Tahu Pedas Jeletot, a vibrant and flavorful Indonesian dish, brings together the rich taste of brown tofu stuffed with a spicy vegetable filling, creating a perfect balance of textures and flavors. With a crispy exterior and a savory interior, this dish is ideal for a light meal or a delicious appetizer. Here’s how to make it, step by step.
Ingredients
| Ingredients | Quantity |
|---|---|
| Brown tofu (tahu coklat) | 10 pieces |
| Carrot, grated | 2 pieces |
| Bean sprouts (toge) | 100 grams |
| All-purpose flour (tepung serbaguna) | 1 packet |
| Red shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 5 cloves |
| Bird’s eye chili (cabe rawit) | 10 pieces |
| Salt | To taste |
| Pepper | To taste |
Instructions
-
Prepare the Tofu:
Begin by carefully cutting the center of each brown tofu piece, ensuring you create a pocket without breaking the tofu. Gently remove the filling and place it in a mixing bowl. -
Mix the Filling:
In the bowl with the tofu filling, add the grated carrots and bean sprouts. Mix well to combine all the ingredients evenly. -
Cook the Spice Paste:
Heat a bit of oil in a pan over medium heat. Add the finely chopped red shallots, garlic, and bird’s eye chili. Sauté the spice mixture until fragrant and the shallots turn golden brown. Once cooked, add this mixture to the tofu filling, and stir to incorporate. Taste the mixture and adjust seasoning with salt and pepper as desired. -
Stuff the Tofu:
Allow the filling to cool slightly. Using a spoon, take a generous amount of the filling and stuff it back into the tofu pockets until they are well filled. -
Prepare the Batter:
In a separate bowl, prepare the all-purpose flour by adding enough water to create a smooth batter. The batter should be thick enough to coat the tofu without being too runny. -
Fry the Tofu:
Heat oil in a deep frying pan over medium heat. Dip each stuffed tofu piece into the batter, ensuring it is completely coated. Carefully place the coated tofu into the hot oil, frying them until they are golden brown and crispy on all sides. This should take about 3-5 minutes. -
Serve:
Once cooked, remove the tofu from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot, and enjoy the delicious spicy stuffed tofu as an appetizer or a side dish!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 |
| Protein | 6 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 3 grams |
| Fat | 5 grams |
| Sodium | 200 mg |
Cooking Tips
- Adjust Spice Levels: Feel free to modify the amount of bird’s eye chili based on your spice tolerance. For a milder version, reduce the quantity or substitute with a less spicy chili.
- Serve with Dipping Sauce: Pair the Tahu Pedas Jeletot with a spicy soy sauce or a sweet chili sauce for an extra flavor kick.
- Storage: Leftover stuffed tofu can be stored in the refrigerator for up to two days. Reheat in the oven to restore the crispiness.
Indulge in this delightful dish, and experience the unique flavors of Indonesian cuisine right in your kitchen. Happy cooking!