Tahu Fantasi Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| White tofu | 4 pieces; mashed |
| Eggs | 2 pieces |
| Carrots | 2; grated |
| Corn noodles | 3 sheets; soaked in hot water until soft |
| Green onions | 2 stalks; chopped |
| Garlic | 5 cloves; minced |
| Shallots | 5 cloves; minced |
| Chicken bouillon powder | 1 teaspoon |
| Tapioca flour | 2 tablespoons |
| Sugar | A pinch |
| Salt | To taste |
For Coating:
| Ingredient | Quantity |
|---|---|
| Egg | 1 piece |
| Tapioca flour | 1 tablespoon (heaped) |
| Water | 1 tablespoon |
Instructions
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In a large mixing bowl, combine the mashed tofu, eggs, grated carrots, softened corn noodles, chopped green onions, minced garlic, minced shallots, chicken bouillon powder, tapioca flour, a pinch of sugar, and salt. Mix thoroughly, ensuring the ingredients are well combined and the corn noodles are broken into smaller pieces.
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Prepare your steamer by bringing water to a boil. Grease a kue lumpang mold or similar cake mold with oil. Fill the mold with the tofu mixture, pressing down firmly to ensure it’s compact.
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Steam the filled mold for about 10 minutes. Once cooked, remove from the steamer and let it cool before carefully removing the tofu from the mold.
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For the coating, mix together the egg, tapioca flour, and water in a separate bowl until smooth.
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Coat each tofu piece in the mixture, ensuring it’s fully covered, then fry them in hot oil until golden brown and crispy.
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This recipe yields approximately 29 pieces of Tahu Fantasi. Serve warm with fresh chili or sambal sauce for an extra kick!
Enjoy this delicious, crispy treat that beautifully combines textures and flavors!
