Back to 4 servings Tofu 12 pieces firm tofu, about 50 g each, pressed dry 750 ml neutral oil, for frying, divided Filling 120 g cabbage, shredded finely 80 g carrot, shredded finely 50 g bean sprouts, washed, drained, split in half 3 cloves garlic, peeled and minced 1 tsp salt, divided 0.5 tsp ground white pepper Batter 120 g all-purpose flour 40 g rice flour, for crispness 0.5 tsp salt, for the batter 180 ml cold water, enough for a thin batter
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Pat the tofu dry. Heat oil to 170°F... no: heat the oil to 340°F (170°C) and fry the tofu in batches for about 4 minutes each, until pale gold. Drain on a rack.2 Step 2: Wait 5 minutes for the fried tofu to cool. Then slice a single long slit into each piece, stopping before you cut through the far side, and pull the opening apart to form a pocket.3 Step 3: Heat 1 teaspoon oil in a wok over high heat, add the garlic and stir-fry for 20 seconds until fragrant.4 Step 4: Toss in the cabbage, carrot, and half of the bean sprouts. Stir-fry for roughly 2 minutes, until the vegetables soften and the pan is free of standing liquid.5 Step 5: Add the remaining bean sprouts, the 1/2 teaspoon salt and the white pepper. Cook 3 to 5 minutes until the sprouts are fully cooked with no raw crunch, and the filling reaches 165°F (74°C)... 6 Step 6: Spread the filling on a shallow plate to cool for about 10 minutes. If it looks wet, press it in a clean towel. Divide into 12 portions.7 Step 7: Loosely fill each tofu pocket with a portion of filling, without forcing the slit open.8 Step 8: Whisk the all-purpose flour, rice flour, remaining salt and cold water into a thin batter that falls off the whisk in a ribbon.9 Step 9: Reheat the oil to 340°F (170°C). Coat each stuffed tofu thinly in batter and fry in 2 batches for about 3 minutes, then turn and fry about 2 minutes more, until golden and crisp.10 Step 10: Drain on a rack and serve immediately while the shell is crisp and the filling is warm.getsaucepan.com/r/77d07b90-c275-5f1b-b084-e3b5020062e0
Cook this in Saucepan Tahu Isi (Stuffed Fried Tofu) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
