Appetizers
Tahu Isi (Stuffed Fried Tofu)
Ingredients
- 8 pieces firm tofu, halved to form pockets
- 100 g bean sprouts
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tsp coriander powder
- 100 g rice flour
- 150 ml water
- 1 egg
- Oil for frying
- Salt to taste
Method
- Carefully cut a pocket into each tofu piece without slicing all the way through.
- Stir-fry garlic, carrot, bean sprouts, and coriander with a little salt until just softened; let cool.
- Stuff each tofu pocket generously with the vegetable filling.
- Whisk rice flour, water, and egg into a smooth batter, season with salt, then dip each stuffed tofu piece to coat.
- Deep-fry until the batter is golden and crisp, then drain and serve hot with chili sauce.
Introduction: Tahu isi is a beloved Indonesian street snack of tofu pockets stuffed with a spiced vegetable filling, then battered and fried until crisp.
Cultural Background: Tahu isi is a beloved Indonesian street snack of tofu pockets stuffed with a spiced vegetable filling, then battered and fried until crisp. It reflects the widespread and inventive use of tofu across Indonesian home cooking and street food stalls alike.
Tips: Press the tofu with a paper towel before cutting to remove excess moisture, which helps it hold together while frying. Keep the filling well-drained so the batter does not become soggy.
Variations: Add chopped tempeh or minced chicken to the filling for extra protein. Use a tempura-style batter for an extra-light crunch.
Storage: Refrigerate cooked tahu isi in an airtight container for up to 2 days.
Reheating: Reheat in an air fryer or oven until crisp again; avoid microwaving, which softens the batter.
FAQs:
Q: Can tahu isi be made without egg?
A: Yes, replace the egg with a little extra water and a pinch of baking powder for a lighter, egg-free batter.
Q: What's the best tofu for this recipe?
A: Firm or extra-firm tofu holds its shape best when cut into pockets and fried.
Please log in to leave a comment.