Batagor Bandung (Indonesian Fried Tofu)

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This is a very popular street food found around the Sunda region of Western Java. Batagor is an acronym for Bakso Tahu Goreng (Fried Tofu Balls) though it's not really a ball, but more of a triangle shape. The tofu is stuffed with a mixture of savory ground meat, steamed, and then coated with batter and fried; it is served with a spicy sweet chile-peanut sauce.

Submitted by mekmolek
Updated on August 22, 2022
Recipe Placeholder Image
Prep Time:
35 mins
Cook Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

  • 4 (8 ounce) containers tofu

  • ½ cup prawns - peeled, deveined, and minced

  • 1 egg, lightly beaten

  • 1 ½ ounces ground chicken

  • 1 green onion, chopped

  • 2 teaspoons cornstarch

  • 1 teaspoon sesame oil

  • salt and ground white pepper to taste

Batter:

  • 1 egg

  • 6 tablespoons all-purpose flour

  • cold water, or as needed

Sauce:

  • ⅓ cup water

  • ¼ cup coarsely chopped dry roasted peanuts

  • 1 fresh red chile pepper, finely chopped

  • 2 cloves garlic, minced

  • 2 teaspoons white vinegar

  • 1 teaspoon white sugar

  • 1 teaspoon salt

  • oil for frying

Directions

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

  5. 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. Remove cooked tofu triangles from the steamer.

  7. 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.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

274 Calories
21g Fat
10g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 274
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 15%
Cholesterol 62mg 21%
Sodium 391mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 15g 30%
Vitamin C 9mg 10%
Calcium 409mg 31%
Iron 7mg 38%
Potassium 240mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.