Saturday, January 21, 2012
Fried Stuffed Tofu (Tahu Isi)
6 medium tofu, cut into triangle, fried half done
150 gram of minced beef/chicken/prawn
2 cloves of garlic, chopped
2 carrots cut into small cubes
1 medium onion, finely chopped
salt to taste
pepper to taste
100 g flour
3 cloves of garlic, crushed
1 tsp coriander, pan-broil
2 cm kaempferia galanga (kencur)
1/2 tsp turmeric powder
salt to taste
125 ml water
Heat the oil in deep wok and fry the tofu until brown in both sides. Set aside. When they are already cold, scoop out the middle part to make a hole for filling.
Filling: in remaining oil, stir fry the onion and garlic. Add the meat, stir well until brown. Then add carrots. Pour some water, just enough to make the carrots tender. Add salt and pepper to taste. When it is about to be done, mix corn flour with small amount of water and pour it to the filling, this will make the filling becomes a bit thicker. Cook about 10 minutes until water is absorbed.
Take a spoon of it and stuff it into the hole of tofu one by one until all is done. Put aside.
flour mixture: In a small bowl mix all ingredients. Add a little water if necessary.
Dip the stuffed tofu into flour mixture before frying it, you will get a crunchy fried tofu skin.
Deep fry stuffed tofu under medium heat until golden brown. Serve with green bird chillies or chilli sauce.