300 g white tofu
1 L cooking oil
Flour mixture:
250 g high protein flour
2 g baking soda
8 g salt
10 g chicken stock powder
7 g coriander powder
4 g white pepper powder
10 g garlic powder
Dipping mixture:
400 ml water
7 g salt
Sambal Kencur:
30 g red cayenne pepper
65 g curly red chili
10 g garlic
10 g shallots
20 g galangal
7 g salt
10 g sugar
1 kaffir lime
100 ml oil
Cut tofu 2 cm thick and 6 cm wide.
Prepare the Flour Mixture: Combine high protein wheat flour, baking soda, salt, chicken stock powder, coriander powder, white pepper powder and garlic powder.
Prepare the Dipping Mixture: Combine water, powdered milk and salt. Then stir until the salt dissolves.
Coat the tofu with the Flour Mixture and the Dipping Mixture. Repeat until the tofu is fully coated.
Heat oil in a pan, then fry the tofu until golden brown over medium heat. Remove and set aside.
Fry the curly red chili, red cayenne pepper, shallot and garlic.
Pour the sambal kencur over and press the Tahu Geprek again before transferring to a serving plate. Serve with rice.