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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."

Ingredients :

4 (8 ounce) containers tofu
1/2 cup prawns - peeled, deveined, and minced
1 egg, lightly beaten
1 1/2 ounces ground chicken
1 green onion, chopped
2 teaspoons cornstarch
1 teaspoon sesame oil
salt and ground white pepper to taste
Batter:
1 egg
6 tablespoons all-purpose flour
cold water, or as needed
Sauce:
1/3 cup water
1/4 cup coarsely chopped dry roasted peanuts
1 fresh red chile pepper, finely chopped
2 cloves garlic, minced
2 teaspoons white vinegar
1 teaspoon white sugar
1 teaspoon salt
oil for frying

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H5M

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.
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.
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.
Meanwhile, make the batter. Mix egg and flour in a bowl. Whisk in enough water to give batter a medium-thin consistency.
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.
Remove cooked tofu triangles from the steamer.
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.

Notes :

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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