How to make crispy and tasty hollow round tofu

foto: shutterstock.com

With simple ingredients and the right technique, you can produce round tofu that expands nicely.

Hollow round tofu is one of the favorite snacks in Indonesia. Its crunchy texture on the outside but hollow inside makes it so popular with many people. The distinctive aroma of savory fried tofu is even more tempting. No wonder round tofu is often used as a snack while relaxing, watching TV, or gathering with friends and family.

Making perfect hollow round tofu is not difficult. With simple ingredients and the right technique, you can produce round tofu that expands well and is crispy when bitten. However, there are several things to note so that the results are truly optimal.

If the round tofu you make is often too dense, not crispy enough, or does not expand perfectly, there may be an error in the manufacturing process. Well, so that your round tofu is really hollow and delicious, check out the following tips and recipes!

To get truly hollow round tofu, there are several tricks that can be applied:

1. Make sure the tofu is completely dry.

After being crushed, the tofu needs to be squeezed until it is completely dry. Use a clean cloth or a fine sieve to squeeze the tofu until there is no water left. The drier the tofu, the more likely the round tofu will expand perfectly when fried.

2. Use baking powder for perfect rising results.

Baking powder is the most effective ingredient to make round tofu fluffy. Baking powder contains acid that will react with the heat of the oil, creating air bubbles that help the tofu become lighter and more hollow inside.

Avoid using baking soda without adding acid, because the reaction will not be optimal. If you still want to use baking soda, add a little lime juice or vinegar so that it can react well. However, baking powder remains the main choice for maximum results.

3. Rest the dough in the refrigerator

After forming into balls, store the tofu dough in the refrigerator for 20-30 minutes before frying. This method makes the dough more set and not easily broken when put into hot oil.

4. Fry in lots of hot oil

Tahu bulat requires a lot of oil to expand perfectly. Heat the oil until it is really hot, then reduce the heat to medium before starting to fry. If the oil is not hot enough or the amount is too little, the tahu bulat will not expand properly.

5. Don't stir too often

When frying, avoid stirring or flipping the tofu too often. Let the round tofu expand by itself. Stirring too often can cause it to break or not expand properly.

6. Experiment with spices

To make it taste richer, add seasonings to taste. You can add finely ground garlic, spring onions, salt, flavoring, or ground pepper to make the round tofu more savory and delicious.

After knowing the important tips above, it's time to try the hollow round tofu recipe that can be made at home easily.

Ingredients:
- 300 grams of white tofu (about 10 small pieces)
- 1 egg yolk
- 1 teaspoon baking powder
- 1 clove of garlic (mashed)
- Salt, flavorings, and pepper powder to taste
- Chopped spring onions (optional)
- Sufficient cooking oil

Steps:

1. Mash the tofu until smooth

Use a fork or pestle to mash the tofu until it is completely smooth. Then, squeeze the tofu using a clean cloth to reduce the water content as much as possible.

2. Mix the other ingredients

Add egg yolk, finely ground garlic, baking powder, salt, flavoring, and pepper powder to the squeezed tofu. Stir until all ingredients are well blended. If you want to add spring onions, add them at this stage.

3. Form the tofu into balls

Take a small amount of dough, then roll it with your hands into a small ball. Repeat until all the dough is used up.

4. Chill in the refrigerator

Store the tofu balls in the refrigerator for 20-30 minutes so that the texture is more set and does not fall apart easily when fried.

5. Heat the cooking oil

Use enough oil so that the round tofu can be completely submerged. Heat the oil until it is really hot, then reduce the heat to medium.

6. Fry until golden brown

Put the round tofu into the hot oil and let it expand. Do not stir too often so that the tofu remains perfectly round. Fry until golden brown.

7. Drain and serve

Remove the round tofu from the oil, drain, then serve while warm. You can add a sprinkling of salt, chili powder, or balado powder to taste.

1. Why can't the round tofu I make be hollow?

There is a good chance that the tofu still contains too much water. Make sure the tofu is squeezed completely dry before mixing it with the other ingredients. Also, make sure the oil is hot enough when frying so that the tofu can expand perfectly.

2. Can you use cooked tofu or yellow tofu?

It is better to use raw white tofu because the texture is softer and easier to process. Yellow tofu or tofu that is already cooked tends to be denser and difficult to expand when fried.

3. Why should you use baking powder and not baking soda?

Baking powder contains acid that can react immediately when exposed to heat, thus helping the round tofu to expand better. Baking soda requires additional acidic ingredients to react, so it is less effective when used alone.

4. How to store round tofu so it stays crispy?

Tahu Bulat is best eaten while still warm. If you want to store it, let it cool first, then store it in an airtight container at room temperature. If you want it to stay crispy, reheat it in the oven or fry it briefly before serving again.

5. Can round tofu be made without eggs?

Yes! If you want a vegan or egg-free version, simply omit the egg yolk from the recipe. Instead, add a little tapioca flour or cornstarch to keep the batter from coming together.

(brl/red)