Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2.5 tbsp |
| Sago flour | 1 tbsp |
| Ground coriander | To taste |
| Garlic powder | To taste |
| Baking powder | To taste |
| Salt | To taste |
| Ground pepper | To taste |
| Mushroom broth powder | To taste |
| Cooking oil | For frying |
| Firm tofu (Japanese tofu) or tempeh | As needed |
| Water | As needed |
Instructions
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In a mixing bowl, combine the all-purpose flour, sago flour, ground coriander, garlic powder, baking powder, salt, ground pepper, and mushroom broth powder. Gradually add a little water, mixing until the batter reaches a slightly thick consistency, ensuring it’s not too runny.
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Slice the tofu into 1.5 cm thick pieces and cut the tempeh into 5 mm thin slices.
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Coat each piece of tofu or tempeh in the batter until fully covered.
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Heat oil in a frying pan over medium heat. Once hot, carefully add the coated tofu or tempeh pieces, frying until golden brown. Flip them halfway through for even cooking.
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Once cooked, remove from the oil and let drain on paper towels to absorb excess oil.
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Serve hot with a side of chili sauce for dipping, allowing the crispy bites to shine with flavor.
Enjoy this delightful and crunchy treat that’s perfect as a snack or a side dish!