crispy.
Step 5: Serve and Garnish
  1. Transfer the crispy tofu to a serving plate lined with paper towels to drain any excess oil.
  2. Garnish the tofu with sliced chillies and fresh cilantro leaves for an extra burst of flavor and vibrant appeal.
  3. Serve the crispy tofu with steamed rice for a fulfilling and wholesome meal.
  1. There you have it – a scrumptious Crispy Tofu recipe served with sliced chillies that's bound to impress both vegans and non-vegans alike! The combination of the crispy tofu and the zesty kick of the chillies creates a delightful harmony of tastes and textures. It's perfect for a quick weeknight dinner or a special gathering with friends and family. Give this recipe a try and let your taste buds dance with joy! Enjoy!


Satay sauce recipe

Satay sauce
Nutrition Information
  • Serves: 4
  • Serving size: 75g
  • Calories: 389
  • Fat: 28 g
  • Saturated fat: 4 g
  • Unsaturated fat: 2 g
  • Trans fat: 0 g
  • Carbohydrates: 31 g
  • Sugar: 18 g
  • Sodium: 103 mg
  • Fiber: 5 g
  • Protein: 15 g
  • Cholesterol: 0 mg
Recipe type: Satay sauces
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
While satay sauce recipes normally call for peanut butter, other nut butters like cashew or almond butter can also be used. By replacing the peanuts in the sauce, it becomes keto/paleo/ low carb friendly. Besides being great with grilled meats and poultry, it can also be served with grilled cheese ( like Halloumi ) or spring rolls for vegetarian meals.
  • Peanut butter – 200 grams ( see note)
  • Sambal Oelek – 2 teaspoons
  • Red Chilli - two chopped ( Thai Birds-eye or similar)
  • Ketjap Manis – three tablespoons
  • Lemon juice – one tablespoon
  • Ground ginger – one teaspoon
  • Garlic – one clove – finely chopped
  • Brown sugar – one tablespoon
  • Sesame oil – two teaspoons
  • Coconut milk – three tablespoons
  1. In a skillet, gently heat the sesame oil.
  2. Add the chillies and fry for two minutes
  3. Add the garlic and fry for a minutes
  4. Stir the coconut milk into the peanut butter
  5. Add this to the pan
  6. Now add all the remaining ingredients one after the other. Stir all the time
  7. Once all the ingredients have been added, let the sauce cook on a gentle heat for five minutes.
  8. Serve
Substitute with Cashew or Almond nut butters for low carb diets

Keywords: Satay sauce recipe


Nasi Goreng – Indonesia

Indonesian fried rice with chicken and chillies
Nutrition Information
  • Serves: 4
  • Serving size: 180 g
  • Calories: 212
  • Fat: 14 grams
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 40 g
  • Sugar: 4 g
  • Sodium: 576 mg
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 0 mg
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Nasi Goreng simply means "fried rice" in the Indonesian language . Like so much food from this country , the flavour that is achieved by their masterful hand in combining Chillies with other ingredients , is absolutely spectacular. This dish is traditionally served with krupuk , a fried cracker that is made with a noodle like paste and pickles
  • Chicken breast – 200 grams (cut into strips)
  • Cooked rice – three cups
  • Tamari - 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • Garlic cloves - 3 (finely chopped)
  • Red chillies – 3 to 4 (finely sliced)
  • Spring onion – 5 to 6 (finely chopped) see note
  • Sugar – one teaspoon
  • Shrimp paste – two teaspoons
  • Large eggs – 4 (optional)
  • Small onion - finely sliced
  1. Fry the sliced onion in a little oil until browned and crispy (keep to one side)
  2. Bring one and half tablespoons of the oil to a medium heat.
  3. Add the spring onions. Sautee for two minutes
  4. Add the ginger and garlic. Fry for a further minute
  5. Add the chicken strips and fry until all pinkness has disappeared.
  6. Add the Tamari, shrimp paste and sugar.
  7. Stir until mixed with chicken
  8. Add the rice and stir fry until heated through ( try to get the rice slightly crisp)
  9. Sprinkle the fried onion slices on top of the rice
  10. Fry the eggs ( if using) in the remaining oil and place on top
  11. Serve
Keep the green bits of the spring onions and sprinkle over the fried rice

Keywords: Indonesian Nasi Goreng

Serves: 2 to 4 portions . (If serving four as a main course , consider adding the fried eggs and serve with pickles and salad)


