Don Signature Crab - Singapore Food Guide

Tahu Goreng (Fried Tofu Salad)

Singapore-style Tahu Goreng (Fried Tofu Salad): crisp-fried tofu tossed with fresh greens, crunchy bean sprouts and a tangy-spicy peanut-sambal dressing for a hawker-style salad.

Tahu Goreng (Fried Tofu Salad)

About this dish

Tahu Goreng is a beloved street‑food snack across Southeast Asia that has been easily adopted into Singapore home kitchens and zi char stalls. This Singapore-style version turns crisp-fried firm tofu into a refreshing salad with crunchy vegetables, a punchy peanut-sambal dressing and familiar sweet soy notes — perfect for a light family dinner, sharing at a potluck, or a quick supper after kopitiam hopping. Think hawker-centre comfort but plated for the dining table at home.

The dish balances textures and tastes: airy, golden tofu with a crisp skin, cool cucumber and lettuce, crunchy bean sprouts and roasted peanuts for extra bite. The dressing riffs on local flavours — ground peanuts or peanut butter, kecap manis (sweet soy), chilli padi or sambal for heat, a squeeze of lime for brightness, and a touch of gula melaka or palm sugar if you like it more local. It sits between Malay and Peranakan influences and pairs beautifully with steamed rice or as part of a larger zi char spread.

Easy to scale and quick to make in a typical Singapore kitchen, this tahu goreng recipe suits busy parents, students, or anyone craving hawker-style flavours at home. Serve it at family-style dinners in the heartlands or bring it to a potluck for a refreshing change from heavy mains — and expect requests for the dressing recipe from curious neighbours.

Ingredients

  • 400 g firm tofu (block), drained and cut into 2 cm cubes
  • 3 tbsp cornflour (cornstarch) for dusting
  • 120 ml vegetable oil for shallow frying
  • 100 g cucumber, thinly sliced or julienned
  • 120 g bean sprouts, ends trimmed and rinsed
  • 1 small romaine lettuce or 100 g mixed salad leaves, roughly torn
  • 40 g roasted peanuts, coarsely chopped (plus extra to garnish)
  • 2 spring onions, thinly sliced diagonally
  • 1 small red chilli or 2 bird's eye chilli (sliced), optional
  • 3 tbsp smooth peanut butter (or 100 g ground roasted peanuts)
  • 2 tbsp kecap manis (sweet soy sauce) or substitute 1 tbsp dark soy + 1 tbsp palm sugar syrup
  • 1 tbsp light soy sauce
  • 1 tbsp tamarind water or 1 tbsp lime juice for acidity
  • 1 tbsp sambal oelek or 1 tsp chilli padi paste (adjust to taste)
  • 1 tsp palm sugar (gula melaka) or brown sugar
  • 2 tbsp water to loosen the dressing (add more as needed)
  • 1 clove garlic, minced for the dressing
  • 1 small shallot, finely chopped (optional) for extra crunch
  • 1 tbsp fried shallots or crispy garlic to garnish
  • Salt and white pepper to taste

Step-by-Step Method

  1. Prepare tofu: pat the tofu dry with kitchen paper and cut into bite-size 2 cm cubes. Press gently to remove excess water so the pieces crisp up when fried.
  2. Dust and heat: lightly toss the tofu cubes in cornflour until evenly coated. Heat vegetable oil in a wok or large frying pan over medium-high heat until shimmering but not smoking.
  3. Fry tofu: add tofu in a single layer (work in batches if needed) and shallow-fry for 2–4 minutes per side, turning to get an even golden crust. Use moderate-high heat to achieve a crisp exterior without burning. Drain on paper towels.
  4. Make the peanut-sambal dressing: in a bowl, whisk together peanut butter (or ground peanuts), kecap manis, light soy sauce, tamarind water or lime juice, sambal, minced garlic, palm sugar and 2 tbsp water. Adjust consistency with more water to make a pourable dressing. Taste and balance sweet, salty and tangy — add more kecap manis for sweetness or lime for brightness.
  5. Assemble salad: in a large bowl, combine torn lettuce, cucumber, bean sprouts, half the chopped peanuts and sliced spring onions. Add the warm tofu on top so it stays crisp.
  6. Dress and toss: pour the peanut-sambal dressing over the salad and gently toss to coat. If you prefer tofu to remain very crispy, serve the dressing on the side for dipping.
  7. Finish and garnish: sprinkle remaining chopped peanuts, sliced chilli (if using) and fried shallots over the top. Season with a light sprinkle of white pepper and extra lime wedges on the side.
  8. Serve: transfer to a serving platter and enjoy immediately with steamed rice, lontong or as part of a zi char spread. Leftovers can be kept separately (tofu and dressing) and combined before serving.

Tips & Serving Ideas

  • For best crunch, press tofu between paper towels with a weight for 10–15 minutes to remove extra moisture before frying.
  • If you can't find kecap manis locally, mix dark soy sauce with a little palm sugar or brown sugar to mimic the sweet-savoury flavour; these ingredients are commonly available at NTUC FairPrice, Cold Storage or Sheng Siong.
  • Adjust chilli level to taste — sambal or sliced chilli padi gives authentic heat; remove seeds for milder spice suited to kids or elderly relatives.
  • To keep tofu crisp for serving later, store fried tofu and dressing separately and toss just before serving. Reheat tofu in a hot oven or air-fryer at 180°C for 5–7 minutes.
  • Want a lighter version? Shallow-fry in less oil or grill tofu slices until marked; the peanut dressing still gives strong hawker-style flavour.
  • Add protein or stretch the dish: throw in sliced boiled egg, shredded chicken, or blanched prawns to make it more substantial for potlucks.

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