Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 red or green bird's eye chiles
- 3 cloves garlic
- 4 shallots
- 100 g palm sugar , thinly sliced
- 3 ea. tamarind pods
- 300 ml water
- 15 pieces of Sumedang tofu or tofu pong
- 4 tbsp kecap manis
- Salt to taste
Directions
Grind the chiles, garlic, and shallots together, then set aside.
Combine the palm sugar, tamarind, and water in a saucepan. Boil the mixture until all the ingredients dissolve and form a syrup.
Pour the syrup over the ground chile mixture. Mix well until evenly combined.
Cut the tofu diagonally, then press lightly until the center of the tofu is slightly crushed.
Arrange the tofu on a plate, then drizzle with the spicy and sweet sauce.