TULUNGAGUNG – Crispy fried tofu has become one of the most sought-after street snacks in Tulungagung Regency, especially during Ramadan when residents look for simple food to break the fast.

Its appeal comes from a contrast in texture: a crisp outer layer and soft tofu inside. That combination makes it a practical choice for iftar and afternoon snacks.

One of the sellers drawing steady buyers is Ardi, who opens his stall in the late afternoon and starts preparing batches before the evening rush begins.

He fries each tofu piece in a special flour coating that creates a thicker and crunchier layer than ordinary fried tofu sold at nearby stalls.

Ardi does not rely on a quick frying process. He repeatedly pours liquid batter over the tofu while it cooks so the crispy coating builds layer by layer.

That method gives the tofu a fuller texture and helps it stay crunchy longer after leaving the pan. He said one batch usually takes between 15 and 20 minutes before it reaches the texture he wants.

“Usually it takes around 15 to 20 minutes to get the right crisp texture,” he said.

After frying, he serves the tofu with chili powder and sambal rujak, a sweet and spicy dipping sauce that adds a sharper flavor. The seasoning has become one reason many buyers return, especially those who prefer a stronger taste for breaking the fast.

Sales increase during Ramadan, when afternoon demand rises across the town. Ardi said he now sells out faster than on regular days because more families buy snacks before sunset.

“Today alone we brought 16 boxes of tofu. One box contains around 45 pieces,” he said.

As sunset approaches, a queue often forms in front of the stall. Many residents buy the crispy tofu to share at home with family members during iftar.

The smell of fresh frying oil and hot batter has also become a familiar part of late afternoons in Tulungagung during Ramadan.

For many people, that aroma signals that the busiest hour before breaking the fast has begun.