Make the filling (stuffed). Heat up oil in a wok. Sautéed the chopped onion until fragrant then add carrot and cabbage.

Sautéed for 3 minutes, add the rice vermicelli, seasoned with chicken powder, garlic powder, salt, black pepper, and sugar. Keep sautéed until all combine and the carrot cooked through. Sprinkle 1/2 of the green onion, mix well and set asides.

Now make a batter. To make the batter, using medium mixing bowl combine all the batter ingredients then add water, stir well until smooth. Add 1/2 of the chopped green onion, mix well. Set asides.

Now works on the tofu. Cut the fried tofu into triangles. With your finger try to looses the middle tofu to make a space, then fill up the space with sautéed vegetables mix. Do the same with the rest of tofu.

Preheat the oil in the frying pan. Then dip each tofu into batter, coated all over with the batter then deep fri it until crispy and turns golden.

Take off from the heat, drain it on to paper towel, and ready to serve.

Served hot with chili sauce, spicy peanut sauce or with chili bait. Enjoy!

Note: If you can, please don’t skip the rice flour. Since the rice flour is the secret to make the batter is crispy.

HappyCooking ❤️