Indonesian Veggie Tofu Puffs

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["Tofu Puff", "2 package firm tofu, pressed (see step 1)", "1 medium carrot", "1 medium shallot", "3 cloves garlic", "leaves of kale, cabbage, green onion or chive (see step 4)", "Dash salt, to taste", "1/4 teaspoon sugar", "1/4 teaspoon white pepper", "1 dash liquid aminos (Maggi, Braggs, coconut aminos)", "2 teaspoons rice flour or cornstarch", "1/2 scant cups all-purpose flour (batter)", "1 tablespoon rice flour or cornstarch (batter)", "1/4 teaspoon baking powder (batter)", "2 cloves garlic, minced (batter)", "1/2 teaspoon black sesame seeds (optional)", "1 egg (batter)", "6 tablespoons water", "oil to fill your frying pan/wok to 1/4"".

Yes, Indonesian Veggie Tofu Puffs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.