Stuffed tofu (tahu isi)

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This is a recipe for a popular Indonesian snack sold by street-side vendors. The stuffed, battered and deep-fried tofu puffs are served with red hot chillies and black tea or beer to help tame the heat.

Preparation

15min

Cooking

20min

 

Skill level

Mid

By

Indah Morgan

Ingredients

• 1 tbsp peanut oil
• 3 French shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp grated ginger
• 150 g beef or pork mince
• 1 carrot, grated
• 50 g bean sprouts, chopped
• 2 spring onions, finely sliced
• 1 tbsp kecap manis (see Note)
• salt and pepper
• 18 (300 g) fried tofu puffs (see Note)
• vegetable oil, to deep fry
• small red chillies, to serve

Batter

• 250 g (1⅔ cup) plain flour
• 50 g (⅓ cup) rice flour
• 2 tbsp cornflour
• 2 eggs, lightly beaten
• salt and pepper
• 410 ml (1⅔ cup) water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.