Low Sodium Tahu Isi (Stuffed Tofu)
Satisfy your craving for crispy, savory snacks with this Low Sodium Tahu Isi (Stuffed Tofu) recipe, a healthier take on the classic Indonesian favorite. Firm tofu triangles are hollowed out and generously packed with a vibrant mix of grated carrot, shredded cabbage, and crunchy bean sprouts, seasoned lightly with low sodium soy sauce and white pepper for a balanced flavor. Each piece is coated in a crisp, golden batter made with a simple blend of flour and cornstarch, then fried to perfection. This dish is perfect as a snack, appetizer, or side, offering a delightful crunch with every bite. Garnish with red chili for a touch of heat or pair with a low sodium dipping sauce to enhance its appeal. Quick to prepare and utterly satisfying, it’s a delicious way to enjoy plant-based comfort food with reduced sodium.
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Ingredients
- 4 blocks firm tofu
- 1 large carrot, finely grated
- 1 cup cabbage, finely shredded
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 2 medium shallot, minced
- 1 tablespoon low sodium soy sauce
- 0.25 teaspoon ground white pepper
- 0.5 cup all-purpose flour
- 2 tablespoons cornstarch
- 0.5 cup water
- 2 cups neutral oil (e.g., canola or vegetable oil)
- 1 small red chili (optional, for garnish)
Directions
Step 1
Press the tofu to remove excess moisture by wrapping the blocks in a clean kitchen towel and placing a heavy object on top. Leave for 10-15 minutes.
Step 2
While the tofu is being pressed, prepare the stuffing. In a bowl, combine the grated carrot, shredded cabbage, bean sprouts, minced garlic, and minced shallot. Stir in the low sodium soy sauce and ground white pepper, mixing everything well.
Step 3
Once the tofu is pressed, cut each block diagonally into two triangles. Using a small knife, create a pocket in each triangle by carefully slicing into the flat side without cutting through.
Step 4
Stuff each tofu pocket with the vegetable mixture, pressing gently to ensure the filling stays in place.
Step 5
In a separate small bowl, mix the all-purpose flour, cornstarch, and water to create a smooth, thin batter.
Step 6
In a medium saucepan or deep frying pan, heat the neutral oil over medium heat until it reaches 350°F (175°C).
Step 7
Dip each stuffed tofu piece into the batter, ensuring it's fully coated, and carefully place it into the hot oil. Fry in batches, turning occasionally, until the tofu is golden brown and crispy, about 3-4 minutes per side.
Step 8
Remove the tofu from the oil and place it on a plate lined with paper towels to drain any excess oil.
Step 9
Serve warm, garnished with sliced red chili if desired. Enjoy as-is or with a side of low sodium dipping sauce for added flavor.
Nutrition Facts
| Serving size | (2712.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5830.1 |
| Total Fat 549.2g | 0% |
| Saturated Fat 43.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 959.4mg | 0% |
| Total Carbohydrate 140.2g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 34.5g | |
| Protein 183.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2609.0mg | 0% |
| Iron 28.6mg | 0% |
| Potassium 3324.4mg | 0% |
Source of Calories