Tahu Isi (Indonesian Stuffed Fried Tofu)

About This Recipe

Tahu isi takes firm fried tofu and hollows it out slightly to make room for a savory vegetable filling, typically bean sprouts and carrot seasoned with garlic and a touch of coriander. Once stuffed, the tofu is dipped in a thin, seasoned batter and fried a second time, developing a crisp, slightly bumpy exterior that contrasts nicely with the soft tofu and crunchy filling within. Sold from street carts across Indonesia, often alongside other fried snacks like tempeh and bakwan, tahu isi is best eaten hot with a side of fresh chile sauce for dipping.

Ingredients

Serves 4

• 8pieces firm tofu(fried, cooled)
• 1 cupbean sprouts(chopped)
• 1carrot(julienned)
• 3 clovesgarlic(minced)
• 1/2 tspground coriander
• 1 tspsalt(for filling)
• 1 cupall-purpose flour(for batter)
• 2 tbsprice flour(for batter)
• 1 cupwater(for batter)
• 1/2 tspturmeric(for batter)
• 1/2 tspsalt(for batter)
• 2 cupsvegetable oil(for frying)

Instructions

1. 1

   Prepare the filling

   Mix bean sprouts, carrot, garlic, coriander and salt together.

2. 2

   Prepare the tofu

   Cut a slit into each piece of fried tofu to create a pocket, being careful not to cut all the way through.

   Cut a small, careful slit rather than splitting the tofu open completely — a smaller opening holds the filling better during frying.

3. 3

   Stuff the tofu

   Fill each tofu pocket generously with the vegetable filling.

4. 4

   Make the batter

   Whisk flour, rice flour, water, turmeric and salt into a thin, smooth batter.

5. 5

   Coat and fry

   Dip each stuffed tofu piece into the batter, then fry in hot oil for 3-4 minutes, turning, until golden and crisp.

6. 6

   Serve

   Drain and serve hot with chile sauce.

Variations

• •

  A version with bean thread noodles mixed into the filling adds extra texture.

• •

  Adding a bit of ground shrimp to the filling gives extra flavor and richness.

• •

  Serving with a sweet soy dipping sauce alongside the chile sauce offers a nice contrast.

Storage

Best eaten fresh and hot; refrigerate leftovers up to 2 days and reheat in an oven or air fryer to help re-crisp the batter.

Frequently Asked Questions