Name: Tofu Martabak (Martabak Tahu)
Cook time: 30 min
Ingredients: 10 sheets ready-to-use spring roll pastry; 300 grams firm white tofu, mashed until smooth; 26 grams Egg Mix Powder + 78ml water, ratio 1:3 ((equivalent to 2 whole eggs)); 3 stalks green onion, thinly sliced; 1 tbsp all-purpose flour dissolved in a little water ((to seal the pastry edges)); 4 shallots, thinly sliced; 3 cloves garlic, (finely chopped); 2 birds eye chilies, sliced diagonally ((optional)); 1 tbsp soy sauce; 1 tbsp oyster sauce; 0.5 tsp ground white pepper; 0.5 tsp salt; 1 tsp powdered broth ((chicken or mushroom)); 3 tbsp cooking oil ((for sauteing)); 500 ml cooking oil ((for deep frying))

Tofu Martabak (Martabak Tahu)

Martabak tahu is an Indonesian fried snack with seasoned mashed tofu wrapped in crispy spring roll pastry. The secret to its flavor lies in the fragrant sauteed shallots and garlic that blend perfectly into the soft tofu filling. Best served hot straight from the pan, alongside fresh bird's eye chili or chili sauce.

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Cook Time 30

Servings: 4 people (10pcs)

Ingredients Method

Ingredients

10 sheets ready-to-use spring roll pastry
300 grams firm white tofu, mashed until smooth
26 grams Egg Mix Powder + 78ml water, ratio 1:3 (equivalent to 2 whole eggs)
3 stalks green onion, thinly sliced
1 tbsp all-purpose flour dissolved in a little water (to seal the pastry edges)

seasonings & condiments

4 shallots, thinly sliced
3 cloves garlic, finely chopped
2 birds eye chilies, sliced diagonally (optional)
1 tbsp soy sauce
1 tbsp oyster sauce
0.5 tsp ground white pepper
0.5 tsp salt
1 tsp powdered broth (chicken or mushroom)
3 tbsp cooking oil (for sauteing)
500 ml cooking oil (for deep frying)

Method

Dissolve the Egg Mix Powder: Dissolve 26 gr Egg Mix Powder + 78ml water, ratio 1:3 (equivalent to 2 whole eggs) in a small bowl. Stir slowly until fully combined with no lumps. This mixture acts as the binding agent for the tofu filling.
Mash the tofu: Mash 300 grams firm white tofu, mashed until smooth using a fork or your hands until smooth and lump-free. Set aside in a large bowl.
Saute the aromatics: Heat 3 tablespoons cooking oil (for sauteing) in a pan over medium heat. Saute 4 shallots, thinly sliced and 3 cloves garlic, finely chopped until fragrant and lightly golden, about 2 minutes. Add 2 bird's eye chilies, sliced diagonally (optional) if you prefer a spicy kick and stir briefly.
Cook the filling: Add the mashed tofu into the pan. Season with 1 tablespoons soy sauce, 1 tablespoons oyster sauce, 0.5 teaspoons ground white pepper, 0.5 teaspoons salt, and 1 teaspoons powdered broth (chicken or mushroom). Stir well and cook for about 3 minutes until the seasoning is absorbed and the mixture is slightly dry. Remove from heat and let it cool for a few minutes.
Combine the filling: Transfer the filling to a large bowl. Pour in the beaten eggs (or Egg Mix Powder solution), then add 3 stalks green onion, thinly sliced. Mix until everything is evenly combined and the mixture is not too wet.
Wrap the martabak: Lay one sheet of spring roll pastry flat. Place 1 to 2 tablespoons of filling in the center. Fold the left and right sides inward, then roll tightly from bottom to top. Seal the edge with 1 tbsp all-purpose flour dissolved in a little water (to seal the pastry edges).
Fry right away: Fry the martabak immediately after wrapping. Tofu has a fairly high water content, so if left sitting too long before frying, the spring roll pastry can turn soggy and tear easily once it hits the hot oil.
Fry until crispy: Heat 500 ml cooking oil (for deep frying) in a deep pan over medium heat. Fry a few pieces at a time without overcrowding until the surface turns golden brown and crispy. Flip once when one side is done. Drain on a paper towel.
Fry until crispy: Heat 500 ml cooking oil (for deep frying) in a deep pan over medium heat. Fry a few pieces at a time without overcrowding until the surface turns golden brown and crispy. Flip once when one side is done. Drain on a paper towel.