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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Indonesian fritter, known as Tahu Isi, is a delightful stuffed tofu dish. The tofu is filled with sautéed vegetables seasoned with a blend of shallots, garlic, and chilies, then coated in a batter made with all-purpose flour, rice flour, and spices. Once fried to golden perfection, the fritters are crispy on the outside and bursting with flavor inside. A perfect snack or appetizer that showcases the vibrant and aromatic flavors of Indonesian cuisine.
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Sauté the blended shallots, garlic, and chilies until fragrant.
Add the carrots, bean sprouts, chives, and cabbage (optional). Season with salt and mushroom bouillon. Cook until the vegetables are tender and aromatic.
Cut the fried tofu in the center to create a pocket.
Fill the tofu pockets with the sautéed vegetable mixture.
Mix the all-purpose flour, rice flour, coriander powder, salt, mushroom bouillon, chopped chives, and water until smooth.
Heat the oil over medium heat.
Coat the stuffed tofu with the batter.
Fry the coated tofu until golden and crispy, turning occasionally to ensure even cooking.
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Adjust the number of chilies based on your preferred spice level.
Use fresh vegetables for the best flavor and texture.
Ensure the oil is hot enough before frying to achieve a crispy coating.
Can I use other vegetables for the filling?
Yes, you can substitute or add other vegetables like bell peppers or mushrooms.
How do I know the oil is hot enough for frying?
Drop a small amount of batter into the oil; if it sizzles and floats, the oil is ready.
Can I make this dish less spicy?
Yes, reduce the number of chilies or use milder varieties.
Can I bake the fritters instead of frying?
While frying gives the best texture, you can bake them at 375°F (190°C) until crispy, though the result may differ.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for crispiness.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
