To begin, cut the tofu into medium cubes, approximately 3-4 cm each. Place them gently in a colander to drain excess water. This step helps prevent splattering during frying and ensures a crisp surface. Set aside for 15 minutes to drain thoroughly.

In a large bowl, mix 500ml water with salt and turmeric powder until dissolved. This brine imparts light seasoning and a warm golden hue to the tofu.

Carefully submerge the tofu cubes into the brine. Let them soak for 30 minutes. This not only seasons the tofu but also firms its texture, creating the signature Tahu Sumedang bite. Prepare your frying area while waiting.

Fill a deep pan or wok with enough vegetable oil to fully submerge the tofu cubes. Heat the oil over medium to high until it reaches approximately 170°C. You can test by dropping in a small piece of tofu; it should bubble steadily without browning too quickly.

Remove tofu cubes from the brine and place them on a clean kitchen towel or paper towels. Pat gently to absorb excess moisture before frying. This reduces oil splatter and improves crispness.

Carefully lower the tofu cubes into the hot oil in batches to avoid overcrowding. Fry for about 8-10 minutes, turning occasionally until all sides are golden brown and the exterior feels firm and crisp.

Using a slotted spoon, lift the fried tofu cubes and place them on a wire rack or paper towel lined tray to drain excess oil. Allow them to rest for a few minutes to maintain crunchiness.

Arrange the fried tofu on a serving plate. Traditionally, Tahu Sumedang is served with fresh bird’s eye chillies on the side. The simple pairing adds a fresh spicy bite that complements the mild tofu flavour.

If desired, serve the tofu alongside warm steamed rice for a more filling snack or light meal. This is commonly enjoyed in local warungs across West Java.

To finish, garnish your tofu platter with sliced green chillies for colour or place them in a bamboo basket lined with banana leaf for an authentic street food feel. Enjoy immediately while hot and crisp for the best experience.