Crispy Pan-fried Vegetarian Tofu Puff (or commonly known as Tau Pok)This is one of my favorite dish at home. I heard this is an Indonesian dish, it is super-easy to made and super-delicious to me. It is crispy on the outside with crunchy vegetables on the inside.
This dish should be deep fried but on a healthier note, we pan-fried it with lesser oil to achieve the crispiness. Being healthier does not mean we sacrifice on eating crispy food….
We bought this Fried Tofu Puff (how it looks like). You can buy any brands you like.
This is after the vegetables are marinated. The Tofu Puffs are cut into halves and we stuffed it with vegetables in the pocket in the middle of the puff.
This is about right the consistency for the batter.
We first fry the bottom of the puff, then turn to one side to fry, and the last side to be fried last.
Crispy Pan-fried Vegetarian Tofu Puff Recipe
(Preparation time: 30 mins. For 4-5 pax)
Ingredients:
5 Fried Tofu Puff
¼ of small cabbage
½ of one small carrot
Handful of beansprout (washed and rinsed)
Dash of salt & pepper
Plain flour
Corn flour
Rice flour
Vegetable Oil
Method:
1. Cut the Tofu Puff diagonally into 2.
2. In a bowl, put in beansprout, carrot cut into thin long strips, cabbage also cut into long strips. Add in dash of salt and pepper to the vegetables and mixed well. Set aside for 10 mins.
3. Open up the cut Tofu Puff in the middle like a pocket. Stuff the vegetables into the pocket.
4. Next, mixed the batter. We usually do not have a fixed ratio for this (neither do we measure this), you can put in equal portion or more of one flour and less of another flour. To make this simple, just put in approx. equal portion of the flours, add in dash of salt to taste. Then add in water slowly, and mixed well until you can a consistency that is not too watery or too thick. The batter should be able to draw a character 8 on it before slowly disappearing into the mixture.
5. In the saucepan, over medium heat, pour in some oil in. Take stuffed puff, coat it with the batter, and put inside the saucepan to fry. We usually fry the bottom of the puff first, so that the batter will harden and the stuffings will not drop out. Once you put the puff into the saucepan, do not turn it. Leave it in the same postion to be fried to crispiness. Once it has turned golden yellow, flip it to one side and fry again. Then the last side to be fried.
6. Once all the Tofu Puffs are fried, serve hot!