Tahu Sumedang Golden Crispy (Print)
Golden crispy Indonesian tofu with fluffy interior, ready in 35 minutes
# Ingredient list:
→ Tofu
01 - 14 oz firm tofu (preferably 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 birds eye chilies
13 - Sweet soy sauce (kecap manis)
# Directions:
01 - Cut the tofu into 1-inch cubes. Dissolve 1 tsp salt in 2 cups water and soak tofu cubes for 10 minutes to season. Drain and pat dry thoroughly with paper towels.
02 - In a bowl, combine rice flour, cornstarch, white pepper, garlic powder, turmeric powder (if using), and 1/2 tsp salt. Gradually add 1/2 cup cold water, whisking to form a smooth, thin batter.
03 - Heat enough vegetable oil in a deep pan or wok to 340°F.
04 - Dip each tofu cube in the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches, turning occasionally, until golden brown and crisp (about 5-7 minutes per batch).
05 - Remove with a slotted spoon and drain on paper towels. Serve hot with fresh chilies and sweet soy sauce, if desired.
# Expert Tips:
01 -
- The contrast between the shatteringly crisp crust and cloud-like interior is absolutely addictive
- These come together in under 40 minutes but taste like they required hours of technique
02 -
- The batter must be thin, almost watery, or the coating becomes bready instead of shatter-crisp
- Patting the tofu completely dry after soaking prevents dangerous oil splattering and helps the batter stick
03 -
- Use a spider skimmer instead of a slotted spoon for easier handling of multiple tofu pieces at once
- Letting the battered tofu sit for 30 seconds before frying helps the coating adhere better