Tahu Goreng Bumbu Bali - Balinese Sauce Fried Tofu

Bumbu Bali is one of Indonesia’s deliciously spicy, sweet, and savory sauce, similar to Bumbu Balado. Despite its name, Bumbu Bali originates from East Java, and not from the island of Bali.

The most famous dish prepared with this sauce is Telur Bumbu Bali, which you can find in my blog. Today, I am sharing this recipe for Tahu Goreng Bumbu Bali, which is one of my most requested tofu dishes at home. :)

Ingredients for Balinese sauce fried tofu

1. Fried tofu

You can buy fried tofu cubes from any Asian grocery, or you can make them from scratch. If you choose the latter route, you will need a block of firm/extra firm tofu, salt, pepper, and all-purpose flour.

2. Spice paste

We will need shallots, garlic, red chilies, terasi/belacan/shrimp paste, ginger, galangal, and candlenuts for the spice paste.

I usually use cayenne chilies or softened dried red chilies for the red chilies, but you can use Fresno for a milder dish, or bird-eye chilies for a spicier dish.

3. Herbs and other seasonings

We will also need tamarind, lemongrass, daun salam (Indonesian bay leaves), kaffir lime leaves, salt, coconut palm sugar, and kecap manis (Indonesian sweet soy sauce).

How to pan-fry tofu

1. Drain tofu

Drain tofu, wrap it with paper kitchen towel, and sandwich between two plates. Place a heavy object on top of the plate, such as a cast-iron skillet, to press the tofu.

After 30 minutes, there should be noticeably plenty of liquid pool around the tofu. Drain the liquid, unwrap the tofu, and cut into 12 pieces.

2. Season and fry tofu

Heat a non-stick pan or a cast-iron skillet over medium heat. Add three tablespoons of oil and swirl to coat the pan/skillet.

Sprinkle tofu pieces with salt and pepper, coat with all-purpose flour, and fry in hot oil until golden brown.

Cooking Tahu Goreng Bumbu Bali

1. Prepare spice paste

Use a food processor or a spice attachment for a blender to puree shallots, garlic, red chilies, ginger, galangal, candlenuts, and toasted shrimp paste into a smooth spice paste.

2. Cook the tofu dish

Heat oil in a wok over medium-high heat and sauté spice paste until fragrant, about 4 minutes.

Add tamarind liquid, lemongrass, Indonesian bay leaves, kaffir lime leaves, salt, and coconut palm sugar. Mix well.

Add fried tofu pieces. Stir and continue cooking until the sauce is thick. Stir in sweet soy sauce and cook for another minute.

3. Serve

Turn off the heat, discard lemongrass, daun salam, and kaffir lime leaves. Transfer to a serving plate and serve with steamed white rice.