Quantity for 10 servings
|100 g||Bean sprout|
|1 cup||Cabbage, shredded|
|0.25 tsp||Ground white pepper|
|150 g||All purpose flour|
|100 g||Rice flour|
|3 cup||Cooking oil, add 5 tbsp more|
|10||Green chili pepper, optional|
1Heat 5 tbsp oil in a fry pan then add the minced shallot and garlic, stir fry until fragrant.
2Add the carrot and cook for about 1 minutes then add cabbage and bean sprout. Season with salt, pepper and sugar then cook until the cabbage wilts. Remove the heat and set aside.
3Meanwhile in a large bowl, combine flour, rice flour and water. Mix well until combine.
4Slice one of the edge of tofu to make a tiny hole. Stuff the vegetable stir fry into tofu.
5Heat oil in a fry pan. Dip stuffed tofu to the batter evenly. Add the coated stuffed tofu to the pan and fry until golden brown.
6Remove tofu, drain the excess oil and let cool. Serve with green chili pepper.