Indonesia is famous for its wide variety of gorengan (fried snacks), and one that has taken the spice world by storm is Tahu Isi Jeletot, which literally translates to “Exploding Spicy Stuffed Tofu.” This isn’t your average vegetable-stuffed tofu; this version features a fiery filling and a crispy coating, making it a truly addictive and popular street food.

What Makes Tahu Isi Jeletot So Special?

The secret to Tahu Isi Jeletot’s viral success lies in two main elements: the intense spice level and the perfect crispy texture.

1. The “Jeletot” Spice: The filling is loaded with finely chopped or pureed bird’s eye chilies (cabai rawit), often mixed with shallots, garlic, and seasoning. The resulting flavor is an explosion of heat that true spice lovers crave.
2. The Crispy Shell: Unlike regular stuffed tofu, Tahu Jeletot is coated in a thin, light, and airy batter made with a mixture of flours (often including rice flour or tapioca flour) and then deep-fried until incredibly crunchy.

This combination of a burning hot core and a delicate crispy shell is what sets it apart.

Recipe: Tahu Isi Jeletot (Hot and Spicy Stuffed Tofu)

This recipe is designed to deliver maximum crunch and heat!

Ingredients:

A. Tofu:

• 10 pieces of Tahu Pong (hollow fried puff tofu) or regular fried cube tofu. If using cubes, slice one side open to create a pocket.

B. Spicy Filling:

• 1 tbsp cooking oil
• 3 shallots, finely sliced
• 2 cloves garlic, finely sliced
• 1 cup chopped vegetables (cabbage, carrots julienned, bean sprouts)
• 15-20 bird’s eye chilies (cabai rawit merah), pureed or finely chopped (adjust quantity to your spice tolerance!)
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp powdered broth (chicken or mushroom)

C. Crispy Batter:

• 6 tbsp all-purpose flour
• 3 tbsp rice flour
• 1/2 tsp salt
• 1/4 tsp turmeric powder (for color)
• 150 ml cold water
• Enough oil for deep frying

Instructions:

1. Prepare the Filling:
   • Heat 1 tablespoon of oil in a pan. Sauté the sliced shallots and garlic until fragrant.
   • Add the pureed/chopped bird’s eye chilies and cook briefly until the oil releases a spicy aroma.
   • Add the chopped vegetables, salt, sugar, and powdered broth. Stir-fry quickly until the vegetables are just wilted but still crunchy. Set aside and let the filling cool.
2. Stuff the Tofu:
   • Gently open the Tahu Pong pocket.
   • Spoon the spicy vegetable filling into each piece of tofu until full.
3. Prepare the Batter:
   • In a bowl, mix the all-purpose flour, rice flour, salt, turmeric powder, and cold water until you get a thin, flowing consistency. The batter should be light, not thick.
4. Fry the Tofu:
   • Heat a generous amount of cooking oil in a deep pan over medium-high heat.
   • Dip each stuffed tofu completely into the thin batter.
   • Immediately place the battered tofu into the hot oil.
   • Fry in batches until golden brown and the coating is visibly crispy.
   • Lift the Tofu Jeletot, drain the excess oil, and serve immediately while hot!

This fiery, crunchy snack is perfect for a side dish, an afternoon treat, or even a popular item to sell, continuing the viral trend!