A Multicultural Food Idea, about Indonesia: Prebiotic Stuffed Tofu

Prebiotic Stuffed Tofu

Cooking time: 45 minutes

Serves: 20

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