Easy and Tasty Spicy Gehu Recipe You Can Try at Home

Gehu, or stuffed tofu with bean sprouts, is a traditional Sundanese snack with a savory and spicy taste. This tofu-based snack can be enjoyed as a side dish or as a snack, especially when served warm.

The filling of gehu usually consists of bean sprouts, carrots, or vermicelli noodles seasoned with spices. It is then stuffed into tofu, coated with batter, and deep-fried until crispy on the outside while remaining spicy and savory on the inside.

Let’s read this article to the end, because it not only includes a spicy gehu recipe, but also other spicy stuffed tofu recipes you can try at home.

Spicy Gehu and Other Spicy Stuffed Tofu Recipes

For those of you who want to try making it at home, there are several variations of spicy gehu recipes you can choose from according to your taste. From simple versions to recipes with more varied fillings and an extra spicy kick, let’s take a look at the recipes below:

1. Classic Spicy Gehu Recipe

For those who want to start with the simplest version, classic spicy gehu can be a great choice. The ingredients are easy to find, and the preparation method is quite practical. Here are the details:

Main Ingredients:

• 4 medium-sized white tofu pieces
• Cooking oil, as needed for frying

Filling Ingredients:

• About 50 grams of bean sprouts
• 5 cabbage leaves, thinly sliced
• 1 carrot, cut into thin matchsticks
• 1 stalk of green onion, finely sliced
• 8 red bird’s eye chilies, finely chopped
• 1 chicken egg, scrambled

Filling Seasoning:

• 1 tbsp mushroom stock powder
• 1/2 tsp ground black pepper
• 3 cloves garlic, minced
• 2 tsp salt

Batter Coating Ingredients:

• 8 tbsp all-purpose flour
• 2 tbsp rice flour
• 1/2 tsp ground black pepper
• 1 tbsp mushroom stock powder
• 1 tsp salt
• 250 ml AQUA for the batter mixture

Cooking Instructions:

1. Wash the tofu thoroughly until it is no longer slippery, then drain well to reduce excess water.
2. Cut the tofu diagonally into two pieces.
3. Scoop out a small portion of the center of the tofu to make space for the filling.
4. Prepare the filling by mixing bean sprouts, cabbage, carrot, green onion, and the scooped-out tofu in a bowl.
5. Add minced garlic, pepper, and mushroom stock powder, then mix well until all ingredients are evenly combined and well seasoned.
6. Prepare the batter by mixing all-purpose flour, rice flour, pepper, mushroom stock powder, salt, and water. Stir until the batter is thick but not overly runny.
7. Take the hollowed tofu pieces and fill them with the vegetable mixture, pressing gently so the filling is compact and doesn’t fall out during frying.
8. Heat enough oil in a pan over medium heat.
9. Dip the stuffed tofu into the batter until fully coated.
10. Place the coated tofu into hot oil and fry until fully submerged, cooking until the outer layer turns golden yellow.
11. Remove and drain to reduce excess oil.
12. Serve warm with bird’s eye chilies according to taste.

2. Spicy Stuffed Tofu with Tuna (Tongkol) Recipe

If you’re looking for a more filling and flavorful variation, you can try stuffed tofu with skipjack tuna (tongkol). It has a richer savory taste with a spicy kick that is still very appetizing. Here is the recipe:

Main Ingredients:

• 10 pieces of fried tofu
• 1 skipjack tuna (tongkol)
• Cooking oil, as needed for frying

Ground Spices:

• 6 shallots
• 5 cloves garlic
• 4 red chilies
• 5 bird’s eye chilies
• 2 tomatoes

Batter Coating Ingredients:

• 150 g medium-protein all-purpose flour
• 50 g rice flour
• 50 g tapioca flour
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp mushroom stock powder
• 1/2 tsp baking powder
• 100 ml water

Cooking Instructions:

1. Steam the skipjack tuna (tongkol) until fully cooked, then shred it into small pieces.
2. After that, dry-fry it briefly without oil until it becomes slightly dry in texture, then set aside.
3. Prepare the fried tofu, cut each piece into two halves, and set aside as the filling base.
4. Blend the spices using a blender or chopper, then sauté until fragrant and fully cooked.
5. Add the shredded tuna into the sautéed spice mixture, stirring until evenly combined. Add salt and seasoning to taste.
6. Take the cut tofu pieces and fill them with the spicy tuna mixture. Repeat until all tofu is filled.
7. Mix all batter coating ingredients and stir until the texture is thick and smooth without lumps.
8. Dip the stuffed tofu into the batter until the entire surface is evenly coated.
9. Deep-fry in hot oil until the color turns golden brown and the exterior becomes crispy.
10. Remove and drain, then serve warm!

