Tahu Tempe Isi Mercon (Spicy Stuffed Tofu and Tempeh)
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 block |
| White tofu (cut in half) | 4 pieces |
| All-purpose flour seasoning | As needed |
| Water (for batter) | As needed |
| Filling: | |
| Bird’s eye chili | 15 pieces (adjust to taste) |
| Garlic cloves | 2 cloves |
| Shallots | 2 pieces |
| Salt | To taste |
| Cooking oil | For frying |
Instructions
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Prepare the Tofu: Begin by frying the halved tofu in hot oil until they are half-cooked, then remove and drain on paper towels to eliminate excess oil.
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Prepare the Tempeh: Slice the tempeh into 4 cm thick pieces, ensuring you do not cut all the way through. Repeat this process for the tofu.
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Make the Filling: In a hot pan with oil, sauté the shallots, garlic, and bird’s eye chilies until fragrant. Once cooked, pound the mixture together and season with salt.
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Stuff the Tofu and Tempeh: Carefully stuff the pounded chili mixture into the prepared tofu and tempeh according to your taste preferences.
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Prepare the Batter: In a bowl, mix the all-purpose flour seasoning with enough water to create a batter that is not too runny.
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Fry the Stuffed Items: Heat a generous amount of cooking oil in a frying pan. Dip the stuffed tofu and tempeh into the batter, ensuring they are evenly coated, and fry them in the hot oil until they turn golden brown. Once done, remove them from the oil and drain on paper towels.
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Serve: Your Tahu Tempe Isi Mercon is now ready to be served! Enjoy these deliciously spicy snacks warm.
