Indonesian Style Stuffed Tofu (Tahu Isi)
Enjoy the stuffed tofu with your preference sauces, from ketchup, chili sauce or even with bird's eye chili
5 Regular block tofu
6 Cabbage leavesThinly sliced
50 grams CarrotGrated
50 grams Bean sprouts
2 Spring onionsChopped
For deep frying Vegetable oil
100 grams All purpose flour
25 grams Rice flour
1 tablespoon Cornstarch
1/2 teaspoon Salt
150 ml Water
2 ShallotsFinely chopped
2 GarlicsFinely chopped
1 teaspoon Salt
1/2 teaspoon Ground white pepper
Indonesian style stuffed tofu or they call Tahu Isi, is one of favorite fritter. Suitable for side dish and good companion during tea time. You can change the stuffing ingredients with your preference vegetables. Or your favorite minced meat! The key to serve crispy stuffed tofu is the deep frying method. Make sure to use good deep fryer machine to get equally fried tofu.
Combine all batter the ingredients in a mixing bowl and whisk until well mixed. Set aside.
Pat dry the tofu with paper towel and cut each of tofu diagonally into 2 triangles. With a sharp paring knife, cut a slit into each of triangle tofu.
Use a spoon to gently scoop out the center of each triangle tofu, don't throw it away.
Scoop as deep as possible, but make sure not to break it and leaving the pouch wall intact.
Repeat with the remaining tofu and set aside.
Heat 2 tablespoons vegetable oil in skillet over medium high temperature.
Stir fry the ground spices until golden and fragrant.
Add in the stuffing ingredients into the large skillet, including the inside of each triangle tofu.
Continue stir fry until all the vegetables softened enough. Season to adjust your preference taste.
Remove from the heat and set aside.
Add more vegetable oil for deep frying the tofu, then heat over medium high temperature.
Use teaspoon or your hand to gently stuff each triangle tofu with the stuffing mixture.
Dip gently the stuffed tofu into the batter and make sure cover whole tofu with the batter.
Repeat with the remaining tofu.
Put the tofu into the hot oil and let it fry until it turned into golden brown equally or about 4 minutes.
Remove from the heat and drain the excess oil on the paper towel, and it's ready to serve.
|5 Regular block tofu|
|6 Cabbage leaves|
|50 grams Carrot|
|50 grams Bean sprouts|
|2 Spring onions|
|For deep frying Vegetable oil|
|100 grams All purpose flour|
|25 grams Rice flour|
|1 tablespoon Cornstarch|
|1/2 teaspoon Salt|
|150 ml Water|
|1 teaspoon Salt|
|1/2 teaspoon Ground white pepper|