Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow tofu, halved for filling | 10 pieces |
| Carrot, thinly shredded | 1 piece |
| Long bean sprouts | 1 pack |
| Green bird’s eye chili, sliced | 8 pieces |
| Spring onion, sliced | 1 stalk |
| Ground Spices: | |
| Garlic | 2 cloves |
| Shallots | 3 cloves |
| Green bird’s eye chili | 2 pieces |
| Salt, sugar, and ground pepper | To taste |
| Batter: | |
| Seasoned flour | 6 tablespoons |
| All-purpose flour | 2 tablespoons |
Instructions
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Sauté the Spices: Heat a pan and sauté the ground spices until fragrant. Add enough water to create a sauce.
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Add Vegetables: Incorporate the shredded carrot, bean sprouts, sliced chilies, and spring onions. Sauté until they are half-cooked. Season with ground pepper, mix well, and taste for seasoning. Once adjusted, remove from heat and let cool.
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Stuff the Tofu: Once the vegetable mixture has cooled, carefully fill each piece of tofu with the sautéed vegetables.
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Prepare the Batter: Dip each stuffed tofu in the seasoned flour mixture, ensuring it’s evenly coated.
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Fry the Tofu: Heat oil in a frying pan and fry the tofu until golden brown. Remove from the oil and let drain on paper towels.
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Serve: Enjoy your spicy vegetable-stuffed tofu hot, served with additional bird’s eye chili for an extra kick! 🌶
This vibrant dish is perfect for a delightful snack or as part of a main meal, showcasing the ultimate blend of flavors and textures. Enjoy!