Ingredients with Measurements:
- 8 pieces of firm tofu
- 1/2 cup of roasted peanuts, finely chopped
- 1/2 cup of shiitake mushrooms, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of vegetable oil
- 1 egg, beaten
- 1/2 cup of all-purpose flour
- 1/2 cup of breadcrumbs
Special equipment needed:
- Frying pan
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Cut the tofu into halves and scoop out the center to create a pocket for the filling.
2. In a pan, sauté the garlic until fragrant, then add the chopped peanuts and mushrooms. Season with salt and black pepper.
3. Stuff the tofu pockets with the filling.
4. In a mixing bowl, beat the egg.
5. Dip the stuffed tofu in the egg mixture, then coat with flour and breadcrumbs.
6. Heat the vegetable oil in a frying pan over medium heat.
7. Fry the stuffed tofu until golden brown on both sides.
8. Remove from the pan and drain on a paper towel.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 15g
Protein: 14g
Carbohydrates: 24g
Fiber: 4g
Sodium: 350mg
Substitutions for ingredients:
- Firm tofu can be substituted with soft tofu or tempeh.
- Shiitake mushrooms can be substituted with any type of mushrooms.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add chopped vegetables such as carrots, bell peppers, or onions to the filling.
- Use different seasonings such as curry powder or chili flakes.
- Serve with a dipping sauce such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Use a spoon to scoop out the tofu center for easier stuffing.
- Make sure the filling is well-seasoned to add flavor to the tofu.
- Use a non-stick pan or add more oil to prevent the tofu from sticking to the pan.
Storage instructions:
Store the leftover stuffed tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed tofu in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Arrange the stuffed tofu on a plate and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a side salad.
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of water or vegetable broth.
- If the coating falls off during frying, make sure the tofu is well-coated with the egg mixture and flour.
Food safety advice:
Make sure the tofu is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Tahu Isi Kacang dan Jamur is a popular Indonesian street food that originated in Java. It is a vegetarian dish that is often served as a snack or appetizer.
Flavor profiles:
Savory, nutty, and crispy.
Serving suggestions:
Serve hot as a snack or appetizer.
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Region: Indonesian