Tahu Bakso – Tofu Stuffed with Meatballs (Indonesia)
A popular Javanese recipe, often sold as a street snack (jajanan kaki lima) or served as a family dish (masakan rumahan).

Ingredients (Bahan-bahan)

For the tofu (Untuk tahu):

• 10–12 pieces of firm white tofu, cut into triangles or blocks

• Salt to taste

• Oil for frying

For the meatball filling (Untuk isian bakso):

• 250 grams minced beef or chicken

• 1 egg white

• 2 tablespoons tapioca starch

• 2 cloves garlic

• 1/2 teaspoon ground pepper

• 1/2 teaspoon salt

• 1 tablespoon Indonesian sweet soy sauce (kecap manis)

• 1/2 teaspoon sugar (optional)

Preparation (Cara Membuat)

1. Prepare the tofu:
   Cut tofu into triangles or rectangles. Make a small opening on the side to create a pocket. Lightly salt and let rest for 10 minutes. Drain on paper towels.

2. Make the filling:
   In a food processor or by hand, mix all filling ingredients: meat, garlic, egg white, starch, spices, sugar, and kecap manis. Work until you get a thick, homogeneous dough.

3. Stuff the tofu:
   Using a spoon, carefully fill each tofu pocket with the meat mixture. Press firmly to ensure it holds during cooking.

Cooking options (Pilihan Memasak):

• Steaming (Kukus): Steam for 15-20 minutes. This method is healthier and keeps a soft texture.

• Frying (Goreng): Heat oil and fry tahu bakso until golden brown and crispy. Drain on paper towels.

Serving suggestions (Saran Penyajian):
Serve hot with:

• Indonesian spicy chili sauce (sambal pedas)

• Drizzled kecap manis

• White rice (nasi putih) or noodles (mie)

• Traditional option: in clear broth (kuah bening) with celery, fried onions, and vermicelli

Notes (Catatan):
Tahu bakso can be refrigerated and reheated by steaming or pan-frying. Popular during Ramadan or family gatherings.

For a vegetarian version, substitute meat with mashed tempeh, mushrooms, or textured soy protein.