Tahu Sumedang Golden Crispy Snack (Printable version)
Golden crispy Indonesian tofu with fluffy interior, perfect as appetizer or snack.
# What You'll Need:
→ 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 (optional, for color)
09 - 1/2 tsp salt
10 - 1/2 cup cold water
11 - Vegetable oil, for frying
→ Serving (Optional)
12 - Fresh bird's eye chilies
13 - Sweet soy sauce (kecap manis)
# Directions:
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 thoroughly and pat dry with paper towels.
02 - Combine rice flour, cornstarch, white pepper, garlic powder, turmeric powder (if using), 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 depth of 2 inches. Heat to 340°F.
04 - Dip each tofu cube in batter, allow excess to drip off, then carefully lower into hot oil. Fry in batches, turning occasionally, until golden brown and crisp, approximately 5-7 minutes per batch.
05 - Remove tofu with slotted spoon and drain on paper towels. Serve immediately with fresh chilies and sweet soy sauce if desired.
# Expert advice:
01 -
- The contrast between that shattering crisp exterior and the pillowy soft inside will ruin regular fried tofu forever
- These come together in under 40 minutes and disappear even faster at gatherings
- The seasoning soak is the secret street vendors never tell you but makes all the difference
02 -
- Cold batter and hot oil are the golden rule for maximum crispiness
- Crowding the pan drops the oil temperature and makes the tofu absorb too much oil
- Resting fried tofu on a rack instead of paper towels keeps it crispy longer
03 -
- Cut your tofu slightly larger than you want them finished since they shrink slightly during soaking
- Room temperature tofu absorbs the saltwater soak more evenly than cold straight from the fridge