Vegan Tauhu Bergedil
If you live in Malaysia, you would have definitely been around during the tauhu bergedil craze. I’m not sure who invented this dish but they’re geniuses. Bergedil is already perfection on its own, but when you stuff it into a tofu puff and then fry that? Completely irresistible.
Tauhu bergedil is usually made with mince meat or chicken and dipped in egg, needless to say I couldn’t eat it. So I had to make my own vegan version of this tauhu bergedil to try at home. I have no idea what the non vegan one tastes like, but this vegan version is so, so addictive. You have to try it!
Love,
Elliz
Vegan Tauhu Bergedil
Yield: 18
Prep time: 30 MinCook time: 15 MinInactive time: 10 MinTotal time: 55 Min
Ingredients
Vegan "Egg" Coating
Dipping Sauce
Instructions
- Peel the potatoes and cut them into halves, and then quarters.
- Place in a saucepan and cover with water. Salt the water generously and bring to a rolling boil. Cook for 15 minutes or until the potatoes are soft.
- Drain the water and let the potatoes steam dry in a colander.
- In the mean time, measure out the TVP. Place into a bowl and pour 3/4 cup of hot water over. Let it rehydrate for at least 10 minutes or more. Set aside.
- Mince onion, garlic, red chili, red & green bird's eye chilies.
- Roughly chop flat leaf parsley and spring onion.
- Cut the tofu puffs down the middle just enough to pull it apart to hollow out the centre. Reserve the tofu that you removed.
- Once the potatoes are cool to touch, mash them with a fork or potato ricer.
- Season with nutritional yeast, salt, and white pepper.
- Mix in the onion, garlic, chilies and herbs.
- Add the rehydrated TVP and the tofu centre from the tofu puffs.
- Use your hands to mash all the ingredients together.
- Then stuff each tofu puff with the potato filling.
- Set aside and prepare the vegan "egg" coating.
- In a bowl, mix chickpea flour, rice flour, nutritional yeast, white pepper, kala namak salt and corn starch. Pour 1/2 cup of water in gradually and whisk to a smooth but slightly thick batter.
- Pour aquafaba and a pinch of cream tartar into a bowl. Whip with a hand mixer on high until soft peaks form.
- Fold the aquafaba mixture into the flour mixture.
- Heat your oil to 190°c.
- Once the oil is hot, coat each individual tofu puff in the vegan "egg" coating.
- Fry for 5 minutes or until the tofu is golden brown.
- Be sure not to overcrowd the deep fryer or pan as the temperature will drop. Try to keep the temperature constant at 190°c, this will ensure the tauhu bergedil is perfectly crisp and crunchy, and not greasy at all.
- Serve immediately with the dipping sauce.
Dipping sauce
- Roughly chop all the ingredients.
- Heat a pan on medium low and pour the oil in.
- Sauté the aromatics until they're soft and fragrant.
- Place the ingredients into a blender along with the thick, sweet soy sauce.
- Blend on high until the mixture turns into a paste.
- Season with salt and sugar if necessary.
Notes:
- Feel free to swap TVP for tofu mince or any other plant based mince of your choice.
