Tofu puffs are stuffed with vegetables and then coated with batter that gives you crispy tofu (and stays crispy for long too)
I believe almost everyone is tuning in to his/her T.V., radio, internet for updates on Presidential electoral votes at this moment tonight. I get my updates from the husband (and the internet streaming at the background) and my siblings while typing this post. This is probably one of the time that I have no clue who is going to be the new President. I am just distracting myself by typing this post and to continue with Drums of Autumn book (4th book of Outlander series) after that. Sounds like a good plan aye?
Anyway, the mention of Indonesian street food usually never fails to make me salivate. I love street food. Something about eating off of newspaper, banana leaves and nothing fancy about it that is appealing to me. Rustic is probably the word ? Yeah..just look at this stuffed tofu. As rustic as it can be and I can easily pop these inside my mouth and just claim that I’m too distracted to even count how many I’ve eaten. The local will eat these stuffed tofu by taking one bite of tofu and one bite of the spicy Thai chili (cabe rawit) alternately. I like it with some Indonesian kecap manis too. Deep-fried, savory, strong kick from the Thai chili. Enough said.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 25-30 pieces of deep-fried tofu puff - available at Asian grocery store
- Cooking oil for deep-frying
- 2 Tbsp cooking oil
- 5 cloves garlic - peeled and finely minced
- 5 shallots - finely chopped
- 200 gr of ground beef/turkey/pork
- 100 gr of green beans - blanched in boiling water for 5 minutes and then cut into 1/2-inch pieces
- 50 gr sweet corn kernels - if frozen, thawed
- 1 large carrots - shredded
- 100 gr of bean sprouts
- Salt and pepper to taste
To serve with:
- Red and/or green Thai chili
- Indonesian kecap manis
- Use a small knife to slice through the middle of each tofu puff. Take care not to cut through the tofu. The goal is to stuff the tofu with some filling. The tofu puffs are usually pretty hollow inside, if not, you can scoop the content out to make room for the filling. Set aside.
- Preheat a large skillet with cooking oil. Add in garlic and shallots and stir-fry for 30 seconds. Add in the ground meat and use spatula to break up the meat. Cook until the meat turn opaque. Add in the green beans, sweet corn kernels, and stir fry for another 5 minutes. Add in the bean sprouts. Stir to mix. Season with salt and pepper to your taste. Remove from the heat and set aside to cool down completely
- Stuff the puff tofu with filling. Repeat until all of them are stuffed. Preheat cooking oil enough for deep-frying. When the oil is hot enough and ready. Place all the dry ingredients for the batter in a large mixing bowl and set aside
- When the oil is ready, pour in the cold water into the flour mixture and whisk just until mix and you will see some lumps in the batter and it's totally ok. DO NOT over mix the batter! This is important so your batter won't be gummy and soggy.
- Coat the tofu puff with the batter and deep fry in the oil until golden brown, about 2-3 minutes or so. You can do 3-4 at the times but take care not to do too many at a times. You may need to lower the heat a little bit if the tofu got brown too quickly but chances are the batter are probably not cooked through yet. Repeat until you are done with all the tofu. Remove and place on absorbent paper towel. Serve immediately with chili and kecap manis on the side
These are definitely due for a repeat very soon.