Tauhu Sumedang (Deep-fried Tofu) is a delectable fried treat that first originated from Sumedang, Indonesia. The taste of the tauhu sumedang can be described as savoury and delicious. The outer appearance of the tauhu sumedang has a light brown colour and has a roundish shape, which also has a crunchy texture to it. The inside of the tauhu sumedang can be described as either being completely empty or half empty. The unique feature of the tauhu is that it is comparatively creamier and crunchier to the regular white tauhu.
Try out the delicious savoury tauhu sumedang by checking out the recipe below.
Ingredients (2 servings):
- 15 Tofus, Pre-fried
- 50 grams of Cabbage
- 50 grams of Bean Sprouts
- 2 whole Carrots
- 100 grams of All-Purpose Flour
- 150mL of Plain Water
- 25 grams of Tapioca Flour
- Salt (to taste)
- Cooking oil
(Spices & Ingredients)
- 3 cloves of Garlic
- 3 pieces of Candlenut
- 6 pieces of Shallots
- 1 tsp of Salt and Sugar
- ¼ tsp of pepper
Directions:
- Begin by mixing all of the spices and ingredients together and make sure that it is blended properly to create a thick paste consistency.
- Add cooking oil (⅓ cup) into the frying pan and then proceed to stir-fry the thick paste for around 3 minutes. Make sure to keep moving the paste around to ensure that no burning occurs that may give the paste a bitter taste.
- Cook the bean sprouts, carrots and cabbage by adding it into the pan and stirring it with the thick paste for at least 4 minutes or until the vegetables are cooked. Once the vegetables are cooked, remove the ingredients from the pan and then set it aside to cool.
- After the paste has cooled down, use your hands or a spoon to scoop the paste and stuff it into the tofu that has been sliced right through the middle. Make sure to pack it in to ensure the filling does not spill out of the tofu.
- Add the flour, tapioca flour, water and a pinch of salt into a mixing bowl and mix well until there are no clumps in the batter. Proceed by dipping the sliced tofu into the mixed batter and make sure the tofu is coated evenly.
- Add cooking oil into a pan to heat it up. Once small bubbles are forming, gently drop the stuffed tofu into the pan and allow it to deep-fry till the outer layer turns a golden brown colour. Take the deep-fried tofu out by using long tongs or a slotted deep fry spoon. The dish is best served with chilli and sambal kicap.
