South East Asian countries are where fried food went to die. There are simply so much fried goodies than the rest of the world combined. Anything can be fried and eaten. I once visited Tegal, Central Java, where a food stall owner whipped up a bunch of tapioca flour with some water and dropped spoonfuls of the batter in hot oil. When turned brown, the batter become something crunchy on the outside and very questionable gooey transparent looking thing inside. She then served it up with chili sauce and handed it to me. For me anything deep-fried served with chili is good.
Tahu sumedang or stuffed tofu is popular street snacks. Tofu used is not the silky type, rather the denser type that can be deep-fried in batter and sliced. It doesn’t cost that much to buy off the street, but not that difficult to make at home either.
It is usually served with thick gooey brown sugar and chili sauce or fresh bird’s eye chili. Since I don’t know how to make the brown chili sauce, I used chili. It is scarily spicy. Omit if you have a faint heart.