Batagor Bandung (Indonesian Fried Tofu)

This is a very popular street food found around the Sunda region of Western Java. Batagor is an acronym for Bakso Tahu Goreng (Fried Tofu Balls) though it's not really a ball, but more of a triangle shape. The tofu is stuffed with a mixture of savory ground meat, steamed, and then coated with batter and fried; it is served with a spicy sweet chile-peanut sauce.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 274 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• ⅓ cup water
• 2 teaspoons cornstarch
• 1 teaspoon white sugar
• 1 egg, lightly beaten
• 6 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 green onion, chopped
• oil for frying
• 1 fresh red chile pepper, finely chopped
• 2 teaspoons white vinegar
• salt and ground white pepper to taste
• ¼ cup coarsely chopped dry roasted peanuts
• cold water, or as needed
• 4 (8 ounce) containers tofu
• ½ cup prawns - peeled, deveined, and minced
• 1 ½ ounces ground chicken

Recipe Instructions

Step 1

Slice each tofu square diagonally to make 8 triangles. Make a cut into the base of each tofu triangle and scoop out enough of tofu to create a pocket.

Step 2

Combine scooped-out tofu pieces, prawns, egg, ground chicken, green onion, cornstarch, sesame oil, salt, and pepper in a bowl for the filling. Carefully stuff filling back into the tofu triangles; the filling will bulge out.

Step 3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add stuffed tofu triangles, cover, and steam for 20 minutes.

Step 4

Meanwhile, make the batter. Mix egg and flour in a bowl. Whisk in enough water to give batter a medium-thin consistency.

Step 5

Combine water, peanuts, red chile pepper, garlic, vinegar, salt, and sugar in a bowl. Stir until salt and sugar have dissolved and set sauce aside.

Step 6

Remove cooked tofu triangles from the steamer.

Step 7

Heat oil in a wok until hot. Dip triangles into the batter and slowly lower into the hot oil. Fry in batches until golden brown and the batter is cooked through, about 5 minutes. Drain on paper towels. Serve hot with the peanut sauce.