Tahu Lada Garam
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu Putih | 5 pieces |
| Sasa Tepung Bumbu (Original) | 1 packet |
| Cabe Rawit Merah Besar (Cengek Domba, sliced) | 5 pieces |
| Daun Jeruk (sliced) | 2 leaves |
| Bawang Merah (sliced) | 2 cloves |
| Bawang Putih (sliced) | 1 clove |
| Daun Bawang (sliced) | 1 stalk |
| Batang Sereh (sliced) | 1 stalk |
| Boncabe | 1 packet |
| Salt | to taste |
| Pepper | to taste |
Instructions
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Prepare the Batter: Split the Sasa Tepung Bumbu into two portions: one for wet batter and one for dry batter, following the instructions on the packet.
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Prepare the Tofu: Cut the tofu into small cubes, approximately 1 cm each—avoid making them too large or too small.
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Coat the Tofu: Dip the tofu cubes into the wet batter, then roll them in the dry batter until well coated.
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Fry the Tofu: Heat oil in a frying pan and fry the coated tofu until golden brown. Remove and drain excess oil.
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Sauté the Aromatics: In a separate pan, heat about ½ tablespoon of oil. Sauté the sliced shallots, garlic, and lemongrass until fragrant and slightly dry.
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Combine and Serve: Add the fried tofu to the sautéed aromatics along with the sliced chili, boncabe, salt, and pepper. Mix well until everything is combined. Remove from heat and serve hot. Enjoy your delicious Tahu Lada Garam! 😊
This recipe brings together the crispy texture of fried tofu and the vibrant flavors of Indonesian spices, perfect for a delightful appetizer or side dish.
