Ingredients:

  • 12 pieces firm tofu (Tauhu Keras), approximately 600g total
  • 1 tsp fine grain sea salt
  • 0.5 cup cornstarch
  • 2 cups neutral oil for deep frying
  • 1 cup bean sprouts, ends trimmed
  • 0.5 cucumber, shredded into matchsticks
  • 1 small carrot, julienned
  • 2 scallions, thinly sliced
  • 3 red bird's eye chilies, minced
  • 2 cloves garlic, finely grated
  • 3 tbsp sweet soy sauce (Kecap Manis)
  • 1 tbsp fresh lime juice
  • 1 tsp toasted sesame seeds

Instructions:

  1. Remove the 12 pieces of tofu from their packaging and pat them thoroughly with paper towels.
  2. Mix the 0.5 cup cornstarch with 1 tsp sea salt in a shallow bowl. Dredge each piece of tofu until fully coated, shaking off the excess.
  3. Pour 2 cups of neutral oil into your skillet and heat to 350°F. Drop a small piece of tofu in; it should bubble vigorously immediately.
  4. Carefully lower the tofu into the oil. Fry for 4-5 minutes per side until the exterior is a deep golden brown and feels hard to the touch.
  5. Remove the tofu and place it on a wire rack. Let it sit for 3 minutes.
  6. While the tofu rests, toss the 1 cup bean sprouts, shredded cucumber, and julienned carrot in a bowl.
  7. Combine the 3 tbsp sweet soy sauce, 1 tbsp lime juice, grated garlic, and minced bird's eye chilies. Stir until smooth.
  8. Using a sharp knife or kitchen shears, cut a slit diagonally across the top of each tofu piece. Gently stuff the vegetable mix into the opening.
  9. Drizzle the sauce generously over the openings and sprinkle with 2 scallions and 1 tsp toasted sesame seeds. Serve immediately while the tofu is still warm.