Tahu Isi ~ Stuffed Tofu

                                 

This is a traditional street food in Indonesia, crunchy on the outside and super moist on the inside, and tingly on the tongue if you eat it with chilli padi. 

It is actually kind of stuffed tofu and pretty easy to make for afternoon snack or party.

Basically you stir fried some vegetable such as carrots, long beans, cabbage, and etc or you may add some prawn or minced meat, and stuffed them inside a fried tofu which has been emptied inside or tau pok and finally cover with batter and deep fried until golden brown. And woolaaa... They are ready!!!

If you want some guideline, you can see the recipe below.

Ingredient (amount vary on the tofu size and the variance of vegetable you used)

Fried Toufu (slit on one side and scoop out the inner part to make a wallet to fill the stuffing)

~ I used Tao Pok for short cut so I don't need to dig out the tofu inside

~ you can choose to deep fried your own tofu using firmed tofu

Carrot, shredded

Bean Sprout 

Taoge

Long Beans, cut to 2 cm length

Cabbage, shredded

Prawn/Minced Meat (optional)

Spice Paste (this proportion is for approx. 12 tofu)

3 cloves small red onion

2 cloves garlic

1/2 tsp pepper

A pinch of salt

few bird eye chilli (optional)

~ grind/blend the spices into smooth paste and divide into 2/3 & 1/3

Batter (this proportion is for approx. 12 tofu)

1 cup Plain flour

2/3 cup Water (add more water if required to attain thin consistency)

1/3 of the spice paste above

1 egg

Directions

1. Heat 2 tbsp of oil and take 2/3 of spice paste and stir fry all the vegetable & meat until just about witted and add in 2 tbsp water and season to taste with sweet soy sauce, pepper and salt. Set aside to cool for stuffing.

2. Combine the flour, salt and 1/3 of spice paste in a bowl. Add water and stir until a thin consistency is attained. Add in egg and stir well. Set aside.

3. Using a small spoon and packed each tofu with the prepared stuffing. 

4. Heat oil in a deep fryer. Dip the tofu in batter until well coated and drop gently into the oil and fry until golden brown. 

5. Served immediately when its hot with bird eye chilli (if you dare) or on its own.

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