Ingredients
| Ingredient | Quantity |
|---|---|
| Medium Tofu | 5 pieces |
| Ground Chicken | 100 grams |
| Garlic | 2 cloves |
| Pepper | 1/4 teaspoon |
| Tapioca Flour | 3 tablespoons |
| Salt | To taste |
| Masako/Royco (optional) | To taste |
| Cooking Oil | For frying |
| For the Sauce: | |
| Garlic | 2 cloves |
| Bird’s Eye Chili | 5 pieces |
| Brown Sugar | 2 tablespoons |
| Sugar | To taste |
| Salt | To taste |
| Water | 2 tablespoons |
| Vinegar (or Lime Juice) | 1/2 teaspoon |
Instructions
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Prepare the Tofu: Slice the tofu in half and fry until golden. Set aside to cool completely.
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Make the Filling: In a mortar and pestle, grind the garlic and pepper until smooth. Combine this mixture with the tapioca flour and salt, then mix well with the ground chicken until fully integrated.
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Stuff the Tofu: Carefully split the fried tofu and turn it inside out (white side facing out). Stuff each piece with the chicken mixture until all tofu is filled.
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Fry the Tofu: Heat oil in a pan over medium heat until hot. Fry the stuffed tofu until crispy and golden brown, ensuring the oil is sufficiently hot to achieve the ultimate crispiness.
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Prepare the Sauce: In a mortar, grind together the garlic, chilies, and brown sugar. Transfer this mixture to a bowl, add water, and vinegar (or lime juice). Stir well to combine.
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Serve: The crispy Tahu Walik is best enjoyed warm for the ultimate flavor experience. Serve with the dipping sauce and savor the deliciousness!
Enjoy your cooking adventure!