Entree: Indonesia – Sundanese West Java – Tahu Sumedang (Crisp deep-fried tofu pieces originating from West Java, served with a simple sambal or soy dipping sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 block firm tofu, approx. 14 oz (400 g)
- 1/2 cup (70 g) tapioca starch
- 2 tbsp (15 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/4 tsp (1 g) baking soda
- 1/4 tsp (1 g) white pepper
- 1 clove garlic, minced
- 1/2 cup (120 ml) cold water
- 6 cups (1.4 L) neutral vegetable oil for deep frying
- For sambal-kecap dipping:
  - 2 tbsp (30 ml) kecap manis (sweet soy sauce)
  - 1 small red bird’s-eye chili, thinly sliced, or 1 tsp (5 g) red chili flakes
  - 1 tsp (5 ml) fresh lime juice
  - 1/2 tsp (3 g) finely chopped shallot (optional)

Instructions

1. Press the tofu between paper towels or a clean cloth with a weight for 20–30 minutes to remove excess water, then cut into 12–16 small rectangular pieces.
2. In a bowl combine tapioca starch, flour, salt, baking soda, white pepper, and minced garlic. Stir in cold water a little at a time to make a thin batter that just coats (should be slightly viscous).
3. Heat oil in a deep pot to 320°F (160°C). Pat the tofu pieces dry and lightly dust them with a little extra tapioca starch to help the batter adhere.
4. Dip each tofu piece into the batter, allowing excess to drip off, and carefully lower into the oil. Fry in batches for 4–5 minutes until the tofu is cooked through and pale golden. Remove and drain on a wire rack or paper towels; let rest 5 minutes.
5. Increase oil temperature to 370°F (190°C). Return tofu to the hot oil in batches and fry 1–2 minutes more until deep golden and crisp. Drain well.
6. Mix kecap manis, sliced chili, lime juice, and shallot (if using) for the dipping sauce. Serve the hot tahu sumedang immediately with the sambal-kecap alongside.