Crispy Stuffed Tofu with Spicy Veggie Filling

Ingredients

• 2 packs of Tahu Pong (Indonesian fried tofu)
• 4 carrots, finely sliced
• 200 grams of bean sprouts
• 10 red bird’s eye chilies, finely chopped
• 1/2 sachet of Indofood chicken seasoning
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• For the batter:
  • 5 tablespoons rice flour
  • 15 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 sachet of Indofood tempe seasoning
• Cooking oil for frying

Instructions

1. Prepare the Vegetables:
   Heat a small amount of oil in a pan over medium heat. Add the sliced carrots and bean sprouts, and stir-fry until they begin to soften. Incorporate the Indofood chicken seasoning, granulated sugar, salt, and chopped red chilies. Continue to stir-fry until the vegetables are cooked through and fragrant.

2. Prepare the Tofu:
   Carefully slice the Tahu Pong on one side to create a pocket. Fill each tofu pocket with the sautéed vegetable mixture, making sure to pack the filling well.

3. Make the Batter:
   In a mixing bowl, combine the rice flour, all-purpose flour, salt, and Indofood tempe seasoning. Gradually add water to the mixture, stirring until you achieve a thick, smooth batter.

4. Coat and Fry the Tofu:
   Dip each stuffed tofu into the batter, ensuring it is fully coated. Heat oil in a frying pan over medium heat. Fry the coated tofu until golden brown and crispy, turning occasionally to ensure even cooking. Remove from the pan and drain on paper towels.

5. Serve:
   Serve your Tahu Jeletot hot as a delicious snack or side dish. Enjoy the crispy exterior and flavorful, spicy filling!

Note: Adjust the level of chilies according to your spice preference.