Tahu Sumedang Golden Crispy Tofu (Printable)

Golden crispy Indonesian tofu with fluffy interior, ready in 35 minutes.

# What You 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

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

# How To Make It:

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 thoroughly. Drain well and pat completely dry with paper towels.
02 - In a mixing bowl, combine rice flour, cornstarch, white pepper, garlic powder, turmeric powder if using, and 1/2 tsp salt. Gradually whisk in 1/2 cup cold water until a smooth, thin batter forms without lumps.
03 - Pour enough vegetable oil into a deep pan or wok to reach 2-3 inches depth. Heat to 340°F, maintaining steady temperature throughout frying.
04 - Dip each tofu cube into batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches without overcrowding, turning occasionally, until golden brown and crispy, about 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 Suggestions:

01 -
  • The contrast between impossibly crisp exterior and cloud like tofu interior is addictive
  • Ready in under 40 minutes with pantry staples you probably already have
  • Perfect for feeding a crowd or just treating yourself to something special
02 -
  • Double frying creates the ultimate crunch, fry once until pale gold, rest 5 minutes, then fry again until deep golden
  • The batter must be cold and the oil must be hot, this temperature contrast creates the crispiest results
  • Never skip drying the tofu after soaking, any surface water will make the batter slide right off
03 -
  • Let the fried tofu drain at an angle on paper towels, oil runs off better this way
  • If the batter thickens while sitting, add cold water one teaspoon at a time until smooth again

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