Batagor Bandung (Indonesian Fried Tofu)
Recipe information
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Cooking:
35 min.
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Servings per container:
8
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Ingredients for - Batagor Bandung (Indonesian Fried Tofu)

1. Tofu - 4 (8 ounce) containers
2. Prawns - peeled, deveined, and minced - ½ cup
3. Egg, lightly beaten - 1
4. Ground chicken - 1 ½ ounces
5. Green onion, chopped - 1
6. Cornstarch - 2 teaspoons
7. Sesame oil - 1 teaspoon
8. Salt and ground white pepper to taste - 1 teaspoon
9. Egg - 1
10. All-purpose flour - 6 tablespoons
11. Cold water, or as needed - 6 tablespoons
12. Water - ⅓ cup
13. Coarsely chopped dry roasted peanuts - ¼ cup
14. Fresh red chile pepper, finely chopped - 1
15. Garlic, minced - 2 cloves
16. White vinegar - 2 teaspoons
17. White sugar - 1 teaspoon
18. Salt - 1 teaspoon
19. Oil for frying - 1 teaspoon

How to cook deliciously - Batagor Bandung (Indonesian Fried Tofu)

1. Stage

Slice each tofu square diagonally to make 8 triangles. Make a cut into the base of each tofu triangle and scoop out enough of tofu to create a pocket.

2. Stage

Combine scooped-out tofu pieces, prawns, egg, ground chicken, green onion, cornstarch, sesame oil, salt, and pepper in a bowl for the filling. Carefully stuff filling back into the tofu triangles; the filling will bulge out.

3. Stage

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add stuffed tofu triangles, cover, and steam for 20 minutes.

4. Stage

Meanwhile, make the batter. Mix egg and flour in a bowl. Whisk in enough water to give batter a medium-thin consistency.

5. Stage

Combine water, peanuts, red chile pepper, garlic, vinegar, salt, and sugar in a bowl. Stir until salt and sugar have dissolved and set sauce aside.

6. Stage

Remove cooked tofu triangles from the steamer.

7. Stage

Heat oil in a wok until hot. Dip triangles into the batter and slowly lower into the hot oil. Fry in batches until golden brown and the batter is cooked through, about 5 minutes. Drain on paper towels. Serve hot with the peanut sauce.