Sate Tahu (Indonesian Tofu Satay)

Place bamboo skewers in a shallow dish of water and let soak. Press the firm tofu between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 2.5cm (1 inch) cubes.

Combine shallots, garlic, candlenuts, coriander, white pepper, and salt in a food processor or mortar. Grind until a smooth, fine paste is achieved.

Heat vegetable oil in a pan over medium heat. Sauté the spice paste with the bruised lemongrass stalk and kaffir lime leaves (if using) until fragrant and the oil begins to separate from the paste (approx. 5-7 minutes). This step is critical to cook the candlenuts and remove their raw toxicity.

Remove the pan from heat. Discard the lemongrass and lime leaves. Stir in the Kecap Manis and lime juice. Transfer half of this mixture to a large bowl for marinating, and reserve the other half in a separate small bowl for basting during grilling.

Gently toss the tofu cubes in the marinating bowl until well coated. Let sit for at least 15-30 minutes to absorb the flavors.

Thread 3 to 4 tofu cubes onto each soaked skewer. Ensure they are spaced slightly apart to allow heat circulation.

Preheat grill or grill pan to medium-high heat (approx 200°C/400°F). Brush the grates with oil.

Grill the skewers for 2-3 minutes per side until char marks appear. Brush generously with the reserved basting sauce after every turn. The sugar in the sauce will caramelize quickly, so watch closely to prevent burning.

Transfer to a serving plate. Sprinkle generously with crispy fried shallots. Serve immediately with diced cucumber and fresh shallots (acar) and rice cakes (lontong) if available.