Tahu Isi
Crispy deep-fried tofu pockets stuffed with seasoned cabbage, carrots, and bean sprouts. A popular Indonesian street food snack served hot with fresh green chilies.
Ingredients
- 8 blocks firm tofu blocks, cut in half
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 cup mung bean sprouts, rinsed
- 4 garlic cloves, minced
- 2 stalks scallions, sliced
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 2 cups vegetable oil
Instructions
-
1
Cut a deep side pocket into each piece of 8 blocks cut in half firm tofu blocks.
-
2
Heat 1 tablespoon oil in a skillet over medium heat, then saute 4 minced garlic cloves for 1 minute.
-
3
Add 2 cups shredded green cabbage, 1 cup julienned carrots, 1 cup rinsed mung bean sprouts, and 2 stalks sliced scallions to the skillet and cook for 2 minutes.
-
4
Season filling with 1 tsp salt and 1/2 tsp ground white pepper, then remove from heat to cool.
-
5
Stuff the seasoned vegetable mixture firmly into each tofu pocket.
-
6
Whisk 1/2 cup rice flour, 1/4 cup tapioca starch, and 3/4 cup water in a bowl to create a smooth batter.
-
7
Heat 2 cups vegetable oil in a deep pot to 350 degrees Fahrenheit.
-
8
Dip stuffed tofu into batter and fry in oil until golden brown, about 4 minutes.