Tahu Aci Garing (Crispy Tapioca Stuffed Tofu)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 3 Tahu (@ 400-420 gr), 3 st Ketumbar bubuk

• 25 gr Terigu+75 gr Tepung tapioka, ½ st Gula

• 2 Daun bawang-iris halus, ½ st Lada bubuk

• ½ st Kaldu bubuk, 3 Bawang putih-haluskan

• 1½ sm Bawang goreng-gerus kasar

• ½ st Bawang putih bubuk, 5 st Garam

• Minyak goreng & Air panas secukupnya

Sambal kecap: opsional

• 5 sm Kecap manis, 1 Bawang putih-cincang

• 2 Bawang merah & 4 Rawit-iris halus

• 1 Jeruk limau-peras airnya, ¼ st Garam

Cara membuat

• Potong 2 buah tahu, masing2 menjadi 16 potongan berbentuk segitiga, sisihkan. Potong & ambil 40 gram dari tahu ketiga lalu haluskan dng ulekan (utk dicampur menjadi isian), sisihkan. Sisa tahu ketiga, dipotong berbentuk segitiga menjadi 8 potong. Total potongan menjadi 40 potong.

• Campur air panas dengan bawang putih halus, ketumbar bubuk & 4 st garam. Rendam tahu di air selama ± 30 menit. Tiriskan, goreng hingga tahu mulai kering. Angkat, biarkan hingga dingin.

• Sambal kecap: Campur semua bahan, tekan2 rawit & bawang2 iris agar lebih rasa menyatu.

• Bahan aci: Campur rata tepung2, bawang putih bubuk, 1 st garam, kaldu bbk, lada, gula & tahu halus. Tuangi ± 75 ml air panas, aduk hingga menjadi adonan lembek tapi tak cair. Bila terlalu kering, tambahkan sedikit air panas. Masukkan daun bawang & bawang merah gerus, aduk rata.

• Iris/belah di salah satu sisi tahu tetapi jangan sampai terputus. Isi/oles aci di sisi belahan dalam tahu, mulai dari dasar belahan sampai ke permukaan atas. Katupkan & perlahan tekan tahu utk memadatkan. Oles juga aci tipis2 di bagian atas tahu. Goreng tahu di minyak panas yg banyak dengan api sedang hingga kecoklatan & aci matang. Angkat & tiriskan di kertas roti. Hidangkan panas dengan sambal kecap maupun rawit utuh saja.

Ingredients

• 3 firm Tofu (@ 400-420 gr), ½ tsp Sugar

• 25 gr Flour+75 gr Tapioca flour, 5 tsp Salt

• 2 Green onions-cut, 3 Garlic cloves-grind

• ½ tsp Broth powder, 3 tsp ground Coriander

• 1½ tbsp Fried onion-coarsely ground

• ½ tsp Garlic powder, ½ tsp ground Pepper

• enough Frying oil & Hot water

Sweet soya sambal: optional

• 5 tbsp Sweet soy sauce, ¼ tsp Salt

• 2 Shallots & 4 Bird’s eye chilies-sliced

• 1 Kaffir lime-squeeze the juice out

• 1 Garlic clove-minced

Directions

• Slice 2 of the tofu into 16 pcs in triangle shape; set aside. Slice 40 gr from the 3^rd tofu. Using a pestle, crush it finely (will be use as filling later on); set aside. Slice the remaining of 3^rd tofu into 8 pcs in triangle shape. Total of tofu slices are 40 pcs.

• Combine the hot water with 4 tsp of salt, ground coriander & garlic. Soak tofu in the mixture for ~ 30 minutes. Drain & then fry tofu until it start to dries. Remove from the heat & let it cool down.

• Sweet soya sambal: Mix all ingredients; press down sliced chilies & shallots to combine the flavor.

• Tapioca filling: Mix all flours, garlic powder, 1 tsp of salt, broth powder, pepper, sugar & crushed tofu. Combine it well. Pour in ~ 75 ml of hot water; stir until the dough becomes soft but not too thin/watery. If the dough is too dry, add in a bit more hot water. Stir in green onion & fried onion.

• Slit/split tofu in one of it sides, but don’t cut it through. Spread tapioca filling into the slit in the tofu, from the slit base until the upper side. Gently pressing both sides of tofu to compact. Spread also the tapioca filling thinly over the top side. Deep fry tofu in hot oil over medium heat until the filling cooked & the tofu golden browned. Remove from the heat & drain on paper towels. Serve warm with the sweet soya sambal or just with whole bird’s eye chilies.

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