Indonesian Martabak with Tofu

Indonesian Martabak with Tofu

Cook 30 mins
Serves 4

Martabak is traditionally served with spicy pickled vegetables. This dish is found in food stalls throughout Indonesia and is thought to have originated in the Middle East and India, brought by immigrants and readily incorporated into the streets of Indonesia.

Marinated Tofu Pieces Find out more


For the Martabak:
160g pack Cauldron Marinated Tofu Pieces
2 tbsp vegetable oil
1/2 onion, diced
1 clove of garlic, crushed
Pinch of salt
1 tsp ground coriander
1 tsp medium curry powder
1cm piece of root ginger, grated or finely diced
2 tbsp fresh coriander, finely chopped
3 spring onions, finely sliced
2 eggs, beaten
1 pack chilled filo pastry
Vegetable oil to fry in (enough to cover the Martabak, approximately 750ml)

For Indonesian Pickled Vegetables (Acar):
45g sugar
200ml water
75ml rice wine vinegar
1 carrot, cut into thin sticks approximately 1/2cm wide and 5 cm long
½ cucumber, cut as above
2 shallots, peeled and finely sliced
1 small green chilli, sliced finely


  1. First make the pickled vegetables. Dissolve the sugar in the water in a pan over a low heat, then add the vinegar. Stir in the vegetables. Cook for 2 minutes then remove from heat. Allow to cool then cover and refrigerate until needed.
  2. To make the Martabak filling, preheat 2 tbsp of oil in a pan and fry the onion until soft, add the garlic, salt, ground coriander and curry powder and fry for a further 2-3 minutes. Stir in the tofu pieces, ginger, coriander, spring onions and egg. Cook for 1 minute more then remove from the heat and allow to cool.
  3. Preheat 2-3cm of the oil in a large, heavy based pan over a medium to high setting. Place a sheet of filo pastry on a flat surface and spoon half of the mixture into the centre forming a rectangular shape. Quickly fold the pastry over to form an envelope sealing the filling inside, folding each side into the middle. Take a second sheet of pastry and place the envelope on top. Repeat folding each side in to the centre, forming a second layer.
  4. Then make the second Martabak with the remaining filling.
  5. Fry for 4-5 minutes turning carefully halfway through the cooking time. Remove and drain with kitchen roll.
  6. Enjoy with the spicy pickled vegetables.