1) Press and cut the tofu
Wrap tofu in paper towels (or a clean towel), place a plate on top, and add a small weight (a can of beans or a small skillet works). Press for 10 minutes while you make the sauce. Cut into 1-inch cubes or rectangles.
2) Mix the sauce
In a small bowl, stir together kecap manis, soy sauce, lime juice, vinegar, garlic, and sambal if using. Taste it. You want it sweet-salty with a bright lime pop. Add more lime if it feels heavy, or a splash of water if it is very thick.
3) Coat the tofu
In a mixing bowl, combine cornstarch, salt, and garlic powder. Add tofu and toss gently until every piece looks lightly dusted. Shake off excess so it does not gum up in the pan.
4) Pan-fry until crisp
Heat a large skillet over medium-high heat. Add oil to create a thin layer across the bottom (about 1/8 inch). When the oil shimmers, add tofu in a single layer. Cook until deeply golden and crisp, about 2 to 4 minutes per side, turning carefully. Work in batches if needed, and let the oil come back up to temperature between batches.
Transfer tofu to a wire rack or paper towel lined plate.
5) Sauce and serve
This is a weeknight riff on tahu goreng: classic crispy tofu energy, with a punchy sweet soy lime situation.
You have two good options:
- Drizzle: Plate tofu and drizzle sauce on top for maximum crisp.
- Toss: For a stickier, glossy finish, pour sauce into the hot skillet off the heat, add tofu, and toss quickly for 20 to 30 seconds.
Finish with scallions, sesame seeds, and a squeeze of lime. Serve with nasi putih (steamed rice), noodles, or as a snack with cucumber or acar on the side. Add extra sambal if you want it loud.
