This is a popular Indonesian savoury snack that is accidentally vegan with crunchy tofu puffs filled with vegetables. The crunch is insanely satisfying when fresh. Have a bite of chilli on the side for an extra oomph.

Order of steps

1. Fry the veggies
2. Cut the tofu puffs
3. Fill the tofu puffs
4. Make the batter
5. Deep fry

Ingredients

• 10-12 pieces of large tofu puffs
• 2 cloves of garlic, minced
• 1 shallot, chopped
• 1 carrot, julienned
• 2 layers of green cabbage, juliennned
• 1 cup of bean sprouts
• 1 tsp salt
• 1/2 tsp white pepper powder
• 1 tsp vegetable stock powder
• 1 stalk of spring onion, chopped

For the batter

• 3/4 cup plain flour
• 2 tbsp tapioca flour
• 1 tsp salt
• 1/2 tsp white pepper powder
• 1 tsp vegetable stock powder
• 1 cup of water
• 1 stalk of spring onion, chopped

Method

1. On medium heat in a frying pan, add oil and fry the garlic and shallot for a few minutes.
2. Add the carrot, cabbage and spring onion.
3. Add salt, white pepper powder and vegetable stock powder. Continue frying for a few more minutes or until the mixture has become soft. Take it off the heat.
4. Start cutting the tofu puffs – use a small and sharp knife to cut into the centre, leaving enough room to fill the tofu pieces. You can use your fingers to create more space inside.
5. Fill all of the tofu pieces with a teaspoon or your fingers and push in the filling. Fill until the tofu pieces are densely packed inside.
6. Mix all the batter ingredients in a medium mixing bowl.
7. Start heating up a pot with enough oil to submerge the height of the tofu. Drop a small piece of one of the vegetables and if it starts sizzling around it, the oil is ready.
8. Coat each tofu piece into the batter using tongs. Add each piece of tofu into the oil – you can fry several at a time. Scoop out the tofu using a skimmer when all sides are golden and becomes hardened.
9. Serve and eat while it’s fresh and crunchy!

If you made this recipe, let me know your thoughts!

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