Step 1
In a bowl, mix water and seasoning powder until dissolved. Add baking soda and salt, stir well, then soak the tofu for at least a couple of hours.
Step 2
Heat oil in a deep pot or wok over medium-high heat. Fry the tofu in batches until golden, crispy, and puffed. Remove and drain. Mix all sambal kecap ingredients and adjust to taste.
Step 3
Serve immediately with the crispy tofu. Enjoy!
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