Tahu Isi — Indonesian Vegetable-Stuffed Fried Tofu

Cut the drained tofu into 6 cm squares. Heat the oil over medium heat in a deep skillet. Fry the squares in batches of four, for 2 minutes per side. The outside should turn pale gold and form a firm shell that resists when handled, while the inside remains soft. Transfer the fried tofu to a wire rack and let it cool.

Cut the carrot, green cabbage, and green beans into long matchstick-thin strips. In a skillet, cook the crushed garlic in one 15 ml measure of oil until fragrant. Add the vegetables and sauté over high heat for four or five minutes. They should release and fully evaporate their moisture while staying crisp; a wet filling will steam inside the tofu and soften the shell from within. Stir in the scallions and white pepper at the end, then remove from the heat.

Cut a deep pocket into one side of each cooled tofu square, without piercing the opposite wall; the filling will escape through a hole during frying. Gently widen the pocket with a finger, fill it with the cooled vegetable mixture using a 4 ml measure, and press the opening closed. Overfilled tofu can crack when dipped in batter, so leave one-third of the pocket empty.

Mix the wheat flour, rice flour, and salt in a bowl. Gradually add the water until the batter has the consistency of crepe batter. Reheat the oil in the skillet. Dip the stuffed tofu in the batter, let the excess drip off, and lower it into the oil. Fry for two or three minutes per side, until the coating is deep golden. Drain on a wire rack and serve hot.