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Tahu Goreng Lengkuas - Fried Tofu in Galangal

Tofu, tempeh, and chicken shared many similar recipes in Indonesia, especially for deep frying. So if a recipe works well for one, it has a high probability that it will work for the other two. The best example for this is of course bacem, which you can use the same recipe for tofu, tempeh, or chicken (or all three at once for variety). This recipe for tahu goreng lengkuas works well for tempeh and chicken, so if you are somehow averse or allergic to soy products, feel free to substitute with chicken :)

Tahu Goreng Lengkuas - Fried Tofu in Galangal

Tahu Goreng Lengkuas - Fried Tofu in Galangal

Tahu Goreng Lengkuas - Fried Tofu in Galangal

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 min

Total Time: 16 mins

Serves: 8

Print Recipe


  • 2 blocks of firm tofu (Indonesian: tahu putih Cina), about 500 gram
  • 2 bay leaves (Indonesian: daun salam)
  • 2 teaspoon palm sugar (Indonesian: gula Jawa)
  • 2 teaspoon salt
  • 600 ml water
  • Grind the following into spice paste
  • 100 gram galangal (Indonesian: lengkuas)
  • 8 shallots (Indonesian: bawang merah)
  • 5 cloves garlic (Indonesian: bawang putih)
  • 3 candlenuts (Indonesian: kemiri)
  • 2 lemongrass (Indonesian: sereh)
  • 1 fresh turmeric (Indonesian: kunyit), peeled
  • 1½ teaspoon ground coriander (Indonesian: bubuk ketumbar)


  1. Place all ingredients in a pot and bring to a boil. Cook uncovered until all liquid has been absorbed by the tofu. Turn off heat and set aside.
  2. Heat enough oil in a pot for deep frying. Fry the tofu until crispy and golden brown. Serve immediately.
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Indonesian Kitchen


  • Nicha@greenrecipes Nicha@greenrecipes says:

    Hi Anita. This looks awesome! I would like to try it, but I can't find candlenuts here, where I live. Will the dish taste a lot different without them?

    • Anita Anita says:

      Hi Nicha, the best substitution for candlenut is macadamia. But, if macadamia nut is also not easily available, you can safely skip it for this recipe. :)

  • Chris Chris says:

    Hi Anita Interested to make this. How long the cooking will take roughly for the tofu to absorb the spice liquid?thanks in advance

    • Anita Anita says:

      Hi Chris, if you are patient, then you should cook until all the liquid has been absorbed by the tofu. But, you can always stop earlier once the tofu is no longer white :)

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