Tahu sumedang

Tahu sumedang is a type of fried tofu originating from Sumedang, a regency in West Java, Indonesia. It is a popular street food in Indonesia and is known for its distinctive taste and texture.

History

Tahu sumedang was first created in the 19th century by a tofu maker from Sumedang named Ki Gede. The recipe has been passed down through generations and remains a closely guarded secret. The tofu is traditionally made from soybeans that are locally sourced from the Sumedang area.

Preparation

The preparation of tahu sumedang involves soaking soybeans overnight, grinding them into a paste, and then boiling the paste to create soy milk. The soy milk is then coagulated using a natural coagulant to form tofu. The tofu is then deep-fried until it becomes golden brown and crispy on the outside, while remaining soft and moist on the inside.

Serving

Tahu sumedang is typically served with sambal, a spicy Indonesian chili sauce, or with kecap manis, a sweet soy sauce. It can be eaten on its own as a snack, or as a side dish with other Indonesian dishes such as nasi goreng (fried rice) or mie goreng (fried noodles).

Popularity

Tahu sumedang is popular not only in Sumedang, but also in other parts of Indonesia. It is commonly sold by street vendors and in traditional markets. In recent years, it has also become available in supermarkets and restaurants, making it accessible to a wider audience.

See also

• List of tofu dishes
• Indonesian cuisine

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