Tahu Isi (Tofu frit farci)

Press the tofu between paper towels with a light weight on top for 10 minutes to push out extra water — this is what makes the fried crust crisp instead of oily. Cut each piece diagonally into two triangles, then use a small sharp knife to slice into the long cut edge of each triangle, stopping just short of the far point, so it opens like a little pocket without falling apart.

• 500 g (12 pieces) firm tofu

✅ C'est prêt quand : the tofu feels dry to the touch and each triangle opens into a pocket without tearing in half

Heat the oil in a pan over medium heat and sauté the garlic and shallot until fragrant and just turning golden, about 1–2 minutes. Add the carrot and cook 1 minute, then stir in the bean sprouts, spring onion, coriander, pepper, salt and sugar; cook only until the bean sprouts wilt slightly, about 30 seconds — they should still have crunch. Spread the filling on a plate and let it cool completely before stuffing, since warm filling will sweat and make the tofu soggy.

• 2 tbsp vegetable oil
• 4 cloves garlic
• 3 shallots
• 1 medium carrot
• 200 g bean sprouts
• 2 spring onions
• 1 tsp ground coriander
• 1/2 tsp ground white pepper
• 1 tsp salt
• 1/2 tsp sugar

✅ C'est prêt quand : the bean sprouts are just wilted but still crisp, and the filling has cooled to room temperature