These spicy tofu martabak sticks are crispy on the outside and filled with seasoned mashed tofu, chilies, and eggs. Rolled into long sticks and fried until golden, they make a flavorful snack that’s perfect with extra chili sauce.
Why You’ll Love This Recipe
- Crispy wrapper with a spicy, savory tofu filling
- Easy to roll and fry with everyday ingredients
- Great for snacks, parties, or a quick spicy treat
Key Ingredients & Substitutions
- Firm tofu – Mashed for a soft, protein-rich filling. Extra-firm tofu holds texture best; drain well before mashing.
- Bird’s eye and red chilies – Deliver the signature heat. Reduce the number for a milder version.
- Shallots and garlic – Build the aromatic base of the spice paste.
- Eggs – Help bind the filling and add richness.
- Spring roll wrappers – Create the thin, crispy outer shell. Thin wonton wrappers can work in a pinch.
Quick Expert Tips
- Drain the tofu thoroughly so the filling stays firm and doesn’t make the wrappers soggy.
- Sauté the spice paste until fragrant before adding the tofu for deeper flavor.
- Seal the edges of the wrappers well with a little water or egg wash to prevent the filling from leaking during frying.
Recipe Card
- Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 10–12 sticks | Calories: ~150
- Ingredients:
- 7 pieces firm tofu, mashed
- 10 bird’s eye chilies
- 8 curly red chilies
- 4 shallots
- 2 garlic cloves
- 1 teaspoon salt
- ½ teaspoon chicken stock powder
- ½ teaspoon ground pepper
- 1 stalk green onion, chopped
- 2 eggs
- Spring roll wrappers
- Oil for frying
- Equipment:
- Blender or food processor
- Mixing bowl
- Frying pan
- Wooden spoon
- Knife and cutting board
- Instructions:
- Mash the tofu until fine and set aside.
- Blend the bird’s eye chilies, red chilies, shallots, and garlic into a paste.
- Heat a little oil in a pan and sauté the chili paste with salt, chicken stock powder, and pepper until fragrant.
- Add the mashed tofu and mix well.
- Stir in the chopped green onion and crack in the eggs. Cook, stirring, until the eggs are fully combined and the mixture is dry.
- Place a portion of the filling along one edge of a spring roll wrapper. Roll tightly into a long stick and seal the edge.
- Heat oil in a pan over medium heat. Fry the sticks until golden and crisp on all sides. Drain on paper towels.
- Serve hot with chili sauce or fresh green chilies.
Storage & Reheating
- Refrigerator: Store cooled sticks in an airtight container for up to 2 days.
- Freezer: Freeze uncooked rolled sticks on a tray, then transfer to a bag for up to 1 month. Fry from frozen.
- Reheating: Warm in a 350°F oven or air fryer for 6–8 minutes until crisp again.
Final Thoughts
These spicy tofu martabak sticks deliver big flavor in a crispy, handheld package. The combination of soft seasoned tofu and a golden fried wrapper makes them hard to stop eating. Give the recipe a try and leave a 5-star rating plus a comment to let me know how they turned out!