Tahu Sumedang (Printer-friendly)
Golden crispy Indonesian tofu with fluffy interior, seasoned and fried to perfection. Serve with chilies and sweet soy sauce.
# What You'll Need:
→ Tofu Preparation
01 - 14 ounces firm tofu (preferably Sumedang-style or regular firm tofu)
02 - 1 teaspoon salt
03 - 2 cups water
→ Batter & Frying
04 - 2 tablespoons rice flour
05 - 2 tablespoons cornstarch
06 - 1/2 teaspoon ground white pepper
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon turmeric powder (optional, for color)
09 - 1/2 teaspoon salt
10 - 1/2 cup cold water
11 - Vegetable oil, for frying
→ Serving (Optional)
12 - Fresh birds eye chilies
13 - Sweet soy sauce (kecap manis)
# How to Prepare:
01 - Cut the tofu into 1.25-inch cubes. Dissolve 1 teaspoon salt in 2 cups water and soak tofu cubes for 10 minutes to season. Drain thoroughly and pat dry with paper towels.
02 - In a mixing bowl, combine rice flour, cornstarch, white pepper, garlic powder, turmeric powder (if using), and 1/2 teaspoon salt. Gradually whisk in 1/2 cup cold water until smooth and thin.
03 - Pour enough vegetable oil into a deep pan or wok to reach 340°F. Heat over medium-high heat until oil reaches proper temperature.
04 - Dip each tofu cube into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches, turning occasionally, until golden brown and crispy, about 5-7 minutes per batch.
05 - Remove tofu with a slotted spoon and drain on paper towels. Serve immediately with fresh chilies and sweet soy sauce if desired.
# Expert Advice:
01 -
- The batter creates this shatteringly crisp shell that protects the silken tofu inside like a little treasure
- It comes together in under 40 minutes but tastes like something youd wait hours for at a specialty restaurant
02 -
- Cold water in your batter prevents it from becoming gummy and ensures the crispiest results
- Overcrowding the pan drops the oil temperature and makes the tofu soggy, so fry in small batches
03 -
- Double frying creates next level crispiness, fry once until pale golden, let rest, then fry again until deep gold
- The batter should be thin and runny, not thick like pancake batter, for the lightest texture