Note: you can add or change the vegetables based on your preference
Ingredients:
20 tofu (recommended to use the square shaped tofu)
• 1 cup of bean sprouts
• ½ cup of shredded carrot
• ½ cup of shredded cabbage
• 5 cloves of garlic (blend them finely)
• a tea spoon of salt
• a pinch of ground coriander
• a pinch of ground pepper
• 2 dessert spoons of rice flour
• 4 dessert spoons of tapioca flour
• 200 ml of water
• 2 tea spoons of chicken powder (optional)
• Extra virgin olive oil/ vegetable oil/ canola oil for frying the tofu
Filling:
• Combine the carrot, bean sprouts, cabbage, ¼ tea spoon of salt and a tea spoon of blended garlic.
• Squeeze them to shrivel.
Batter:
• Mix the blended garlic, water, chicken powder, coriander, pepper, rice flour and tapioca flour
Note: add ¼ tea spoon of salt if you do not use the chicken powder.
Cooking method:
• Cut 3 sides of the tofu (square shaped tofu) and leave 1 side uncut.
• Stuff each tofu with the filing approximately 1 dessert spoon or less ( based on your preference)
• Dip each stuffed tofu into the batter.
• Fry the battered tofu using medium heat until golden brown.
• Serve the fried stuffed tofu with green/ red birds eye chillis.
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©Tina Adi