Spicy vegetable salad – Indonesia



Spicy vegetable salad with Tempeh and Tofu
Nutrition Information
  • Serving size: 100g
  • Calories: 182 kcal
  • Fat: 14 grams
  • Saturated fat: 1.8 grams
  • Carbohydrates: 5.8 grams
  • Sugar: 4.2 grams
  • Sodium: 0.21 grams
  • Fiber: 2.7 grams
  • Protein: 8.8 grams
Recipe type: Salads
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
The incredible flavours of Indonesian cuisine are so well illustrated in this fantastic salad. Superb taste is added to vegetables with the addition of Tempeh and Tofu, which is dressed by a spicy peanut sauce. To make it a fully vegetarian recipe, simply leave out the shrimp paste.
  • Tempeh - 150 grams
  • Tofu – 150 grams ( firm)
  • Spinach – one bundle ( stripped of stalks)
  • Bean sprouts - 100 grams
  • Romaine lettuce – 2 leaves ( roughly chopped)
  • Cucumber – one small (sliced)
  • Roasted peanuts - 150 grams ( coarsely ground )
  • Red chillies – 4 finely chopped
  • Garlic – 2 cloves ( finely chopped)
  • Vegetable oil – 2 to 3 tablespoon
  • Red Chilli powder – one teaspoon
  • Sambal Oelek – one tablespoon
  • Tamarind paste – one tablespoon (may be substituted by lime juice)
  • Sugar – 2 Tablespoons
  • Shrimp paste – one teaspoon (optional for vegetarian)
  • Ginger – one teaspoon (freshly grated)
  • Shallots – 4 ( finely chopped)
  • Water for boiling and sauce – about 1.5
  1. Bring a medium-sized pot - half-filled - with water to the boil. Add spinach. Simmer for 2 minutes. Remove from the stove and drain. Allow to cool
  2. Bring another pot to the boil. Add tempeh and cook for 6 to 8 minutes to soften it. Remove from stove, drain and allow to cool slightly
  3. Chop tempeh and tofu into bite-size pieces
  4. Heat 2 tablespoons vegetable oil in a large frying pan
  5. Fry tempeh and tofu until cooked through and crisp. Remove from pan. Allow cooling
  6. In the same pan, if necessary, add a little more oil
  7. Add shallots and fry until translucent
  8. Add chillies, ginger and garlic. Stir fry for two to three minutes
  9. Add shrimp paste and chilli powder. Stir for another minute
  10. Add 200 ml of water, sugar, sambal oelek and tamarind paste. Bring to a steady simmer
  11. Add peanuts and remove from the stove. Allow to cool
  12. To assemble the salad. Mix spinach, lettuce, cucumber, bean sprouts with fried tempeh and tofu together
  13. Pour peanut sauce over the top
  14. Serve
Keywords: Indonesian vegetable salad with Tempeh and tofu; Served with a spicy peanut dressing

Serves : 4 portions

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Indonesian cooking with Chillies



Sup Seafood Rempah ( Spicy seafood soup)


Indonesian cooking ingredients

Spicy Indonesian seafood soup
Nutrition Information
  • Serving size: 100g
  • Calories: 29 kcal
  • Fat: <0.9 grams
  • Saturated fat: <0.1 grams
  • Carbohydrates: 4.9 grams
  • Sugar: 1.1 grams
  • Sodium: 1.2 gram
  • Fiber: <0.5 grams
  • Protein: 1.8 grams
Recipe type: Soup
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Indonesia is a country where Chillies are virtually indispensable in cooking. This recipe combines Indian influences on Indonesian cuisine to the traditional Sumatran style of cooking. The result is something truly outstanding. Rich, creamy and brimming with seafood flavour ( with just a hint of spice & chillies), this soup is perfect as a starter or in its own right for a special celebration meal
  • Coconut milk – one and a half litres ( use fresh if available)
  • Fish fillets – 250 grams ( diced) see note
  • Squid – 250 grams ( sliced into rings)
  • King prawns – 250 grams ( de-veined and peeled)
  • Clams – 200 grams
  • Juice of one fresh lime
  • Lemongrass – two stalks ( bruised)
  • Shallots – 5 - finely chopped
  • Garlic – 3 cloves finely chopped
  • Red chillies – 5 finely chopped ( Cayenne, birds-eye or serrano)
  • Black pepper – ½ teaspoon ( coarsely ground)
  • Curry powder – one teaspoon
  • Vegetable oil – 3 tablespoons
  • Oyster sauce – 3 tablespoons
  • Sugar – two teaspoons
  • Salt to taste
  • Coriander leaves – a scant handful
  1. Heat the oil. Add the shallots and fry until translucent
  2. Add the garlic, shrimp paste and lemongrass. Fry for a minute
  3. Add the curry powder, chillies and black pepper. Fry until spices are cooked through
  4. Add the seafood and cook until just starting to change colour
  5. Add the coconut milk and bring to the boil
  6. Add the Oyster sauce and sugar
  7. Once the seafood is cooked, add the lime juice and season with salt
  8. Add the coriander. Stir through
  9. Serve hot
This recipe yields 4 to 6 portions

