Tahu gejrot is originated from Cirebon, a port city in northern coast of West Java bordering the province of Central Java. This tiny city contributes to many famous dishes known throughout Indonesia, such as empal gentong, mi koclok, nasi lengko, tahu petis, docang, and of course, tahu gejrot.
Tahu gejrot is a very simple dish to make, especially if you have access to freshly made deep fried tofu, which in Indonesia is not a problem at all. To this fried tofu, you make a simple sauce of garlic, shallot, Thai chilies, salt, palm sugar, water, and sweet soy sauce. Some people like to add vinegar to this, but I am in the camp who opt out from using vinegar. If you do want the vinegar version, just add 1 teaspoon of vinegar to the recipe when making the sauce.
Tahu Gejrot Cirebon - Fried Tofu in Chili Soy Sauce
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
- 10 deep fried tofu (Indonesian: tahu goreng, pong atau sumedang)
- 200 ml water
- 50 ml sweet soy sauce (Indonesian: kecap manis)
- 25 gram palm sugar (Indonesian: gula Jawa)
- 1/2 teaspoon salt
- 1 teaspoon vinegar (Indonesian: cuka putih) (*)
- Grind the following into spice paste
- 2 green Thai chilies (Indonesian: cabe rawit hijau)
- 1 shallot (Indonesian: bawang merah)
- 1 clove garlic (Indonesian: bawang putih)
- Cut each tofu into four pieces. Place cut tofu in a shallow serving bowl and set aside.
- In a small saucepan, boil together the spice paste, water, sweet soy sauce, palm sugar, salt, and vinegar (if using). Reduce heat and simmer for 2 minutes.
- Pour the sauce on top of the tofu and serve immediately.
- (*) The use of vinegar is optional.