Having a savory taste makes this type of food phenomenal. The savory is indeed difficult to match. Just try to compare it with yellow tofu, white tofu or other tofu. Don’t be surprised, if all of that is nothing. Hence, because of that taste, Sumedang’s tofu became legendary. That is tofu Sumedang, a legendary dish of this city. Besides being tasty, the skin of this tofu is crispy and the filling is soft and tender. Another uniqueness is the size of Sumedang tofu is not too big, only 2.5 x 2.5 cm.
Naturally, if you know Sumedang is very popular and has been able to survive until now. In many ways, this tofu is certainly superior to any kind of know-how of production. In fact, if you look at the ingredients, the manufacturing is not much different from the others. It’s just that the soybeans used by Sumedang tofu are striated soybeans, a typical Sumedang soybean. While the water used is groundwater, it is also native to this city. It’s no exaggeration, if the taste of this tofu will be very different, when it reaches the mouths of its lovers, it’s crunchy, soft and of course very tasty.
Now, tofu Sumedang has traveled quite a long time. More than a century. Starting from 1917, when a citizen of Chinese descent named Ong Ki No or commonly called Babah Eno for the first time concocting this tofu. Then, Ong Bung Keng’s descendants passed on to their descendants who became the current milleneal generation. Tofu Sumedang still exists amidst the time. In fact, more than that, from generation to generation, they have been able to protect and preserve the recipe for making tofu from their ancestors.
It is undeniable that in line with the popularity of Sumedang tofu, fans of this snack are also increasingly widespread. Not only comes from the city of Sumedang itself, but it extends far to other cities, such as Bandung, and even Jakarta. One thing that must be remembered is that not a few people also mention tofu Sumedang by knowing Bungkeng. Yes, because the name Bungkeng was adopted from the name of a family member of this tofu producer, Ong Bung Keng.
Tofu Sumedang or Bungkeng also has a characteristic that makes it different. Besides the size is not too big, the taste is delicious and crispy, the presentation is always hot or warm. You can, knowing that it will be fried immediately after ordering. Another peculiarity, the unique packaging, uses a basket made of bamboo. This method is used when purchasing or ordering in large quantities. Have you ever tried eating Sumedang tofu?
