Tahu Gejrot

Step 1

Remove the tofu block from its package and drain the liquid by tilting the package over a sink. Place the tofu on a clean kitchen towel and wrap it loosely, then set it on a plate with another towel on top. Let it rest for 5 minutes to remove excess moisture.

Step 2

Unwrap the tofu and place it on a cutting board. Using a sharp knife, cut the tofu block lengthwise into two equal halves, then cut each half into three rectangular slabs about 1/2 inch thick, creating six pieces total.

Step 3

Peel the shallots by slicing off the root end and peeling away the papery skin. Slice each shallot lengthwise in half, then slice crosswise into very thin half-moon pieces about 1/8 inch thick — they should look like paper-thin slivers.

Step 4

Rinse the red chilies under cool water and pat dry. Using a sharp knife, slice each chili crosswise into thin rings, removing and discarding the stem. Keep the seeds in for spiciness, or scrape them out with a knife if you prefer milder heat.

Step 5

Pour the vegetable oil into a medium saucepan or deep skillet until it reaches about 2 inches deep. Place the pan over medium-high heat and wait 3–4 minutes, checking the oil's heat by carefully lowering a tofu piece to the surface — it should sizzle and bubble immediately.

Step 6

Working in two batches to avoid crowding, carefully lower three tofu slabs into the hot oil using tongs or a slotted spoon. Fry for 2–3 minutes per side, turning once, until each side turns golden brown like honey, with edges slightly darker. Transfer to a paper towel–lined plate.

Step 7

Fry the remaining three tofu slabs in the same hot oil for 2–3 minutes per side until golden and crispy, then transfer to the paper towels with the others.

Step 8

While the tofu fries, combine the sliced shallots, sliced chilies, palm sugar, and rice vinegar in a small bowl. Stir everything together until the sugar dissolves, about 30 seconds. Taste the sauce and add a pinch of salt if desired.

Step 9

Arrange the fried tofu pieces on a serving plate in a single layer, standing them upright or laying them flat. Pour the warm shallot-chili sauce evenly over the top of all the tofu pieces, letting it pool slightly. Serve immediately while the tofu is still hot and crispy.