Vegetable-Stuffed Tofu (Tahu Isi Sayuran)
Ingredients:
- 1 package brown tofu (250 grams)
- 5 carrots, julienned
- 2 handfuls of bean sprouts
- Turmeric, to taste
- 10 cloves garlic
- 1 packet chicken bouillon (Royco)
- Salt, to taste
- Sasa seasoning, to taste
- All-purpose flour (approx. 250 grams)
- Water, as needed
- Oil, for frying
Instructions:
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Prepare the Vegetables:
- Wash the vegetables thoroughly and let them drain.
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Prepare the Seasoning Paste:
- Grind the garlic and turmeric together until finely crushed. Divide this mixture into two portions.
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Cook the Vegetables:
- Heat a pan with a bit of oil and sauté one portion of the garlic-turmeric mixture until fragrant.
- Add the julienned carrots and bean sprouts to the pan. Stir-fry until the vegetables are tender.
- Season with the chicken bouillon and adjust the flavor with salt and Sasa seasoning as needed.
- Cook the vegetable mixture until done. Set aside to cool.
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Stuff the Tofu:
- Cut the tofu into halves or desired shapes to create pockets. Stuff each tofu piece with the cooked vegetable mixture.
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Prepare the Flour Batter:
- In a mixing bowl, combine the remaining garlic-turmeric mixture with the all-purpose flour.
- Gradually add water to the flour mixture, stirring to create a smooth batter. Season with salt and Sasa seasoning to taste.
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Fry the Tofu:
- Heat oil in a frying pan over medium heat.
- Dip each stuffed tofu piece into the batter, ensuring it is well-coated.
- Fry the battered tofu in the hot oil until golden brown and crispy on all sides.
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Serve:
- Remove the fried tofu from the oil and drain on paper towels.
- Serve hot as a delicious snack or side dish.
Enjoy your homemade Vegetable-Stuffed Tofu, a delightful blend of crispy tofu and savory vegetable filling!
