Round Tofu Fritters (Tahu Bulat)

Ingredients

• 500g firm tofu
• 1 egg yolk
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp white pepper
• Oil for deep frying

Instructions

1. Drain the firm tofu thoroughly. Wrap it in a clean cloth and press out as much water as possible. This step is crucial for achieving crispy tofu.
2. Mash the drained tofu until it is very smooth. You can use a fork, potato masher, or a food processor.
3. Add the egg yolk, baking powder, salt, and white pepper to the mashed tofu. Mix well until all ingredients are evenly combined.
4. Take a small amount of the tofu mixture (about 1-2 tablespoons) and roll it into a smooth, round ball. Repeat with the remaining mixture.
5. Heat a generous amount of oil in a deep pan or wok over medium heat until it's hot enough for deep frying.
6. Carefully drop the tofu balls into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
7. Fry the tofu balls, turning occasionally, until they are golden brown and crispy on all sides, usually taking about 5-8 minutes.
8. Remove the fried tofu balls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
9. Serve immediately, often with chili sauce or sweet soy sauce (kecap manis).