Ingredients with Measurements:
- 1 block of firm tofu, drained and mashed
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/2 cup of chopped scallions
- 1/2 cup of chopped cilantro
- 1/2 cup of all-purpose flour
- 1/4 cup of cornstarch
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 cup of water
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet or wok
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the mashed tofu, shredded carrots, shredded cabbage, chopped scallions, and chopped cilantro.
2. In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
3. Gradually add the dry ingredients to the tofu and vegetable mixture, stirring until well combined.
4. Slowly pour in the water, stirring until the batter is smooth and well combined.
5. Heat vegetable oil in a large skillet or wok over medium-high heat.
6. Using a spoon or a small scoop, drop the batter into the hot oil, making small fritters.
7. Fry the fritters until golden brown, turning them occasionally with a slotted spoon.
8. Once the fritters are cooked, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Repeat the process until all the batter is used up.
10. Serve the fritters hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes approximately 20 fritters
Nutritional information:
Calories per serving: 80
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Shredded zucchini or sweet potato can be used instead of shredded carrots and cabbage.
- Green onions can be used instead of scallions.
- Chickpea flour or rice flour can be used instead of all-purpose flour.
Variations:
- Add chopped shrimp or crab meat to the batter for a seafood twist.
- Add chopped jalapenos or red pepper flakes for a spicy kick.
- Use different herbs and spices, such as basil or cumin, to change the flavor profile.
Tips and tricks:
- Make sure to drain the tofu well before mashing it to avoid excess moisture in the batter.
- Use a small scoop or spoon to make uniform fritters.
- Don't overcrowd the skillet or wok when frying the fritters to ensure even cooking.
Storage instructions:
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fritters in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the fritters on a platter and garnish with chopped cilantro and sliced scallions.
Garnishes:
Chopped cilantro, sliced scallions, and sesame seeds.
Pairings:
Serve the fritters with sweet chili sauce, soy sauce, or peanut sauce.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a green salad.
Troubleshooting advice:
- If the batter is too thick, add more water, a tablespoon at a time, until the desired consistency is reached.
- If the fritters are not crispy enough, make sure the oil is hot enough before frying and don't overcrowd the skillet or wok.
Food safety advice:
Make sure to cook the fritters to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Mun Tahu and Vegetable Fritters are a popular street food in Indonesia, where they are known as bakwan sayur. They are often served as a snack or appetizer.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve the fritters as a snack or appetizer, or as a side dish to a main meal.
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Region: Indonesian