Tofu stuffed with vegetables

Redefining Recipes for the Digital Age

Ingredients

Washed and sliced vegetables
Tahu pong, make a hole in one side (discard the inside)
Heat oil (3 tablespoons), saute ground spices until fragrant, add carrots, bean sprouts, spring onions and sauteed cabbage and stir well. Add sugar, salt, stock powder, spring onions, stir well.
Taste the flavor, remove from heat (stir-fry the vegetables briefly, don't overcook them, so they still have a crunchy taste, remove from heat)
Prepare the tofu pong, fill it with vegetables, do this until finished.
Heat the oil, dip the filled tofu into the batter, fry until both sides are golden brown, remove and drain.
Serve warm with green chilies