Tahu Bakso (Foolproof Tofu Meatballs) by @monnaang

50 min

4 servings

🫘

Tofu

🍗

250 g

Chicken breast

🐟

250 g

Mackerel fillet

🧊

270 g

Ice cubes

🧂

23 g

Salt

🫙

7 g

Powdered broth seasoning

⚫

2 g

White pepper

🧅

20 g

Fried shallots

🧄

15 g

Fried garlic

🧁

180 g

Tapioca starch

  1. Fry
    • Tofu

    Fry the tofu, cut into squares or triangles.

  2. Mix
    • Chicken breast
    • Ice cubes
    • Salt

    Mix the chicken and ice until it forms a smooth ball, then add the salt, powdered broth seasoning and white pepper.

  3. Mix
    • Fried shallots
    • Fried garlic

    Mix again for about 2 minutes, then add the fried shallots and fried garlic.

  4. Mix
    • Tapioca starch

    Mix again for about 1.5 minutes, then add the tapioca starch.

  5. Mix

    Mix again for about 1 minute; the mixture is ready to use.

  6. Fill
    • Tofu

    Fill all the fried tofu with the meatball mixture.

  7. Arrange
    • Tofu

    Arrange all the stuffed tofu in a steamer and steam for 30 minutes if the steamer is not preheated, or 20 minutes if the steamer is already hot.

Tahu Bakso (Foolproof Tofu Meatballs) by @monnaang

50 min

4 servings

🫘

Tofu

🍗

250 g

Chicken breast

🐟

250 g

Mackerel fillet

🧊

270 g

Ice cubes

🧂

23 g

Salt

🫙

7 g

Powdered broth seasoning

⚫

2 g

White pepper

🧅

20 g

Fried shallots

🧄

15 g

Fried garlic

🧁

180 g

Tapioca starch

Preparation Steps

  1. Step 1/7

    Fry the tofu, cut into squares or triangles.

    🫘Tofu
    🔪Knife
    🪵Cutting board

  2. Step 2/7

    Mix the chicken and ice until it forms a smooth ball, then add the salt, powdered broth seasoning and white pepper.

    🍗Chicken breast
    🧊Ice cubes
    🧂Salt
    🫙Powdered broth seasoning
    ⚫White pepper
    🥣Mixing bowl

  3. Step 3/7

    Mix again for about 2 minutes, then add the fried shallots and fried garlic.

    🧅Fried shallots
    🧄Fried garlic
    🥣Mixing bowl

  4. Step 4/7

    Mix again for about 1.5 minutes, then add the tapioca starch.

    🧁Tapioca starch
    🥣Mixing bowl

  5. Step 5/7

    Mix again for about 1 minute; the mixture is ready to use.

    🥣Mixing bowl

  6. Step 6/7

    Fill all the fried tofu with the meatball mixture.

    🫘Tofu
    🥄Spoon

  7. Step 7/7

    Arrange all the stuffed tofu in a steamer and steam for 30 minutes if the steamer is not preheated, or 20 minutes if the steamer is already hot.

Composition

Ingredients

Types

Soy Products, Meat, Poultry, Fish, Other, Spices, Seasoning, Vegetables, Starch

Ingredients

Tofu, Chicken breast, Mackerel fillet, Ice cubes, Salt, Powdered broth seasoning, White pepper, Fried shallots, Fried garlic, Tapioca starch

Notes

Tofu (fried first, cut into squares or triangles, amount not given), Mackerel fillet (tenggiri (Spanish mackerel)), Powdered broth seasoning (kaldu bubuk), Tapioca starch (tepung kanji)

Allergens

Soy, Fish

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Low-Calorie, Sugar-Free

Calories

110 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 7g, Fat: 5g, Fiber: 0.3g, Sugars: 0.2g

Nutritional Information

Minerals

Sodium: 380mg, Phosphorus: 90mg, Selenium: 15µg, Calcium: 40mg

Vitamins

Vitamin B12: 1.2µg, Vitamin B6: 0.15mg, Niacin (B3): 2.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Spoon

Appliances

Steamer

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Everyday, Home-based Small Business Idea

Origin

Source

Platform

instagram

Original Creator

@monnaang

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Chewy, Tender, Springy

Flavors

Savory, Umami, Garlicky, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3 days (store in an airtight container,consume after reheating by steaming or frying), frozen : 1 month (freeze before or after steaming,store in an airtight container or freezer bag,thaw before reheating)