Tahu Berontak - Stuffed tahu/tofu

Ingredients

• 1 blocktofu
• 100 gbeansprouts
• 1carrot
• 1 tspred bell pepper powder
• 4 clovesgarlic
• 1spring onion
• to tastesalt and pepper
• 3 tbsp for the filling, plus as needed for fryingoil
• 50 gplain flour
• 30 mlrice flour
• 50 mlwater
• to tastesalt

Instructions

1. 1

   Prepare the filling

   Cut the tofu into thick slices. Finely slice the garlic, spring onion and carrot. Heat 3 tbsp oil in a pan and fry the garlic and spring onion for 1 minute. Add the beansprouts, carrot, red bell pepper powder, salt and pepper, then cook gently until the vegetables soften. Leave the filling to cool.

2. 2

   Mix the batter

   Mix the plain flour, rice flour, 50 ml water and salt until well combined.

3. 3

   Fill and fry

   Place some cooled vegetable filling between two tofu slices and coat the filled tofu in the batter. Heat oil in a wok and fry the tofu until golden brown. Drain on kitchen paper and serve.

What is tahu berontak?

Tahu berontak is an Indonesian stuffed-tofu dish: thick tofu slices hold a seasoned vegetable filling and are fried in batter. The name is associated with tofu that is filled or stuffed, and the dish is enjoyed as a snack or side.

This version uses beansprouts and carrot for a tender, lightly crunchy centre. A simple flour-and-rice-flour coating gives the outside a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Tofu provides most of the protein, while the flour, rice flour and vegetables contribute carbohydrates. Most of the fat comes from the oil used for sautéing and frying; serve a moderate portion with rice and fresh vegetables for a more balanced plate.

Build a savoury filling

Aromatics: frying the garlic and spring onion briefly in oil brings out their fragrance before the vegetables go into the pan.

Vegetables: cut the carrot finely so it softens alongside the beansprouts. Season with red bell pepper powder, salt and pepper, then let the cooked mixture cool before filling the tofu.

Handle the tofu carefully

Thick slices: cut the tofu thick enough to hold the filling between two pieces. If the slices are very wet, gently pat them dry so the batter has a better chance of adhering.

Filling: use a modest amount between each pair of slices and keep it away from the edges. This makes the pieces easier to coat and turn.

Get the batter right

Mixing: combine the plain flour, rice flour, water and salt until smooth. The batter should coat the tofu without being so thick that it overwhelms the filling.

Coating: let excess batter drip away before frying. This helps avoid thick, uneven patches around the tofu.

Fry until golden

Oil: heat enough oil in the wok for the tofu to fry evenly, and allow it to become hot before adding the pieces. Fry in batches if needed so the oil temperature does not drop sharply.

Doneness: look for a crisp, golden-brown coating. Drain the tofu on kitchen paper and serve while the outside is still crisp.

Serve it while crisp

Tahu berontak works as a snack, starter or side alongside rice and other Indonesian-style dishes. Serve it soon after frying, when the contrast between the crisp batter and soft filling is at its best.

A fresh, crunchy salad or lightly dressed vegetables can balance the fried coating. A dipping sauce can be served on the side if you like.

Recipe notes & tips

• Finely slice the carrot so it softens in the same time as the beansprouts.
• Let the filling cool before assembling the tofu so it is easier to handle.
• Keep the filling away from the edges to help the tofu slices stay together.
• Coat each filled piece just before frying so the batter does not slide off.
• Fry in batches if the wok is crowded, and let the oil return to temperature between batches.

Variations

• Add cabbage: finely shred a little cabbage and cook it with the beansprouts and carrot.
• Make it spicier: add finely chopped fresh chilli to the vegetable filling.
• Use firm tofu: choose firm tofu if you want slices that are easier to fill and turn.
• Add coriander: stir chopped fresh coriander into the cooled filling for a herbal note.

Common mistakes to avoid

• Filling while hot: the tofu is harder to assemble; let the vegetables cool first.
• Overfilling the tofu: the slices can separate; use a small amount and keep it away from the edges.
• Batter too thick: the coating can become heavy; mix the batter until smooth and able to coat the tofu.
• Crowding the wok: the pieces may fry unevenly; cook them in batches.
• Draining too late: steam can soften the coating; transfer the fried tofu to kitchen paper promptly.

How to store

Store leftover tofu in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer until hot and crisp; the batter may soften if reheated in a microwave.

Frequently asked questions