TAMBAH DRAMA RECIPES | Kimball Stuffed Tofu Fritters

Preparation Time
30 minutes
Cooking Time
20 minutes
Serving Size
8 persons
Recipe by
Chef Rohani Jelani



  • For filling:
  • 100g Kimball Angel Hair, cooked as per instructions on packaging
  • 2 tbsp oil
  • 3 cloves garlic, finely chopped
  • 1 small carrot, finely shredded
  • 2tbsp Kimball Oyster Flavoured Sauce
  • 2tbsp Kimball Tomato Sauce
  • Salt, to taste
  • Pepper, to taste
  • 30 pieces fried tofu puffs
  • For batter:
  • 150g rice flour
  • 70g plain flour
  • ½ tsp salt
  • 1/8 tsp turmeric powder
  • 1 cup water
  • 1 Tbsp lime solution (air kapur)
  • 3 kaffir lime leaves, finely shredded
  • 2 cups oil, for deep frying
  • For serving:
  • 1 cup Kimball Thai Chilli Sauce


  1. Heat oil in a wok over medium heat and fry garlic until lightly browned. Add carrot, stir-fry 5 minutes before adding angel hair, Kimball Oyster Flavoured Sauce and Kimball Tomato Sauce. Season to taste with salt and pepper and toss together until well-seasoned.
  2. Pierce a small hole in each of the tofu puffs and generously stuff each cavity. (This can be made 1 day ahead and kept refrigerated)
  3. Combine batter ingredients in a mixing bowl to make a thin coating consistency. Heat oil in a wok to a depth of 4 cm. Dip stuffed tofu in batter and fry in batches in hot oil until crisp and golden brown. Drain and serve hot, accompanied with Kimball Thai Chilli Sauce.

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