Indonesian Belado Balado with Fried Tofu and Potato
A fiery Indonesian dish known for its rich and aromatic chili paste, paired with crispy tofu and tender potatoes.
Preparation
Get these tasks done before you start cooking.
Preparing the Belado Balado Paste
- 1
Blend Ingredients
Combine chilies, shallots, garlic, and tomatoes in a blender. Pulse until smooth.
- 2
Cook Paste
Heat 2 tbsp of vegetable oil in a pan over medium heat, add the chili paste, and cook until fragrant.
- 3
Season Paste
Stir in palm sugar, lime juice, salt, and cook until the mixture thickens.
Prepping the Tofu and Potato
- 1
Heat Oil
Heat vegetable oil in a deep pan for frying.
- 2
Fry Tofu
Fry tofu cubes until golden and crisp. Drain on paper towels.
- 3
Fry Potatoes
Fry potato cubes in the same oil until golden. Drain and season with a pinch of salt.
How to Make Indonesian Belado Balado with Fried Tofu and Potato
Total time: 2 h · Yields 4 servings
- 1
Combine Ingredients
Add the fried tofu and potatoes to the cooked belado balado paste and toss to coat thoroughly.
- 2
Adjust Seasoning
Adjust seasoning with salt and pepper as needed.
- 3
Garnish Dish
Squeeze fresh lime juice over the dish and garnish with chopped coriander leaves.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, you can prepare the paste a day in advance and store it in the fridge.
What can I substitute for shrimp paste?
You can use soy sauce or fish sauce for a different but tasty flavor profile.
Is there a tofu alternative?
You can use tempeh or chickpeas as a vegetarian alternative.
What if I can't find palm sugar?
Brown sugar works as a fair substitute to maintain the dish's sweetness.
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