Typical Of The Archipelago, These Are 10 Culinary From High Tofu Proteins

Culinary illumination from high tofu, typical Nusantara plant protein (Freepik/jcomp)

YOGYAKARTA Many tofu producers in the archipelago, are greeted by people's creativity in processing tofu into diverse culinary delights. You certainly know foods made from soybean juice that undergo coagulation.

Tofu, comes from China, like soy sauce. There are also many tofu names, ranging from tofu, tauhu, and doufu derived from Hokkian meaning fermented soybeans'. Tofu itself began to be presented in the archipelago since the 10th century, older than tempeh. Although there is no specific time to know when it will start to be mass-produced in Indonesia, it is suspected that this plant-based protein food was brought by Kublai Khan soldiers in 1262. That means, on the Silk Line trading route, apart from pearls, gems, and spices, tofu was also introduced throughout the world.

For a long time, tofu has also been known by the people of Indonesia as a side dish. Well, various culinary variations of tofu are also growing rapidly. Including, the following are foods from tofu that you can enjoy flavoring ferries, soft textures, and because they contain protein, the food below makes you full longer.

Culinary tofu in the archipelago has a distinctive character. Generally served with peanut sauce with garlic spices sprinkled with fried shallots. Not to mention the mixture of ketupat, especially in culinary delights from tofu which we know as ketoprak. A lot of mixtures, including taoge and bihun, make this dish have a rich texture. Starting from half-baked tofu which has a soft texture inside but dry outside, to a smooth bihun, and a soft ketupat.

If you don't use ketoprak, however, tofu and mix have a little soup. Meat kernels are sprinkled on fried tofu, taoge, yellow noodles, and potato perkedel. Usually, tofu mixes with shrimp crackers.

Tofu tek is found a lot in Surabaya. Culinary from this tofu, wearing peanut sauce mixed with petis. The color is dark chocolate with a spicy and spicy taste. Tofu tek filling, in addition to fried tofu and chicken eggs, also sprouts and ketupat or lontong.

Tofu andcces can be an option when you want to eat fresh, nutritious food. Fried tofu is mixed with yellow noodles and cucumber cuts of cacah, watered with dilute spicy sweet acid sauce.

Tofu gejrot is different from culinary to tofu before. This is because the filling only knows the fried pong is cut into pieces. The seasoning is raw, which is that the shallots are cut and the chilies are red and green. Sweet sauce is a little sour, which makes tofu gejrot have a fresh taste.

At first glance, the appearance of a plate of tofu and tofu is similar to to tofu and tek. The black sauce uses soy sauce, not petis. Peduli seasoning is so rough that it not only enriches the taste but also the texture.

Tofu that is fried half cooked, cut and combined with ketupat, cabbage slices, and taoge. Crackers never forget to complete the culinary delights of this tofu. Uniquely, tofu rolls are equipped with vegetables, such as lettuce and celery slices.

Actually, Batangor is one of the culinary modifications made from aci or tapoka flour. However, the bricks are filled with tofu. The sauce is also processed typically so that it is slightly different from other dishes. Usually, the brick sauce is made separately in a number of portions. The spicy sambal is served separately so it can be added according to taste.

Like other satays, culinary delights from tofu process satay made from tofu. Usually add aci in tofu, then steamed, then roasted with peanut sauce and soy sauce. About taste, in addition to sweet and nutty, also has a savory flavor from tofu.

In addition to cutting fish, eggs, and tapoka flour. Tipir siomay is usually also filled with steamed tofu and bitter melon. All the contents are steamed so they are healthier. The peanut sauce can also be adjusted to the level of thickness.

Those are the ten culinary delights of typical tofu in the archipelago. In addition to the dish above, is there any specific processed tofu from your area?