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Name: Starchy Tofu Recipe
Yield: 8 servings
Ingredients: 5 clove garlic; 2 pc shallot; 2 tsp coriander; 150 ml water; 230 g tapioca starch; 2 tbsp all-purpose flour; 30 g chive; 60 g white tofu; ½ tbsp salt; ½ tbsp beef powder; ½ tsp MSG; ½ tsp pepper; 8 pc white tofu; 3 pc red Thai chili; 1 clove garlic; 1 tbsp palm sugar; 3 tbsp sweet soy sauce; ¼ tsp salt; ¼ tsp MSG; Green Thai chili

Devina Hermawan June 20, 2024 Watch on YouTube ↗

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Starchy Tofu Recipe

Makes 8 servings

Bahan

Bahan bumbu halus:

Bahan lainnya:

Bahan sambal kecap:

Pelengkap:

Cara Membuat

Potong empat tahu membentuk segitiga
Masukkan bawang putih, bawang merah, ketumbar dan air ke dalam blender, haluskan
Di dalam mangkuk, campurkan tahu, tapioka dan terigu, hancurkan tahu sambil diaduk rata
Masukkan garam, penyedap, kaldu sapi bubuk, merica dan bumbu halus, aduk rata
Iris kucai lalu letakkan di samping adonan
Letakkan adonan di bagian tengah dan pinggiran tahu kemudian taburkan tepung tapioka
Goreng tahu di api sedang kecil hingga mengembang kemudian kecilkan api, masak hingga kecokelatan
Untuk sambal, di dalam ulekan campurkan cabai rawit merah, bawang putih, garam, penyedap dan gula merah, ulek hingga halus kemudian gabungkan ke dalam kecap manis, aduk rata
Tahu aci siap disajikan

Ingredients

Spices:

Other ingredients:

Sweet Soy Sambal ingredients:

Condiment:

Steps

Cut the tofu into four triangular pieces.
Blend garlic, shallot, coriander, and water until smooth.
In a bowl, mix tofu, tapioca starch, and flour. Mash the tofu while stirring until well combined.
Add salt, MSG, beef powder, pepper, and blended spices. Mix well.
Slice the chives and place them next to the dough.
Place the dough on the side and bottom of the tofu, then dust with tapioca.
Fry the tofu over medium-low heat until it expands, then reduce the heat and cook until golden brown.
For the sambal, in a stone bowl, mix red Thai chili, garlic, salt, MSG, and palm sugar. Mash until smooth, then combine with sweet soy sauce and mix well.
Starchy Tofu is ready to serve.