Tahu Berontak, Fried Stuffed Tofu

Tahu Berontak, Fried Stuffed Tofu



Tahu Berontak
Stuffed Tofu
recipe: Yasaboga, modified by me

6 extra firm tofus (hard Asian tofu is best), cut diagonal from corner to corner

100 g pink shrimp, chopped
100 g bean sprouts
2 cloves garlic, minced
3 shallots, chopped
1 tbsp chopped Chinese celery
2 tbsps sliced green onions
1/2 tsp white peppercorns, ground
1/2 tsp salt

100 g rice flour
1 tbsp tapioca starch
3 cloves garlic
1 tsp coriander, toasted and ground
3 candlenuts, grated
2 tsp ground kencur (kaempferia galangal) or 1 tsp fresh peeled and minced kencur
1/2 tsp salt
125 cc cold water (4°C)

1. Use a spoon (a grapefruit spoon works great here) to remove the tofu from the middle of each triangle. Go as deep as you can, being careful to keep the pouch intact. Set aside the tofu that you take out of the middle–you will use it for stuffing.

2. Combine middle part of tofu with other stuffing ingredients.  Using a small spoon or your hand, gently stuff each piece of tofu with as much stuffing mixture as you can fit in.

3. Mix dry ingredients for batter and add cold water; stir evenly.

4. Dip gently the stuffed tofu into batter.

5. Deep fried in hot oil until it turn golden brown and cooked through. Serve with bird eyes chilies.

Leave a Reply

Your email address will not be published. Required fields are marked *