Tahu Sumedang Golden Crispy Tofu (Print version)

Golden crispy tofu bites with fluffy interior, a beloved Indonesian street food favorite ready in 35 minutes.

# What you'll need:

→ Tofu Preparation

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 bird's eye chilies
13 - Sweet soy sauce (kecap manis)

# How to make it:

01 - Cut the tofu into 1.2-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. Maintain temperature throughout frying.
04 - Dip each tofu cube into the batter, allowing excess to drip off. Carefully lower into hot oil and fry in batches, turning occasionally, until golden brown and crispy (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 suggestions:

01 -
  • The contrast between the shatteringly crisp exterior and pillow soft center is absolutely addictive
  • It comes together in under forty minutes but tastes like something youd wait hours for at a street stall
02 -
  • Double-frying creates restaurant-quality crispiness that lasts even after the tofu cools down
  • Crowding the pan drops the oil temperature and makes soggy tofu, so fry in small batches
03 -
  • Press your tofu for at least fifteen minutes before cutting to remove excess moisture
  • Let the battered tofu sit for thirty seconds before frying to help the coating adhere better

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