Read also: 10 Nutritious Indonesian Diet Foods to Help Lose Weight 

3. Spicy Scrambled Egg Stuffed Tofu (Tahu Isi Orak-Arik Pedas)

If you’re looking for a simpler yet equally delicious option, you can also try stuffed tofu with spicy scrambled egg filling. It has a savory taste with just the right level of spiciness, making it perfect to enjoy anytime. Here is the recipe:

Main Ingredients:

• 20 pieces of hollow fried tofu (tahu pong)

Filling Ingredients:

• 1/2 cabbage, thinly sliced
• Bean sprouts, as needed
• 5 eggs

Ground Spices:

• 2 cloves garlic
• 3 shallots
• 5 bird’s eye chilies
• 2 curly red chilies
• 3 candlenuts
• 1 tsp ground black pepper
• 1 tbsp sweet soy sauce
• 1 tbsp oyster sauce

Batter (Coating) Ingredients:

• 100 g all-purpose flour
• 100 g rice flour
• 50 g tapioca flour
• 20 g cornstarch
• 1 tsp turmeric powder
• 1 tsp ground coriander
• Salt, to taste
• Sugar, to taste
• AQUA, as needed to mix the batter

Cooking Instructions:

1. Prepare all ingredients in advance to make the cooking process more practical.
2. Roughly slice the cabbage and cut the tofu in the middle to create space for the filling.
3. Blend all the spices for the filling until smooth.
4. Sauté the blended spices until fragrant and fully cooked.
5. Then add the eggs and keep stirring until they become scrambled and slightly dry in texture.
6. Reduce the heat, then add the cabbage and bean sprouts.
7. Add sweet soy sauce and oyster sauce, then stir until well combined.
8. Cook for about 5 minutes, then remove from heat and let it cool slightly.
9. Take the sliced tofu and fill it with the egg and vegetable mixture.
10. Heat the oil until it is very hot.
11. Dip the stuffed tofu into the batter, then fry while turning occasionally until golden brown and crispy.
12. Remove and drain. The spicy scrambled egg stuffed tofu is ready to be served warm.

4. Spicy Shredded Chicken and Vegetable Stuffed Tofu

For those of you who want a more complete and filling stuffing, try making stuffed tofu with shredded chicken and vegetables. The combination of savory chicken and spicy seasoning makes this snack even more delicious. Here is the recipe:

Main Ingredients:

• 20 pieces of hollow fried tofu (tahu pong) or brown fried tofu
• ±500 ml cooking oil for frying

Filling Ingredients:

• 3 medium carrots, thinly sliced
• 50 g cabbage, finely sliced
• 3 stalks of green onion, finely chopped
• 100 g shredded chicken
• 3 cloves garlic, minced
• Red bird’s eye chilies, to taste
• 1 tsp seasoning powder
• Fish sauce, to taste
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1/2 tsp salt

Batter (Dipping) Ingredients:

• 100 g all-purpose flour
• 50 g rice flour
• 50 g tapioca flour
• 200 ml AQUA water
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp seasoning powder
• 3 cloves garlic, finely minced
• 1/2 tsp baking powder
• 1/2 tsp chicken marinade seasoning

Cooking Instructions:

1. Boil the chicken with instant marinade seasoning until fully cooked and tender.
2. Once cooked, remove, shred the chicken, and set aside.
3. Sauté the garlic until fragrant.
4. Add all filling ingredients and stir well until slightly moist.
5. Add pepper, salt, sugar, and seasoning powder.
6. Adjust the taste, and once it is right, remove from heat and set aside.
7. Prepare the batter by mixing all-purpose flour, rice flour, tapioca flour, seasoning powder, pepper, and salt.
8. Gradually add AQUA water while stirring until well combined and smooth.
9. Slice the tofu, then fill it with the prepared filling mixture.
10. Fry in hot oil until golden brown.
11. Remove and serve warm.

5. Spicy Vermicelli Stuffed Tofu (Tahu Isi Bihun Pedas)

If you want a lighter filling that is still savory and spicy, vermicelli stuffed tofu is a perfect choice. It has a soft texture on the inside with a deliciously rich flavor. Here is the spicy gehu recipe with vermicelli filling:

Main Ingredients:

• 10 pieces of brown tofu (hollow fried tofu / tahu pong)
• 300–500 ml cooking oil

Filling Ingredients:

• 1 carrot, coarsely grated
• 1 package of corn vermicelli
• 1 stalk green onion, thinly sliced
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 3 shallots, minced
• 2 bird’s eye chilies (add more if you like it spicier)
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp stock powder
• 1/4 tsp ground black pepper

Batter (Coating) Ingredients:

• 25 g rice flour
• 25 g tapioca flour
• 75 g low-protein all-purpose flour
• 150 ml water
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1/8 tsp stock powder
• 1/8 tsp baking powder

Cooking Instructions:

1. Sauté all sliced and minced spices until fragrant.
2. Add the grated carrot and stir until evenly combined.
3. Add the cooked vermicelli, green onion, celery, chilies, and seasonings such as salt, sugar, pepper, and stock powder.
4. Pour in a small amount of water, then mix well.
5. Adjust the taste; once it is correct, remove from heat and set aside.
6. Prepare the hollow fried tofu, then cut a slit in the middle.
7. Fill the tofu with the cooled vermicelli mixture. Repeat until all tofu is filled.
8. Prepare the batter coating. Dip the filled tofu into the batter, then fry in hot oil until golden brown.
9. Remove and drain.
10. Spicy vermicelli stuffed tofu is ready to be served crispy and warm.

Those are some spicy gehu recipes and various spicy stuffed tofu variations you can try at home. Each recipe offers different fillings and flavors, so you can adjust them to your taste, whether you prefer something spicy, savory, or packed with vegetables.

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