Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- 1/2 cup of water
- 1/2 cup of vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Deep frying pan or wok
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, garlic powder, onion powder, and black pepper. Mix well.
2. Gradually add the water to the dry mixture while whisking until a smooth batter is formed.
3. Add the tofu cubes to the batter and gently toss until each piece is coated evenly.
4. Heat the vegetable oil in a deep frying pan or wok over medium-high heat.
5. Once the oil is hot, carefully add the tofu cubes to the pan using a slotted spoon or spider strainer.
6. Fry the tofu cubes for 3-4 minutes or until golden brown and crispy.
7. Use the slotted spoon or spider strainer to remove the tofu cubes from the oil and transfer them to a paper towel-lined plate to drain excess oil.
8. Serve the Cimol Tofu hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 0g
Protein: 7g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Rice flour or potato starch can be used instead of cornstarch.
- Any neutral oil can be used for frying.
Variations:
- Add 1/2 teaspoon of paprika or cayenne pepper to the batter for a spicy version.
- Add 1/4 cup of grated Parmesan cheese to the batter for a cheesy version.
- Use silken tofu instead of firm tofu for a softer texture.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess moisture in the batter.
- Use a slotted spoon or spider strainer to remove the tofu cubes from the oil to prevent them from breaking apart.
- Serve the Cimol Tofu immediately after frying for the best texture.
Storage instructions:
Leftover Cimol Tofu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Cimol Tofu, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Cimol Tofu on a platter with a variety of dipping sauces, such as sweet chili sauce, soy sauce, or peanut sauce.
Garnishes:
Garnish the Cimol Tofu with chopped scallions, sesame seeds, or chopped peanuts for added flavor and texture.
Pairings:
Serve the Cimol Tofu with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Vegetable spring rolls
- Edamame
Troubleshooting advice:
- If the batter is too thick, add more water, 1 tablespoon at a time, until the desired consistency is reached.
- If the tofu cubes are not crispy, make sure the oil is hot enough before frying and do not overcrowd the pan.
Food safety advice:
- Make sure to handle the hot oil carefully to prevent burns.
- Use a thermometer to ensure the oil reaches a temperature of 350°F before frying.
Food history:
Cimol Tofu is a popular street food in Indonesia, particularly in the city of Bandung. It is typically served as a snack or appetizer.
Flavor profiles:
Cimol Tofu is crispy on the outside and soft on the inside with a savory and slightly spicy flavor.
Serving suggestions:
Serve the Cimol Tofu as a snack or appetizer at a party or gathering.
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Region: Indonesian