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_{Favorite snacks that are fried with a crunchy texture and soft inside will be your favorite snack this time. Even more complete with a spicy dipping sauce that will make you forget to stop eating.}

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Spinach Tofu Pergedel With Spicy Sauce

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Pergedel is synonymous with potatoes, in my country pergedel is a mandatory food during certain events. However, potato fritters with non-vegan ingredients are still the number one choice here. So, changing from my comfort zone of pergedel which only uses potatoes, here I am trying to reverse course by using tofu. However, there are many different ingredients for making tofu pergedel, the ingredients are definitely simpler and easier to find.

So, I made this tofu pergedel because I wanted to enjoy tofu in a different way. Because I think tofu is already normal, so I want to combine tofu with whole spinach, here I don't process the spinach first. Just toss it with tofu and add a little seasoning and it will be much tastier later.

Here I will invite you to make pergedel, but not only pergedel I will also make a hot dipping sauce from large bird's eye chilies. Let's look at the recipe below!

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Materials Used

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2 pieces of tofu
10 grams of spinach
2 tablespoons tapioca flour
3 cloves of red onion
1 clove of garlic
½ teaspoon ground pepper
¼ teaspoon mushroom stock

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Cooking Procedure

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When starting to make a delicious pergedel tofu dish, there are several things you need to pay attention to, the first thing is to use fresh tofu. And pay attention again that the tofu you use is vegan because the texture in my opinion is better than tofu mixed with milk or eggs. So after paying attention to the following, I will start cooking.

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Make Spinach Tofu Pergedel

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Step 1

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The first step I started crushing the tofu with a fork, until it was completely evenly crushed.

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Step 2

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Stir the spinach with the tofu, mix the two until completely even.

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Step 3

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Add flour, slowly while stirring, then add ground pepper and mix both.

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Step 4

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Set the ingredients aside first, continue chopping the shallots and garlic, finely chop them.

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Step 5

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Mix in the tofu with garlic and shallots, stir then add the mushroom stock.

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Step 6

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Round the dough according to taste. Here I made a thin round shape like a pergedel.

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Step 7

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Then fry in hot oil over medium heat until golden brown.

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After the spinach tofu pergedel is cooked, I want to enjoy it with hot chili sauce. Well, my mood is not good anymore, it seems to make a spicy sensation and enjoying it later can make my headache go away. Ha ha. So, in making hot chili sauce here I only use simple and very few ingredients. Of course, without tomatoes, so this chili sauce is pure spicy.

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Making Spicy Chili Sauce

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The ingredients I used were 6 jumbo bird's eye chilies, 5 cloves of red onion and finally 1 clove of garlic, now for other spices I prepared ½ teaspoon of salt, and also ¼ teaspoon of mushroom stock.

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How to Make Hot Sauce

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Step 1

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Before pureeing the chili sauce, cut the ingredients an then first boil all the ingredients until soft.

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Step 2

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When it is soft, blend, and add a little water, blend until the texture is smooth.

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Step 3

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Prepare 2 tablespoons of cooking oil, heat it then stir-fry the chili sauce that has been blended.

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Step 4

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Saute until the water is reduced, and use low heat when frying, then season with salt and mushroom stock.

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Results

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The spinach tofu fritters are ready to be enjoyed, for this recipe I got 9 pieces of dough after forming them into medium sizes. Serve the spinach tofu pergedel with the prepared spicy chili sauce.

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I split the pergedel into two halves and enjoyed half without dipping. Savory, very soft on the inside of the pergedel while the outside is very crispy. I dipped the other half with chili sauce, oh how delicious the savory sensation of the pergedel combined with the spicy taste. The deliciousness cannot be described, it really suits my taste buds, I really like this combination.

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The chili sauce is cooked perfectly, the thickness is right, and there is not too much oil. What I like is that the color of the chili sauce is beautiful, according to the results I want.

Interestingly, the addition of the salty and savory mushroom broth makes this chili sauce have its own unique taste. So, if you want a sweet taste, you can add a little granulated sugar to it.

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