Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/2 cup of all-purpose flour
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground white pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Medium-sized pot or deep fryer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. Drain the tofu and pat it dry with paper towels. Cut it into small pieces and put them in a food processor or blender. Pulse until the tofu is finely chopped.
2. In a large mixing bowl, combine the chopped tofu, flour, cornstarch, water, salt, white pepper, garlic powder, and onion powder. Mix well until a smooth dough is formed.
3. Heat the vegetable oil in a medium-sized pot or deep fryer over medium-high heat until it reaches 350°F.
4. Scoop a tablespoon of the tofu mixture and shape it into a ball using your hands. Repeat until all the mixture is used up.
5. Carefully drop the tofu balls into the hot oil and fry until golden brown, about 3-4 minutes. Use a slotted spoon or spider strainer to remove the tofu balls from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve the tahu bulat hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 20 tofu balls
Nutritional information:
- Calories per serving: 70
- Total fat: 3g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 90mg
- Total carbohydrates: 8g
- Dietary fiber: 0g
- Sugars: 0g
- Protein: 3g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Rice flour can be used instead of cornstarch for a different texture.
Variations:
- Add chopped scallions or cilantro to the tofu mixture for extra flavor.
- Use different spices such as paprika or cumin for a different flavor profile.
- Make a sweet version by adding sugar and vanilla extract to the tofu mixture.
Tips and tricks:
- Make sure to drain the tofu well before using it to avoid excess moisture in the dough.
- Use a cookie scoop or melon baller to shape the tofu balls for a more uniform size.
- Fry the tofu balls in batches to avoid overcrowding the pot and lowering the oil temperature.
Storage instructions:
- Tahu bulat can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tofu balls in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the tahu bulat on a platter with a variety of dipping sauces for a fun and interactive appetizer.
Garnishes:
- Garnish with chopped scallions or cilantro for added freshness.
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Indonesian-style fried rice (nasi goreng)
- Vegetable spring rolls (lumpia)
- Spicy peanut sauce for dipping
Troubleshooting advice:
- If the tofu mixture is too wet, add more flour and cornstarch until a smooth dough is formed.
- If the tofu balls are falling apart during frying, make sure they are shaped tightly and the oil temperature is hot enough.
Food safety advice:
- Make sure to handle the hot oil carefully and keep children and pets away from the stove.
- Use a thermometer to check the oil temperature to avoid burning the tofu balls.
Food history:
- Tahu bulat is a popular street food in Indonesia, especially in Jakarta. It is usually sold by street vendors who fry the tofu balls on the spot and serve them with a variety of dipping sauces.
Flavor profiles:
- Tahu bulat has a crispy exterior and a soft and chewy interior. It has a mild flavor with hints of garlic and onion.
Serving suggestions:
- Serve tahu bulat as an appetizer or snack.
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Region: Indonesian