Low Carb Tahu Isi (Stuffed Tofu)

Indulge in the guilt-free comfort of Low Carb Tahu Isi (Stuffed Tofu), a creative twist on a beloved Indonesian snack that’s both nutritious and packed with flavor! These crispy tofu pockets are brimming with a vibrant medley of shredded cabbage, grated carrots, scallions, and garlic, with the option to include ground chicken for an extra protein punch. Coated in a light coconut flour and egg batter, these golden-brown delights are pan-fried to perfection using coconut oil, keeping them low carb and keto-friendly. Perfect for vegetarians or adaptable for meat lovers, this wholesome recipe is a satisfying appetizer or snack, served best with a side of spicy sambal or your favorite low-carb dipping sauce. Ready in just 35 minutes, these stuffed tofu bites are an easy and healthy way to enjoy a classic street food, all while staying true to your dietary goals!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 3

Ingredients

• 6 blocks firm tofu
• 100 grams cabbage
• 1 medium, grated carrot
• 2 stalks, finely chopped scallions
• 2 cloves, minced garlic
• 50 grams ground chicken (optional, omit for vegetarian)
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 tablespoon coconut aminos (or soy sauce alternative)
• 2 tablespoons coconut flour
• 1 large, beaten egg
• 3 tablespoons coconut oil (or other cooking oil)

Directions

Step 1

Cut a slit in the side of each tofu block to create a pocket without cutting all the way through. Gently scoop out a small amount of the tofu from the center to make space for the filling, and set aside the hollowed tofu pieces.

Step 2

In a mixing bowl, combine the shredded cabbage, grated carrot, chopped scallions, minced garlic, and optional ground chicken if using. Add the salt, pepper, and coconut aminos, mixing well.

Step 3

Stuff each piece of tofu with the prepared vegetable mixture, pressing it in gently to fill the pockets without breaking the tofu.

Step 4

In a small bowl, mix the coconut flour and beaten egg to form a light batter. This will help bind and crisp up the tofu while keeping it low carb.

Step 5

Heat the coconut oil in a non-stick pan over medium heat. Dip each stuffed tofu block into the egg and coconut flour mixture, ensuring it is coated evenly.

Step 6

Pan-fry the tofu blocks for 2-3 minutes on each side or until golden brown and crispy. Be careful when flipping to prevent the filling from spilling out.

Step 7

Once cooked, transfer the stuffed tofu to a paper towel-lined plate to absorb excess oil.

Step 8

Serve hot with a side of sambal (spicy chili paste) or low carb dipping sauce of your choice. Enjoy this healthier alternative to traditional fried stuffed tofu!

Nutrition Facts

Serving size	(2758.4g)

Amount per serving	% Daily Value*
Calories	2633.4

Total Fat 168.2g	0%
Saturated Fat 55.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 262.5mg	0%
Sodium 3270.7mg	0%
Total Carbohydrate 83.7g	0%
Dietary Fiber 39.3g	0%
Total Sugars 38.4g
Protein 272.2g	0%

Vitamin D 53.8IU	0%
Calcium 3759.1mg	0%
Iron 36.9mg	0%
Potassium 4071.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 37.1%

Carbs: 11.4%