3 Delicious Snacks Made From Tofu Typical Of 3 Regions In Indonesia

Illustration (Tahu Walik/Instagram @tahuwalik_omta)

JAKARTA - Tofu is a food ingredient that is easy to find in various regions in Indonesia. Besides the price is cheap, it tastes good too. Tofu can also be processed into a variety of foods, ranging from friends eating rice to delicious snacks. If you notice, there are many snacks whose main ingredient is tofu.

This time, VOI wants to share three recipes of tofu snacks that are typical of various regions. Let's look at the recipe and practice it at home!

Know Walik Banyuwangi

material:

20 tofu pong 250 gr ground chicken meat 1 egg 3 garlic 2 cloves shallots 150 gr tapioca flour 2 leeks  50 ml of ice water  Pepper, salt, broth powder

How to make:

Split all the tofu into two triangular sections, behind the skin, so that the position of the tofu part is now outside Remove the tofu stuffing and store it in a container Mix tofu stuffing with chicken, eggs, onions, flour, leeks, water, pepper, salt, and broth Puree all ingredients with a food processor or blender.  Put the stuffing into the reversible tofu Fry until yellow browned and the tofu looks crispy Serve warm with cayenne pepper, sambal sauce, or soy sauce Tofu pletok Tegal

material:

10 small yellow tofu, halved into triangle shapes, halved again to be flatter  10 tbsp sago flour 5 tbsp plain flour 1 tbsp garlic powder  Salt and pepper 3 leeks, thinly sliced

How to make:

In a container, mix all the flour and seasonings Mix well the dough while adding water little by little If the dough can already be formed, put it on top of the tofu pieces according to taste Fry until cooked Pletok tofu can be served with soy sauce and cayenne pepper  Tofu gejrot Cirebon

material:

10 tofu Sumedang mature  100 ml of boiled water 50 gr brown sugar 1 tsp granulated sugar  1 tbsp sweet soy sauce 2 tbsp Tamarind water 1/4 tbsp salt 2 garlic 4 shallots Cayenne pepper to taste

How to make:

For gravy, boil water, brown sugar, granulated sugar, soy sauce, salt, and tamarind water until boiling Once cooked, strain, then refrigerize  For gejrot tofu seasoning, ulek shallots, garlic, cayenne pepper, and a pinch of salt  Arrange the tofu pieces on a small plate, pour the onion and chilli on top Lastly pour the sugar stew gravy to taste