Tahu Isi (Dairy & Egg-Free Stuffed Tofu)

Ingredients

• about 225 g Firm Tofu
• 0.5 cup Shredded Carrots
• 0.5 cup Bean Sprouts
• 0.5 cup Shredded Cabbage
• 0.5 cup Rice Flour
• 0.25 cup All-Purpose Flour
• 2 cloves Garlic
• 2 small Shallots
• 0.25 tsp Turmeric Powder
• 0.5 tsp Coriander Powder
• 0.5 tsp Salt
• 0.75 cup Water
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 225 g firm tofu into 5.08 cm squares. Carefully make a slit in the side of each tofu square to create a pocket, being careful not to cut all the way through.
2. 2In a medium bowl, combine the 0.5 cup shredded carrots, 0.5 cup bean sprouts, and 0.5 cup shredded cabbage.
3. 3In a separate medium bowl, whisk together the 0.5 cup rice flour, 0.25 cup all-purpose flour, 2 cloves minced garlic, 2 small minced shallots, 0.25 tsp turmeric powder, 0.5 tsp coriander powder, and 0.5 tsp salt. Gradually whisk in the 0.75 cup water until you have a smooth batter.
4. 4Gently spoon the vegetable mixture into the pockets you made in the tofu squares.
5. 5Dip each stuffed tofu pocket into the batter, ensuring the entire pocket is coated.
6. 6Pour the 2 cups vegetable oil into a 25.4 cm skillet and heat over medium-high heat until it reaches 175°C.
7. 7Carefully place the battered tofu into the hot oil, being careful not to overcrowd the skillet. Fry for 4-6 minutes per side, or until the tofu is golden brown and crispy.
8. 8Remove the fried tofu from the skillet and place on a plate lined with paper towels to drain any excess oil. Serve the Tahu Isi warm.

Related Guides