Indonesian Stuffed Tofu with Chicken
Ingredients
- 18-20 white tofu
- 3 eggs
Filling
- 500 grams chicken breast
- 5 cloves garlic
- 2 green onions
- 1 egg
- 3 tablespoons tapioca flour
- 1 teaspoon chicken or mushroom stock powder
- Salt and pepper to taste
Preparation
Halve the tofu and remove a little of the center, being careful not to tear it.
Mix all filling ingredients evenly and fry a small amount to taste and adjust seasoning.
Stuff the tofu with the meat filling as needed, using about 1 teaspoon per tofu piece.
Prepare a steamer and steam the tofu for 20-25 minutes.
Beat the eggs, coat the tofu with the egg mixture, and fry until golden brown.
Serve hot with sweet soy sauce chili and green bird's eye chili.
Tips
Chop the chicken breast yourself for better health and less moisture.
You can substitute the chicken with other meats or mix with shrimp for variation.
Serve with sweet soy sauce, chili sauce, bird's eye chili, or even with meatball soup.
