Golden-brown tofu puffs stuffed with a savory mixture of minced chicken, glass noodles, and crisp julienned vegetables define the appeal of Tahu Isi. These fried stuffed tofu bites offer a satisfying contrast between the airy, crispy outer shell and the tender, seasoned filling. Each piece is bolstered by aromatic garlic and stir-fried aromatics, creating a balanced bite that holds up perfectly to a quick dunk in a tangy, spicy dipping sauce.

Preparing these at home is a straightforward way to recreate a popular Southeast Asian street food snack. By using a light rice and corn flour batter, you achieve a delicate, jagged crust that traps the heat and oil, resulting in a distinct crunch. It is an ideal project for a weekend afternoon when you want something substantial yet snackable to share with others, especially when paired with a homemade chili glaze that cuts through the richness of the deep-fried exterior.

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If you enjoy the satisfying crunch of these stuffed parcels, you might want to explore other ways to transform bean curd in your kitchen. For those who prioritize texture above all else, our classic crispy tofu snack offers a similar golden exterior with a lighter, airy finish. Alternatively, if you are looking for a weeknight solution that cuts down on cook time without sacrificing flavor, these quick air-fried honey glazed bites provide a perfect sweet and savory contrast to the deep-fried savory notes of tahu isi.

Key Ingredients

Tofu puffs: These airy, deep-fried tofu cubes serve as the crispy vessel for the savory filling.
Ground chicken: This lean protein provides a savory texture and body to the stuffed tofu filling.
Glass noodles: These noodles add a signature chewy contrast to the crunchy tofu and vegetable mixture.
Carrots: Julienned carrots offer essential sweetness and a subtle crunch to the inside of the tofu.
Cabbage: Finely chopped cabbage wilts into the filling, balancing the chicken and noodles.
Rice flour: Combined with corn flour, this creates the light, golden, and crispy outer batter coating.
Dried shrimp: This optional ingredient provides a deep, umami-rich aroma to the sautéed filling mixture.
Long chilies: These chilies form the spicy, vibrant base of the dipping sauce served with the tofu.

Crispy Snacks and Crunchy Bites

Try our delicate fried enoki mushrooms if you love the textural contrast found in fried tofu appetizers.
For a unique protein-packed treat, these savory lentil tofu bites are a great way to experiment with different plant-based bases.
If you have leftover sushi rice, transforming it into crispy fried sushi rolls is a creative way to repurpose ingredients while keeping with the deep-fried theme.

Fried Stuffed Tofu / Tahu Isi

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Ingredients

15 Tofu puffoil for deep fry

Filling

100 gr dried glass noodle100 gr ground/minced chicken100 gr carrots, julienned100 gr cabbage, chopped50 gr green onion, chopped1 tbsp dried shrimp (optional)1/2 onion. finely chopped4 Garlic cloves, minced1 tsp pepper1/2-1 tsp msg/stock powder1/2-1 tsp salt1-2 tsp sugar3 tbsp neutral oil

Batter

100 gr rice flour50 gr corn flour1/2-1 tsp salt1/2 tsp msg/stock powder1/2 tsp paprika powder (optional)1 egg100-120ml ice water

Sauce

8 long chilies2-3 garlic cloves1/2-1 tsp salt1/2 tsp stock powder3 tbsp sugar2 tsp table vineger250 ml water1 tsp paprika powder (optional, for color)2-3 tsp cornflour dilute in 1/4 cup water

Steps

1. filling: cook glass noodle according to package, strain and cut the noodles and set aside2. soak dried shrimp in hot water for 10 mins, strain and chopped finely (if using)3. heat oil in pan, saute garlic, dried shrimp, onion until fragrant, cook chicken, add in carrots and cabbage, cook until wilted, add glass noodle, salt, pepper, msg, stock powder, sugar and toss to combine, stir in green onion and toss for another min, off the heat, let it cool4. Tofu: slit a tofu on one side to make a pocket, then stuff about 2 tbsp of the filling inside, repeat for the rest5. Batter: combine all coating ingredient in a bowl and mix well6. fried tofu: heat generous amount of oil about 3/4 full from the pot/deep pan, coat stuffed tofu evenly with the batter and immediately drop it into the hot oil, drizzle some batter on top to create crunchy texture. fry 3-5 pieces at a time, dont over crowd the pan, fried tofu over medium high heat for 3-5 mins until golden brown and crispy7. sauce: roughly chop garlic and chilies, add to a sauce pan, along with salt, sugar, water, stock powder, paprika powder and vineger. cook over low heat until bubbles8. add conflour mixture to thicken the sauce, remove from heat and serve fried tofu with the sauce

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