Tahu Goreng Kecap (Tofu with sweet soy sauce dressing)

Tofu with sweet soy sauce dressing (tahu goreng kecap)

Course: Entree, Salad
Cuisine: Indonesian
Prep Time: 10 minutes
Cook Time: 40 minutes
Pressing tofu: 1 hour
Total Time: 50 minutes
Servings: 4 servings
Author: Marvellina
Tahu Goreng Kecap (Tofu with sweet soy sauce dressing) - Fried tofu is served with vegetables and dressed with peanut and sweet soy sauce based dressing. A seriously humble, easy yet very delicious meal!
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  • 16 oz firm or extra-firm tofu
  • 1 Tbsp cooking oil for pan frying


  • 1/2 cabbage shredded
  • 2 large tomatoes diced
  • 3 cups fresh bean sprouts

Ingredients to ground:

  • 1-2 red chili finely chopped
  • 5 shallots peeled
  • 3 cloves garlic

Peanut sweet soy sauce dressing:

  • 1 Tbsp cooking oil
  • 1/2 tsp dried shrimp paste/ terasi
  • 200 gr coarsely chopped peanuts
  • 2/3 cup water
  • 4 Tbsp coconut sugar or use brown sugar
  • 4 Tbsp kecap manis Indonesian sweet soy sauce
  • 1 tsp salt



Serve with:


Press the tofu (can be prepared the day before):

  • Place one absorbent paper towel on cutting board. Place the tofu on top. Place another layer of absorbent paper towel on top of the tofu. Place a heavy object on top of the paper towel, such as cast-iron pan, pot, heavy plate, or heavy item that is stable enough to be put on top of the tofu. Let the tofu pressed this way for 30 minutes
  • Squeeze the water out of the absorbent paper towel (you'll be surprised by how much water in the tofu, even the extra firm one) and do the same thing again one more round with new paper towel. By the second round, there shouldn't be much liquid anymore. If it does, you may need to press again
  • Cut the tofu into large and thick cut

Pan-frying the tofu:

  • Preheat a large non-stick pan with 1 Tbsp cooking oil. Carefully, place the tofu on the pan and let them brown and crispy on all sides

Prepare the vegetables:

  • Steam the cabbage on high heat for 5 minutes. Set aside
  • Place the bean sprouts in a heat-proof mixing bowl and pour hot boiling water over it to cover and let it sit for 5 minutes. Discard water and the bean sprouts are ready for salad

Making the dressing:

  • In a medium saucepan, add in about 1 Tbsp of oil and add in shrimp paste and saute until fragrant, about 30 seconds. Add the ground ingredients and stir fry for another minute. Add peanuts, herbs, and water
  • Let it come to a gentle simmer and let it simmer for about 15 minutes. Turn off the heat and add the kecap manis and salt. Have a taste and add more kecap manis if needed. The taste should be more at the sweet side


  • When ready to serve, place a few pieces of rice cake cubes on serving plate. Pile some cabbage, bean sprouts, tomato, and tahu goreng. Drizzle the dressing on top and sprinkle with some fried shallots crisp. Drizzle more kecap manis. Serve immediately


  • The dressing can be made extra and then freeze in smaller portions and when ready to be used, you can reheat in saucepan or microwave