Tahu Goreng

Method

Press the tofu blocks between kitchen paper to remove excess moisture, then cut into 2cm cubes. In a bowl, combine flour, cornstarch, salt, white pepper and minced garlic, then gradually whisk in water to create a smooth batter with the consistency of single cream. Heat oil to 180C in a deep pan or wok. Dip tofu cubes into the batter, allowing excess to drip off, then carefully lower into the hot oil in small batches to avoid overcrowding. Fry for 3-4 minutes until golden brown and crispy on all sides, turning occasionally. Remove with a slotted spoon and drain on kitchen paper. Serve hot with sambal or sweet soy sauce for dipping.