Cheerful Week, Time to Make Tasty and Crunchy Firecracker Tofu!

Cheerful Week, Time to Make Tasty and Crunchy Firecracker Tofu!

One of the processed tofu that is being loved is tofu walik. Usually, tofu walik is only processed with crispy spice flour.

If you want something more delicious, you can add chicken meat and hot chili sauce. Spicy lovers are guaranteed to be addicted to the tofu of this firecracker. Try making it with the recipe below, let’s!

1. The ingredients required


  • 400 grams of white tofu, cut according to taste
  • 200 grams of chicken meat
  • 2 cloves of garlic
  • 2 Spring onions
  • 1 spring onion, thinly sliced
  • 100 grams of carrots, grated
  • 1 egg
  • 6 tbsp tapioca flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon of powdered broth
  • oil to taste

Chili ingredients:

  • 4 large chilies
  • 25 pieces of cayenne pepper
  • 2 cloves of garlic
  • salt to taste
  • sugar to taste
  • flavoring to taste

2. Make the sauce

Heat the oil in a skillet, then fry the large chilies, bird’s eye chilies and garlic until wilted. After that, transfer it to the mortar container, add salt, sugar, and flavorings, then puree. Set aside first.

3. Fry the tofu

Heat the oil, then fry the cut tofu. Once cooked, remove and drain, then divide into two parts. Turn the inside of the tofu, then set it aside.

4. Make the stuffing material

Prepare a blender, then mash the chicken, shallots and garlic. Once smooth, mix with the leeks, carrots, eggs, and tapioca flour. Add pepper, salt and broth powder. Stir until well blended.

5. Steam the tofu

After that, add enough of the chili sauce and stuffing ingredients to the tofu. Do it until it runs out. Steam for 25-30 minutes until cooked.

6. Fry until cooked

After steaming, fry it directly or store it as frozen food. If it is made into frozen food, all you have to do is fry it when you want to enjoy the tofu of this firecracker.

That is the recipe for a delicious and crunchy fireworks tofu. Serve with your favorite chili sauce and mayonnaise, yes!

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