Inside Out Tofu (Tofu Flower)

Why Tofu Flower?

During Ramadan, Tofu Flower emerges as a popular menu choice, prized for its simplicity in preparation and delectable taste, particularly when paired with Sambal Kicap. Its crispy outer layer and savory chicken filling also classify it as a delightful appetizer. This dish holds a special place in my family's hearts, cherished for its ease of serving and undeniable deliciousness. Furthermore, my friend shares my admiration for Tofu Flower, noting its resemblance to 'Tauhu Bergedil' while appreciating its simpler preparation process. With the assistance of the Kenwood Multipro Go, preparing this dish becomes even more effortless, enhancing our culinary experiences during Ramadan and beyond.


Inside Out Tofu:

  • 15-16 pcs Fried tofu / Tofu pok 
  • 400g Minced chicken meat
  • 1 large onion
  • 1 pcs Chilies
  • 40g Red radish / Carrot
  • 2 Chinese celery leaves
  • 1 tsp White Pepper
  • 1 tsp Salt
  • 1 pcs Chicken cube or 1 tbsp chicken stock
  • 1 egg
  • 1 tbsp cornstarch


Chili Soy Sauce:

  • 10-15 stalks of Bird Eye’s Chilies
  • 4 cloves of Garlic
  • ½ Sweet Soy Sauce
  • 1 tbsp Some fried shallots
  • 1 tsp sugar
  • 1 tsp seasoning
  • ½ tbsp Lime juice (optional)



 1. Cut the top part of the tofu puff, flip it upside down & remove the tofu filling. Set aside.

 2. Finely grind the minced chicken (using MultiPro Go Food Processor).

 3. Shred carrot (using MultiPro Go Food Processor), and roughly grind shallots & chilies.

 4.Pour minced chicken, carrot, shallots & chilies into a container along with the tofu filling.

 5. Next, add egg & Chinese celery leaves.

 6. Season with white pepper, chicken stock & salt.

 7. Mix well & fill into the tofu puff.

 8. Fry as usual.

 9. Serve with chili soy sauce.


Step-by-step video by Ummi Syahirah

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