Resep lengkap buka di description box ini dan geser sampai ke bawah.
*English description is at the bottom section.*

00:00 : intro
01:10 : persiapan bahan (prepping the ingredients)
01:48 : membuat kuah gejrot (making the Gejrot Sauce)
02:24 : penyet tahu dan lapisi tepung (pressing the tofu and dry-coating them)
03:31 : goreng tahu (frying the tofu)
04:34 : finishing kuah gejrot (finishing the Gejrot Sauce)
05:29 : hidangan siap dan serving (the dish is ready to serve)

#ResepTahuGejrot #ResepTahuAci #ResepDevinaHermawan

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[INDONESIAN]
Resep Tahu Aci Krispi Kuah Gejrot (untuk 4-5 porsi)

Bahan:
10 pcs tahu putih
250 gr tepung tapioka
½ sdm garam
½ sdm kaldu bubuk
¼ sdt merica

Bahan kuah gejrot:
350 ml air
80 + 40 gr gula merah, sisir
2 sdm kecap manis
5 butir asam jawa
6-12 siung bawang merah
20-30 buah cabai rawit hijau
1,5 sdt garam

Langkah:
1. Untuk kuah, masukkan air, gula merah, asam jawa, dan kecap manis ke dalam panci, masak hingga mendidih. Diamkan beberapa saat lalu saring
2. Potong-potong tahu kemudian pipihkan dengan tangan
3. Di dalam mangkuk campurkan tepung tapioka, garam, merica, dan kaldu bubuk, aduk rata
4. Masukkan tahu ke dalam tepung sambil di ratakan. Diamkan selama 5-10 menit hingga menyerap
5. Panaskan minyak, sebelum digoreng masukkan tahu yang sudah meresap ke dalam tepung lalu goreng hingga setengah matang, tiriskan
6. Diamkan selama 5 menit lalu goreng kembali hingga kuning kecokelatan atau garing, tiriskan
7. Di dalam ulekan, masukkan bawang merah, garam, cabai rawit, dan gula merah, ulek kasar
8. Masukkan kuah gejrot ke dalam sambal, aduk rata
9. Tahu aci siap disajikan dengan sambal gejrot

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[ENGLISH]
Crispy Chewy Tofu in Chili Soy “Gejrot” Sauce Recipe (yield 4-5 servings)

Ingredients:
10 pc white tofu
250 g tapioca flour
½ tbsp salt
½ tbsp stock powder
¼ tsp pepper

Gejrot Sauce ingredients:
350 ml water
80 + 40 g palm sugar, shaved
2 tbsp sweet soy sauce
5 pc tamarind
6-12 pc shallot
20-30 pc green Thai chili
1.5 tsp salt

Steps:
1. For the Sauce, add water, palm sugar, tamarind, and sweet soy sauce into the pan. Bring to a boil. Let it rest for a moment, then strain.
2. Slice the tofu, then flatten in with your palm.
3. In a bowl, combine tapioca flour with salt, pepper, and stock powder. Mix well.
4. Coat the tofu with the flour mix evenly. Let it rest for 5-10 minutes until the flour is absorbed.
5. Heat the oil. Before frying, coat the wet tofu with the flour mix again. Then, fry until they’re half-cooked and set aside.
6. Let them rest for 5 minutes, then fry them again until golden brown or crisp. Set aside.
7. In a stone bowl, add shallots, salt, Thai chili, and palm sugar. Grind roughly.
8. Add the Gejrot Sauce into the chili and mix well.
9. Crispy Tofu is ready to serve with Gejrot Sambal.

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