Tahu Goreng Bumbu Kuning - Turmeric Fried Tofu

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 45 mins

Serves: 4


  • 3 cups (750 ml) water
  • 2 lemongrass, bruised and knotted
  • 2 Indonesian bay leaves (Indonesian: daun salam) (Note 1)
  • 1 1/2 teaspoon salt
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 2 blocks (900 gram / 2 lb) firm/extra-firm tofu
  • enough oil for deep frying
  • Spice paste (grind the following)
  • 75 gram (2.5 oz) shallot
  • 4 cloves garlic
  • 6 candlenuts (Indonesian: kemiri) (Note 2)
  • 1 inch galangal


  1. Cut: Cut each block of tofu into eight pieces. You should get a total of 16 pieces of tofu.
  2. Braise: Boil the spice paste with water, lemongrass, Indonesian bay leaves, salt, coriander powder, and turmeric powder in a cooking pot. Add tofu into the pot and lower the heat to a simmer. Simmer the tofu until the broth is dry or close to dry.
  3. Strain: Strain braised tofu until dry before frying to prevent the oil from splattering.
  4. Deep-fry (option 1): Fill a pot with two inches of oil for deep frying and turn on the heat to a medium. The oil is ready when it reaches 350 Fahrenheit (180 Celsius). Deep fry tofu until golden brown, about 2-3 minutes.
    TIPS: If you don’t have a thermometer, you can use a bamboo chopstick to tell if the oil is hot or not. Dip a bamboo chopstick into the hot oil. If there are air bubbles around the chopstick, the oil is ready for frying.
  5. Pan-fry (option 2): Heat three tablespoons of oil in a non-stick frying pan over medium heat. Pan fry braised tofu until all sides are golden brown.
  6. Serve: Transfer fried tofu to a serving plate and serve them immediately.


  • (1) Omit Indonesian bay leaves if you don't have it.
  • (2) Substitute candlenuts with an equal amount of macadamia nuts.

Another great recipe by https://dailycookingquest.com.