Keywords: Spicy Indonesian seafood soup


Chicken Satay – Indonesia


Chicken satay Recipe

Chicken Satay with peanut sauce
Nutrition Information
  • Serving size: 100g
  • Calories: 184 kcal
  • Fat: 13 grams
  • Saturated fat: 4.1 grams
  • Carbohydrates: 6.1 grams
  • Sugar: 5 grams
  • Sodium: 0.92 grams
  • Fiber: 1 gram
  • Protein: 12 grams
Recipe type: Grilled chicken
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
The Satay (or Sate, as it is called in Indonesia and Malaysia) is thought to have originated in Java. It subsequently spread throughout South East Asia. The reason for this is not hard to find. It is simply fantastic ! Succulent marinated chicken that has either been fried or barbecued is served with spicy satay sauce. This dish has a fantastic combination of sweet, sour and saltiness, with just a hint of Chilli. Good eating that will not disappoint !
For the chicken
  • Chicken thigh fillets – 500 grams
  • Butter – 2 to three tablespoons ( see note *)
  • Wooden skewers – 10 to 12
For the marinade
  • Soya sauce - 1 tablespoon (see note **)
  • Sugar – 1 teaspoon
  • Lemon juice – two tablespoons
For the satay sauce
  • Smooth peanut butter – 150 grams (cashew, or almond butter can also be used).
  • Coconut milk - 1 cup (250ml) coconut milk
  • Soya sauce – 2 tablespoons ( see note **)
  • Vegetable oil – one tablespoon
  • Lemongrass puree – ½ teaspoon
  • Garlic puree – two teaspoons
  • Onion – one medium – finely diced
  • Birds-Eye Chillies – 3 to 4 (finely sliced)
  • Sugar – 2 teaspoons)
  • Lime juice – one tablespoon
Pre- preparation
  1. Cut the chicken into bite-size pieces (approximately 25 mm x 25 mm).
  2. Combine all the ingredients under "for the marinade" in a glass dish or bowl.
  3. Add the chicken pieces. Cover with cling film and allow to marinate for one to two hours in the refrigerator.
  4. If you are planning to barbecue the chicken, now is an excellent time to start soaking the skewers in water = so that they don't burn over the open flames.
Making the satay sauce
  1. Add the vegetable oil to a small pot and bring to a medium heat.
  2. Add the onions and fry until translucent.
  3. Add the Chillies and the garlic, stir-fry for two to three minutes.
  4. Add the nut butter, coconut milk, soya sauce, lime juice, lemongrass puree and sugar.
  5. Turn down the heat slightly
  6. Stir the sauce continuously until all ingredients have combined and have heated through (7 to 10 minutes).
  7. Keep warm until serving
Cooking the chicken
  1. Remove marinated chicken from the refrigerator.
  2. Thread the chicken pieces onto the wooden skewers
  3. Heat the butter in a large frying pan.
  4. Fry the chicken; three to four skewers at a time until nicely browned (keep the fried chicken warm in a heated oven while cooking the rest).
  5. Once all the chicken has been fried. Transfer to plates
  6. Spoon satay sauce into a bowl or pouring jug
  7. The sauce is poured/ spooned over the chicken skewers prior to eating
*If you intend to barbecue the kebabs, paint the skewers with one tablespoon of melted butter

** To make this recipe gluten free , use Tamari

Keywords: Chicken Satay with peanut sauce

Serves 4

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Indonesian herbs and spices

Indonesian cooking with Chillies