Since I grew up in East Java, I know the name of this dish is Tahu Berontak. While the other parts of Indonesia know as Tahu Isi or Gehu for the Western Javanese. Literally, Tahu means Tofu and Berontak means Struggle. What a weird name! Tahu Isi name makes sense more which is meant stuffed tofu; isi = stuff/fill
There are so many versions of tahu berontak. I like stuffing the tofu with bean sprouts and/or carrots and shrimp. As a recipe of Tahu Pong Semarang, I used the same kind of shrimp, pink shrimp.
Remember to enjoy the tahu berontak with bird eye chilies!
Tip: Drain tofus on brown paper bags, it'll absorb oil but won't make the tofus soggy like draining on paper towels will (Thanks to Wandering Chopsticks for this tip).
Tahu Berontak
- Stuffed Tofu -
recipe: Yasaboga, modified by me
Ingredients:
6 extra firm tofus (hard Asian tofu is best), cut diagonal from corner to corner
Stuffing:
100 g pink shrimp, chopped
100 g bean sprouts
2 cloves garlic, minced
3 shallots, chopped
1 tbsp chopped Chinese celery
2 tbsps sliced green onions
1/2 tsp white peppercorns, ground
1/2 tsp salt
Batter:
100 g rice flour
1 tbsp tapioca starch
3 cloves garlic
1 tsp coriander, toasted and ground
3 candlenuts, grated
2 tsp ground kencur (kaempferia galangal) or 1 tsp fresh peeled and minced kencur
1/2 tsp salt
125 cc cold water (4�C)
Directions:
1. Use a spoon (a grapefruit spoon works great here) to remove the tofu from the middle of each triangle. Go as deep as you can, being careful to keep the pouch intact. Set aside the tofu that you take out of the middle�you will use it for stuffing.
2. Combine middle part of tofu with other stuffing ingredients. Using a small spoon or your hand, gently stuff each piece of tofu with as much stuffing mixture as you can fit in.
3. Mix dry ingredients for batter and add cold water; stir evenly.
4. Dip gently the stuffed tofu into batter.
5. Deep fried in hot oil until it turn golden brown and cooked through. Serve with bird eyes chilies.