Tahu Sumedang Golden Crispy Tofu (Print View)
Golden crispy tofu with fluffy center, ready in 35 minutes
# Ingredient List:
→ Tofu Preparation
01 - 14 oz firm tofu (Sumedang-style or regular firm tofu)
02 - 1 tsp salt
03 - 2 cups water
→ Batter & Frying
04 - 2 tbsp rice flour
05 - 2 tbsp cornstarch
06 - 1/2 tsp ground white pepper
07 - 1/2 tsp garlic powder
08 - 1/2 tsp turmeric powder
09 - 1/2 tsp salt
10 - 1/2 cup cold water
11 - Vegetable oil for frying
→ Serving
12 - Fresh bird's eye chilies
13 - Sweet soy sauce (kecap manis)
# How to Make:
01 - Cut tofu into 1-inch cubes. Dissolve 1 tsp salt in 2 cups water and soak tofu cubes for 10 minutes to season. Drain well and pat completely dry with paper towels.
02 - Combine rice flour, cornstarch, white pepper, garlic powder, turmeric, and 1/2 tsp salt in a mixing bowl. Gradually whisk in 1/2 cup cold water until smooth and thin.
03 - Pour vegetable oil into a deep pan or wok to reach 340°F. Maintain temperature throughout frying.
04 - Dip each tofu cube in batter, allowing excess to drip off. Carefully lower into hot oil. Fry in batches for 5-7 minutes, turning occasionally until golden brown and crispy.
05 - Remove fried tofu with slotted spoon and drain on paper towels. Serve immediately with fresh chilies and sweet soy sauce if desired.
# Expert Advice:
01 -
- The batter creates an impossibly light crust that shatters when you bite into the pillow-soft tofu inside
- These come together in under 40 minutes but taste like something from a street vendor in Jakarta
02 -
- Pat the tofu completely dry after soaking or the batter will not stick properly
- The oil must stay hot between batches or the tofu will become greasy instead of crisp
03 -
- Keep fried tofu warm in a 200°F oven while finishing remaining batches
- Add a pinch of chicken-style seasoning powder to the batter for extra umami