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
You may omit the meat and double up on the veggies if you would like to make these meatless