Ingredients8 items
- dry tofu
- 1/2 cup yam flour
- 2 tablespoons all-purpose flour
- chopped scallions, red chili, and garlic
- salt
- flavor enhancer
- garlic powder
- 1/2 cup warm water
Instructions
1
Cut dry tofu in half and separate the skin from the tofu cavity.
2
Fold out the tofu to create a bowl-like shape, saving the inner filling.
3
Use one piece of tofu as a mold to make cireng (potato fritters).
4
In a mixing bowl, combine 1/2 cup yam flour, 2 tablespoons all-purpose flour, and some salt, flavor enhancer, and garlic powder.
5
Add the saved inner tofu filling into the flour mixture along with chopped scallions, red chili, and garlic. Mix well.
6
Gradually add 1/2 cup warm water to form a slightly thick batter texture.
7
Allow it to rest for about 15 minutes before preparing for frying.
8
Fill the skin of each tofu half with the cireng mixture, ensuring it's evenly distributed.
9
Gently fry in hot oil until golden brown and crispy. Fry the other side as well.
10
Drain excess oil after cooking. Serve with chili sauce.
11
Enjoy fresh, crisp cireng that is still chewy inside.