Crispy Malaysian tofu puffs with a soft filling of potato, spring onion and coriander. Serve them warm with chili sauce as a light starter.
Tauhu bergedil brings two textures together in one bite: a firm, golden-brown tofu exterior and a soft potato filling. In this version, you use tauhu pok, airy fried tofu puffs often sold under that name in Malaysian shops. They already have a hollow center, making them ideal for filling. Just cut a small opening; if you split the puff too far open, it will be harder to keep the filling inside while frying.
Potato is the base, but the additions bring the flavor. Spring onion adds a mild onion flavor, coriander leaves bring a fresh, herby note, and white pepper adds a warm heat. White pepper is more subtle and earthy than black pepper, but you can use black pepper if that’s what you have on hand. Mash the potatoes while they’re still warm, then let them steam dry for a little while. A dry, firm mash stays in place better than a wet filling.
Tauhu bergedil is made in different ways; some versions also include minced meat in the potato mixture. This recipe keeps the filling vegetarian, with potato and tofu at the center. Plain floury potatoes are best. Waxy potatoes will also work, but give you a slightly firmer mash. Don’t add milk or butter: the filling needs to be compact enough to spoon into the tofu.
A thin coating of beaten egg helps seal the opening and gives the outside an even golden-brown color. Fry the filled puffs in hot oil, but don’t overcrowd the pan or the temperature will drop too much. Work in batches and turn the puffs carefully with a slotted spoon. If you don’t have a frying thermometer, a small drop of egg should start bubbling gently as soon as it hits the oil; the oil shouldn’t be smoking.
Serve them straight away with chili sauce for dipping. As a starter, two or three puffs per person is about right; on a platter with other small bites, you can make them smaller. Once cooled, store any leftovers covered in the fridge and reheat until piping hot within two days in an oven at 180 °C. The tofu will warm through again, although the crust usually won’t be as crispy as when freshly fried.
Boil the potatoes in a pan of plenty of water for 12–15 minutes, until tender. Drain and let them steam dry for 2 minutes. Mash them finely and mix in the spring onion, coriander, white pepper and salt.
Cut a small opening in each tofu puff. Gently press the inside in a little to make room, without tearing the outside. Spoon the potato filling into the puffs and gently press the opening closed.
Beat the egg in a small, shallow dish. Heat the oil in a sturdy pan to about 170 °C; use a thermometer if you have one. The oil should be a few centimeters deep.
Dip the filled tofu puffs in the egg one at a time, especially around the opening. Fry them in batches for 3–4 minutes, until golden brown all over. Turn them carefully with a slotted spoon and drain on paper towels.
Serve the tauhu bergedil warm with the chili sauce.
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