‎# Quick and Easy Way to Make Stuffed Tofu
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Ingredients‎
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The Main Ingredient‎
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* 50 pieces of square-shaped Tofu (Tofu Puff), cut in half.‎
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Ingredient for the Vegetable Stuffing
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* 800 to 900 grams of cabbage or about 1 large hump (finely ‎chopped).
‎* 500 grams or about 3 large carrots (grated or cut into ‎matches-shape).
‎* 200 to 300 grams Bean Sprouts.
‎* 30 grams or about 8 Scallions (finely chopped).
‎* 1½ to 2 teaspoons Salt, suit your taste.
‎* 2 teaspoons of Broth Powder or about 1 sachet Royco.
‎* 2 teaspoons Pepper.‎
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Ingredient for the Dipping Batter‎
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* 800 g or about 54 tbsp of Bulk Flour (You may mix it with 750 ‎g flour + 60 g rice flour or cornstarch).
‎* 30 g or about 8 Scallions.
‎* 2 tablespoons Fine Salt.
‎* About 1200 to 1400 ml of Water (100 grams of flour needs 150 ‎to 170 ml of water), the thicker the batter, the thicker the ‎texture of the tofu skin.
‎* 2 teaspoons of Broth Powder or about 1 sachet Royco Chicken ‎broth powder.
‎* 1 tsp Ground Pepper.‎
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Ingredient of the Ground Spices‎
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* 8 cloves of Garlic.
‎* 1 tablespoon coriander.
‎* ½ glass of water (only needed if you beat the spices with food ‎chopper).‎
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Note it …!‎
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// For the flour in the dipping batter, 800 g is not the fixed ‎dose. Sometimes, 100 pieces of tofu only need about 750 g of ‎flour, but other times it can also go up to 1 kg.
So, it depends on the size of the tofu and the thickness of the ‎dough.
If the dough is not thick, usually it needs fewer flour.‎
One of the keys of a delicious tofu is on how the taste of its ‎stuffing.
And the right taste of the flour that wrap the tofu.
So make sure to try the taste of the stuffing ingredients before ‎frying the tofu.
Make sure you are fine with its salty, savory and peppery taste.
Likewise with the dipping ingredients, make sure to get it right.‎
This Stuffed (riot) Tofu is crunchy in texture when it's still hot ‎or warm, but when it's cold, the flour wrapper tends to be soft in ‎texture.
So it is best to eat while it's warm.‎
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