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How to Make Batagor Bandung (Indonesian Fried Tofu) - A Step-by-Step Guide

Indonesian cuisine is a culinary world of its own, offering an array of bold and flavorful dishes that are loved by food enthusiasts all over the globe. One of the most popular street foods in Indonesia is Batagor, a delicious fried tofu dish that originates from Bandung, the capital of West Java. This sought-after snack is loved for its crispy exterior, soft yet chewy tofu filling, and its irresistibly savory peanut sauce.

What sets Batagor apart from other fried tofu dishes is its u...

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Ingredients

  • 4 (8 ounce) containers tofu
  • ½ cup prawns - peeled, deveined, and minced
  • 1 egg, lightly beaten
  • 1 ½ ounces ground chicken
  • 1 green onion, chopped
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • salt and ground white pepper to taste
  • 1 egg
  • 6 tablespoons all-purpose flour
  • cold water, or as needed
  • ⅓ cup water
  • ¼ cup coarsely chopped dry roasted peanuts
  • 1 fresh red chile pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons white vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • oil for frying

Information

  • Prep Time: 35 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 8 servings

  • Slice each tofu square diagonally to make 8 triangles. Make a cut into the base of each tofu triangle and scoop out enough of tofu to create a pocket.
  • Combine scooped-out tofu pieces, prawns, egg, ground chicken, green onion, cornstarch, sesame oil, salt, and pepper in a bowl for the filling. Carefully stuff filling back into the tofu triangles; the filling will bulge out.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add stuffed tofu triangles, cover, and steam for 20 minutes.
  • Meanwhile, make the batter. Mix egg and flour in a bowl. Whisk in enough water to give batter a medium-thin consistency.
  • Combine water, peanuts, red chile pepper, garlic, vinegar, salt, and sugar in a bowl. Stir until salt and sugar have dissolved and set sauce aside.
  • Remove cooked tofu triangles from the steamer.
  • Heat oil in a wok until hot. Dip triangles into the batter and slowly lower into the hot oil. Fry in batches until golden brown and the batter is cooked through, about 5 minutes. Drain on paper towels. Serve hot with the peanut sauce.

    • Nutrition

    274 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Cholesterol: 62mg
    • Sodium: 391mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 15g
    • Vitamin C: 9mg
    • Calcium: 409mg
    • Iron: 7mg
    • Potassium: 240mg

    Categories

    Appetizer recipes
    Street food recipes
    Indonesian recipes
    Deep fried recipes
    Tofu recipes