This is an Indonesian-style salad of crispy soy-marinated tofu served over blanched vegetables tossed with toasted desiccated coconut, sambal oelek, and lime juice. The whole thing comes together in 45 minutes and costs very little to make. The contrast between the crunchy tofu and the soft, coconut-coated vegetables is what keeps you going back for more.
The technique that matters
Two things decide whether this dish works or falls flat. First, dry your tofu thoroughly before it goes anywhere near the marinade. Press it between paper towels and let it sit for at least five minutes. Wet tofu steams instead of frying, and the cornstarch coating turns gummy rather than crisp. Second, toast the desiccated coconut carefully โ it goes from pale to burnt in under a minute over medium heat. Pull it off the heat as soon as it smells nutty and turns a light golden colour. Under-toasted coconut tastes raw and floury; properly toasted coconut ties the whole salad together with a dry, fragrant richness that makes the lime and sambal pop.
Keeping it fresh
Keep the tofu and the vegetable-coconut mix in separate containers in the fridge โ the tofu stays crisp for up to 24 hours stored uncovered on a wire rack or loosely tented with foil, while the dressed vegetables hold well for about 2 hours before the coconut starts absorbing moisture and the bean sprouts go limp. Add the lime juice just before serving, not before โ dress it at the table, because a pre-dressed salad goes limp fast. If youโre making this ahead for a packed lunch, pack the lime wedge separately and squeeze it on right before eating.
Common problems and fixes
- Tofu sticks to the pan and tears: The oil isnโt hot enough. Let the oil reach 190ยฐC before adding the tofu, and donโt move the pieces for the first 90 seconds โ they release naturally once a crust forms.
- Cornstarch coating is clumpy or falls off: The tofu was still damp when coated. Pat it completely dry and coat it right before frying, not while itโs sitting in marinade.
- Salad tastes flat even with sambal and lime: The vegetables need salt. Toss the blanched vegetables with a small pinch of salt before adding the coconut โ unseasoned vegetables dull every other flavour in the bowl.
- Canโt find desiccated coconut: Unsweetened shredded coconut works fine โ just chop it slightly finer so it clings to the vegetables. Sweetened shredded coconut is a last resort; rinse it briefly and dry it before toasting to cut the sugar.
- Coconut mixture is dry and doesnโt cling: Add a teaspoon of water or extra lime juice to the coconut before tossing. The moisture helps it bind to the vegetables without making the salad wet.
Indonesian Fried Tofu and Vegetable Salad
Ingredients
Main Ingredients
- 300 grams firm tofu cut into cubes
- 2 tablespoons cornstarch for coating
- 2 cups coconut oil for frying
Urap Urap (Coconut Salad)
- 1 cup green beans blanched and chopped
- 1 cup carrots julienned
- 1 cup bean sprouts fresh
- 1 cup cabbage shredded
- 1 cup desiccated coconut lightly toasted
- 1 teaspoon sambal oelek adjust to taste
- 1 lime juice of for freshness
Seasoning
- 2 tablespoons soy sauce for tofu marinade
- ยฝ teaspoon salt to taste
- ยผ teaspoon ground black pepper freshly ground
Instructions
- Start by marinating the tofu cubes in a mixture of soy sauce, salt, and pepper for 10 minutes. Meanwhile, prepare your vegetables for the salad.
- Coat the marinated tofu in cornstarch for a light, crispy finish. Heat coconut oil in a large pan over medium-high heat (around 190ยฐC/375ยฐF). Fry the tofu in batches until golden brown and crisp, approximately 2-3 minutes per side.
- Drain the tofu on paper towels to remove excess oil. For the salad, combine green beans, carrots, bean sprouts, and cabbage in a large bowl.
- Toast the desiccated coconut lightly in a dry pan until fragrant, then add to the vegetable mix along with sambal oelek and lime juice. Toss to combine.
- Arrange the salad on a platter, placing the crispy tofu on top. Finish with a sprinkle of additional toasted coconut or lime zest if desired.
Notes
- Use organic tofu for a better taste and texture.
- Sambal oelek can be substituted with your preferred chili paste or leave it out for a mild version.
- To speed up the process, all vegetables can be prepped and mixed in advance.
Nutrition
Your questions, answered
Can I use a different oil instead of coconut oil for frying?
Yes โ any neutral high-smoke-point oil works, including vegetable, canola, or sunflower oil. Coconut oil adds a faint background flavour, but the marinade and coconut salad are bold enough that you wonโt notice the difference.
What can I use instead of sambal oelek?
Any chili paste with a simple ingredient list โ chili, salt, maybe vinegar โ is a direct swap. Sriracha works in a pinch but is sweeter and thinner, so use a little less and taste as you go.
Can I swap out any of the vegetables?
Absolutely. Thinly sliced snow peas, blanched broccoli florets, or shredded kale all hold up well here. The main thing is to keep a mix of textures โ something tender, something with a little crunch.
Do I have to blanch the vegetables or can I use them raw?
You can use the cabbage and carrots raw if you slice them thin enough โ theyโll be crunchier and slightly more bitter. The green beans are better blanched; raw green beans are tough and donโt absorb the coconut mixture well.