Tahu Isi (Stuffed Tofu)

Ingredients

• 10-12 blocks of firm tofu (preferably pre-fried or plain, then deep-fried until puffy)
• 2 medium carrots, shredded
• 1/4 head of cabbage, thinly sliced or shredded
• 1 cup bean sprouts
• 2 shallots, finely sliced
• 3 cloves garlic, minced
• 1-2 red chilies, thinly sliced (optional, for spicy filling)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Pinch of sugar
• Cooking oil for stir-frying and deep-frying

For the Batter:

• 1 cup all-purpose flour
• 1/4 cup rice flour (for crispiness)
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder (optional, for color)
• 1/2 teaspoon garlic powder or 1 clove fresh garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Approximately 1 to 1.5 cups water (adjust as needed for desired consistency)

Instructions

1. Prepare the Tofu: If using plain firm tofu, deep-fry them until golden brown and puffy. Let them cool. Once cooled, make a slit along one side of each tofu block to create a pocket for the filling. Gently scoop out a small amount of the inner tofu to make more space if necessary.
2. Prepare the Filling: Heat 2 tablespoons of cooking oil in a wok or large pan over medium heat. Sauté the sliced shallots, minced garlic, and sliced red chilies (if using) until fragrant and softened, about 2-3 minutes.
3. Add the shredded carrots and thinly sliced cabbage to the pan. Stir-fry for 3-5 minutes until the vegetables start to soften.
4. Add the bean sprouts and continue to stir-fry for another 1-2 minutes until they are slightly wilted but still crisp. Season the vegetable filling with salt, black pepper, and a pinch of sugar. Stir well to combine. Remove from heat and let the filling cool down slightly.
5. Stuff the Tofu: Carefully stuff each tofu pocket with a generous amount of the prepared vegetable filling. Be gentle to avoid tearing the tofu.
6. Prepare the Batter: In a medium bowl, combine all-purpose flour, rice flour, coriander powder, turmeric powder (if using), garlic powder or minced fresh garlic, salt, and black pepper. Gradually add water while whisking constantly until you achieve a smooth, lump-free batter with a consistency similar to pancake batter – not too thick, not too thin.
7. Deep Fry the Stuffed Tofu: Heat a generous amount of cooking oil in a deep pot or wok over medium-high heat. The oil should be hot enough (around 325-350°F or 160-175°C) for deep-frying.
8. Dip each stuffed tofu completely into the prepared batter, ensuring it is fully coated.
9. Carefully place the battered tofu into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
10. Fry the Tahu Isi for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.
11. Drain and Serve: Once cooked, remove the fried Tahu Isi from the oil using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
12. Serve hot with your favorite chili sauce or fresh bird's eye chilies on the side.