Tips for Processing Silken Tofu to Prevent Easy Breakage

Dream - Are you a fan of silken tofu dishes? This savory and tender tofu is often chosen because of its simple preparation.

Although the required seasonings are relatively simple, the processing technique is important because this tofu tends to be fragile.

But no need to worry, here are five practical tips for maintaining the soft texture and deliciousness of silken tofu.

Do Not Slice Too Thin

Make sure not to cut it too thin. Slices that are too thin will make the tofu more vulnerable to damage during the cooking process. It is better to cut the tofu with sufficient thickness so that it does not easily break and is easy to process.

Drain the Tofu

Before frying the silken tofu, make sure to drain it first. After cutting, place the tofu on a clean cloth or kitchen tissue to absorb the moisture.

Reducing the water content in the tofu will help prevent excessive tenderness and minimize the risk of tofu breaking when fried.

Soak in Saltwater

Before frying the silken tofu, soak the tofu pieces in water that has been lightly salted. This soaking will make the tofu firm and help maintain its integrity when cooked. The salt also adds a little flavor to the tofu, enhancing the taste of the dish you will make.

Ensure the Oil is Hot

Before frying the silken tofu, it is important to make sure that the oil in the pan is hot enough. Hot oil forms a crispy outer layer on the tofu and prevents excessive oil absorption into the tofu.

To check the oil temperature, put a small piece of tofu into the pan. If the tofu floats and foams immediately, then the oil is ready to use.

If Necessary, Use Flour

If you want to ensure the integrity of silken tofu when frying, you can use a little flour to coat its surface before frying. Later, the flour will form a protective layer on the tofu and help maintain its integrity during the frying process.

(Source: Diadona)

Try Cooking Delicious and Savory Silken Tofu Stew, Appetizing

Dream - Stew dishes are usually made from meat cooked in a rich and spicy sauce. The deliciousness of stewed dishes can be enjoyed with plant-based and protein-rich ingredients, such as tofu.

The soft texture of tofu goes well with the savory and sweet sauce of the stew. The taste of sweet soy sauce blends perfectly with stew seasonings such as shallots, garlic, candle nuts, ginger, cloves, nutmeg, cumin, coriander, cinnamon, and others.

Curious about how to make it? Let's take a look at the practical and economical silken tofu stew recipe quoted from Diadona.

Ingredients and How to Make

Ingredients:

• 4 pieces of fried tofu
• 4 boiled eggs
• Sweet soy sauce

Spices:

• 2 stalks of lemongrass
• 2 bay leaves
• 3 lime leaves
• 1 segment of galangal
• 2 cinnamon sticks
• 1/4 grated nutmeg

Ground Spices:

• 6 cloves of shallots
• 3 cloves of garlic
• 2 candlenuts
• 1/2 tsp pepper
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 segment of ginger

Complement:

• Fried shallots

How to make:

• Sauté the ground spices until fragrant, then add all the spices.
• Add the tofu and boiled eggs to the spices, then add a glass of water. Add sweet soy sauce and season with salt, sugar, and flavoring. Cook until the water slightly reduces or according to taste.
• Add a sprinkle of fried shallots.

(Source: Diadona)

Authentic Central Javanese Ingkung Chicken Recipe, Its Deliciousness Makes You Drool

Dream - Have you ever heard of or tasted ingkung chicken? This dish made from chicken is one of the traditional dishes from Central Java. Its rich and savory taste makes it a favorite among enthusiasts.

Ingkung chicken is usually made and served whole on special occasions such as Islamic New Year, Indonesian Independence Day on August 17th, or thanksgiving events commonly held by the Javanese community.

If you want to make ingkung chicken at home, here is the recipe compiled by Dream from Diadona.

Ingredients:

• 1 medium-sized free-range chicken
• 1/2 liter thick coconut milk (from 1 coconut)
• 1 stalk lemongrass, bruised
• 1 segment galangal, bruised
• 3 bay leaves
• 4 salam leaves

Ground Spices:

• 5 cloves of garlic
• 8 shallots
• 4 candlenuts
• 1 tsp pepper
• 1/2 tbsp coriander
• 2 large red chilies
• Salt to taste
• Brown sugar to taste