This deep-fried veggie stuffed tofu is one of Indonesia’s afternoon treats that is perfect eaten with hot sauce dips or raw chili.
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Veggie Stuffed Tofu
- Yield: 4 pieces 1x
Ingredients
Scale
Tofu:
- 2 square fried tofu, 100gr each
Fillings:
- 2 shallots
- 1 garlic
- Sea salt and pepper to taste
- 50ml water
- 25 gr string beans, chopped
- 45 gr carrots, match-like cut (sen-giri)
- 30 gr bean sprout
- Oil to sauté
Coating:
- 100gr flour
- 25gr rice flour
- Pinch of sea salt
- Pinch of coriander powder
- 2–3 tbsp water (or more)
- Oil to fry
Instructions
- Cut tofu pieces diagonally and make triangles. Slightly scoop out the middle part of the tofu with a small spoon to make some space, mash the scooped out part and reserve.
- Grind shallots and garlic into paste, saute with oil until fragrant
- Ddd in the rest of the ingredients with the mashed tofu, stir and cover with lid until the carrots are soft enough and water is reduced.
- Stuff the veggies into the tofu.
- Mix all the dry coating ingredients, add water gradually until it has cake-batter-like consistency
- Coat the stuffed tofu with the coating batter and deep fry until golden brown. Serve hot and all you need to do is enjoy!
Notes
Find more of Kika’s recipes on @kikaramel.
