Vegetarian Ikan Goreng
Elevate your meat-free meals with this irresistible recipe for **Vegetarian Ikan Goreng**, a plant-based twist on the beloved Indonesian fried fish dish. Using marinated extra firm tofu as the star ingredient, this recipe delivers a burst of umami flavors with the perfect blend of soy sauce, tamarind paste, turmeric, and aromatic spices like ginger, garlic, and coriander. Coated in a delightfully crispy rice flour and cornstarch batter, the tofu is fried to golden perfection, offering a satisfying crunch with every bite. Served with zesty lime wedges, this vegan-friendly dish is easy to make in just 35 minutes and pairs beautifully with steamed rice or a fresh salad. Perfect for fans of plant-based Asian cuisine, this dish is a must-try for tofu enthusiasts and newcomers alike!
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Recipe Information
Ingredients
- 16 ounces extra firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric powder
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1 whole red chili, finely chopped
- 1 teaspoon coriander seeds, crushed
- 1 cup rice flour
- 1 cup cornstarch
- 1 teaspoon salt
- 2 cups vegetable oil, for frying
- 4 wedges fresh lime wedges, for serving
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for about 15 minutes.
Once pressed, cut the tofu into fillet-like pieces, roughly 1/2-inch thick and 3 inches long.
In a mixing bowl, combine soy sauce, tamarind paste, turmeric powder, grated ginger, minced garlic, chopped chili, and crushed coriander seeds. Mix well.
Add the tofu pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes, or up to an hour for more flavor.
In another bowl, combine the rice flour, cornstarch, and salt. This mixture will serve as the coating for the tofu.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat. Ensure the oil is hot but not smoking.
Remove each piece of tofu from the marinade and coat it generously with the flour mixture.
Carefully place the coated tofu pieces into the hot oil, and fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
Once fried, transfer the tofu to a plate lined with paper towels to drain excess oil.
Serve the Vegetarian Ikan Goreng hot with fresh lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
5989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.8 g | 660% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 24.8 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3415 mg | 263% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2408 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
