Grilled Crisp Tofu Pockets (Tahu Bakar)

5 from 2 votes

Grilled Crisp Tofu Pockets (Tahu Bakar)

Grilled Crisp Tofu Pockets (Tahu Bakar) recipe - Tahu bakar, or grilled crisp tofu pockets, is an Indonesian/Malaysian snack that is both appetizing and brightly flavorful.

Prep Time20

Cook Time1

Total Time1 20

Course: Tofu

Cuisine: Indonesian Recipes

Keyword: Grilled Crisp Tofu Pockets

Servings: people

Author: Bee Yinn Low

Ingredients

Rojak Sauce Ingredients:

1 tablespoon dried shrimp paste or 2 teaspoons pre-roasted dried shrimp paste with at least 20% fat, makes three 1/3 lb. (100 g) patties
3 tablespoons packed dark palm sugar or dark brown sugar
1-2 moderately hot red chiles such as Fresno coarsely chopped
2 tablespoons tamarind liquid
3 tablespoons Indonesian sweet soy sauce

Ingredients

1 1/2 pounds firm tofu
4 oz (125g) bean sprouts
5 cups water
21/4 teaspoons salt
canola oil for deep-frying
1 large Kirby or Persian cucumber quartered lengthwise, seeded, and cut on the diagonal into thin strips, each about 2 inches (5cm) long
2 to 3 tablespoons unsalted roasted peanuts chopped

Instructions

To make the sauce

If using unroasted dried shrimp paste for the sauce, wrap it in a 3-inch square (7 cm) piece of aluminum foil like an envelope. Flatten the packet with the heel of your hand.
Roast the packet on the stovetop directly over a medium-high flame for 2 to 3 minutes, turning occasionally with tongs, until it smells briny and steam escapes from the foil. Remove from the heat and let cool. Turn on your exhaust fan to eliminate any odors. (If using pre-roasted shrimp paste, skip this step.)
Use a small food processor to grind the shrimp paste, palm sugar, and chiles to a fine texture. Add the tamarind and sweet soy sauce, then process until smooth (you should have about 1/2 cup). Transfer to a bowl if using soon, or refrigerate in a tightly sealed jar for up to a week; return to room temperature before using.
Halve the tofu crosswise, then cut each half into squarish pieces about 2 1/4 inches (5.5 cm) wide and 3/4 inch (2 cm) thick, yielding a total of 12 pieces. Place the tofu in a bowl and put the bean sprouts in another bowl. Set aside.
Bring the water to a boil, then turn off the heat. Once the boiling subsides, measure out 3 cups and add the salt, stirring to dissolve. Pour the salted water over the tofu, ensuring it is fully covered. Set aside for 15 minutes.
Pour the remaining hot water (unsalted) over the bean sprouts to cover. When the sprouts have softened, about 2 minutes, drain and rinse with cold water, then set aside to drain well. The bean sprouts can be prepared several days in advance and refrigerated.
When the tofu is ready, pour off the water and transfer the pieces to a non-terry dishtowel or a double layer of paper towels placed on a plate. Let drain for about 15 minutes.
Heat 1 1/2 inches (3 cm) of oil in a wok, deep skillet, or saucepan over high heat to between 360°F and 370°F (182°C and 187°C). Blot any excess water from the tofu one last time, then fry in batches of 4 to 6 pieces. Slide them into the oil and gently stir with chopsticks or a skimmer to ensure even frying and prevent sticking. If they stick, let them fry until light golden before nudging them apart, or remove the pieces from the oil, separate them, and quickly return them to the oil to finish frying.
The tofu should be crisp and deep golden after 2 to 3 minutes. Drain the fried tofu on paper towels and return the oil to temperature before frying the next batch. Set the tofu aside to cool. It can be fried and refrigerated for up to 5 days; return it to room temperature before grilling.

To grill the tofu

Prepare a very hot charcoal fire (it's ready when you can hold your hand over the rack for only 2 to 3 seconds) or heat a gas grill to high. Grill the tofu for about 3 minutes on each side, until hot and crisp with some dark charring. If desired, dab some sauce on the tofu before removing it from the grill for caramelization. Transfer to a plate and let cool for a few minutes. (Alternatively, broil the tofu in a toaster oven directly on the rack for about 6 minutes, turning midway, until hot and slightly crisp at the edges.)
Lay each piece of tofu on your work surface and use a paring knife to cut a pocket into one side. To assemble, drizzle about 1/2 teaspoon of sauce into each pocket, then stuff in the bean sprouts and cucumber, allowing a few pieces to hang out of the opening for flair.
Serve the pockets on individual plates or a platter. Drizzle some of the sauce over them and sprinkle with peanuts. Offer extra sauce on the side. These pockets are best enjoyed as finger food.

Notes

Reprinted with permission from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Maren Caruso © 2012

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