Tahu Isi Stuffed Tofu Fritters
Hollowed-out tofu pockets filled with seasoned vegetable stuffing, dipped in spiced batter, and deep-fried until crisp and golden. A popular Indonesian street snack.
Ingredients
- 14 oz firm tofu, cut into 8 squares
- 1 cup bean sprouts
- 1 carrot, julienned
- 4 scallions, thinly sliced
- 2 cloves garlic cloves, minced
- 2 tbsp soy sauce
- 1/2 tsp ground white pepper
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 2/3 cup cold water
- 1/2 tsp ground turmeric
- 1 tsp salt
- 3 cups vegetable oil (for deep frying)
Instructions
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1
With a small knife, carefully cut a pocket into each 14 oz cut into 8 squares firm tofu square from one side, leaving three sides intact. Scoop out a small amount of tofu from inside to create space for the filling.
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2
In a skillet over medium heat, saute 2 cloves minced garlic cloves in a teaspoon of oil for 1 minute. Add 1 julienned carrot, 1 cup bean sprouts, and 4 thinly sliced scallions. Cook 2-3 minutes until softened. Season with 2 tbsp soy sauce and 1/2 tsp ground white pepper. Remove from heat and cool slightly.
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3
Fill each tofu pocket with the vegetable mixture, pressing gently so it holds.
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4
Make the batter: whisk 1 cup all-purpose flour, 1/4 cup rice flour, 1/2 tsp ground turmeric, and 1 tsp salt together. Gradually whisk in 2/3 cup cold water until a smooth, coating batter forms.
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5
Heat 3 cups vegetable oil (for deep frying) in a deep skillet or wok to 350 degrees F (175 degrees C). Dip each stuffed tofu piece in the batter, letting excess drip off, then fry in batches for 3-4 minutes per side until crispy and golden. Drain on paper towels.
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6
Serve hot with chili sauce or sweet soy sauce for dipping.