Indonesian Bakso with Tofu

Indonesian Bakso with Tofu

Cook 1 hr 35 mins
Serves 4

Bakso are smooth textured Indonesian balls found in food stalls throughout the country. They are typically served in a bowl of broth with noodles and a colourful mix of vegetables, topped with crispy fried onions and hot chilli sauce.

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200g Cauldron Organic Tofu, drained no need to press
1 tbsp vegetable oil
½ onion, diced
6 cloves of garlic, crushed
2cm piece of root ginger, grated or finely diced
½ tsp salt
200g tapioca flour
1 tsp baking powder
1 egg white

For stock:
4 sticks of celery, roughly chopped
Handful of celery leaves
4 carrots, peeled and roughly chopped
2 onions, roughly chopped
4 cloves of garlic, peeled
4cm piece of root ginger, peeled and chopped
1 cinnamon stick
½ tsp salt
½ tsp black pepper
2 litres of water

For Bakso in broth:
20 bakso (tofu balls)
2 carrots, peeled and cut into fine julienne strips
1.5 Litres of stock as per above recipe
1 Chinese cabbage, shredded
4 spring onions, sliced
1 bunch of fresh coriander, finely chopped
Handful of celery leaves, finely chopped
1 red chilli, finely chopped
400g cooked fine egg noodles (2 nests cooked as per pack instructions)
Salt, pepper and lime juice to taste
Serve with sambal oelek or other chilli sauce, crispy fried onions, lime juice


  1. To make the stock, place all ingredients in a pan and bring to the boil. Reduce to a simmer and cook for approximately 1 hour. Carefully strain to remove the vegetables.
  2. Whilst the stock is simmering, make the bakso (tofu balls). Preheat the oil in a pan and fry the onions until soft. Add the garlic and fry for 2-3 more minutes. Blitz the tofu in a food processor. Add the remaining bakso ingredients and combine well. Cover and chill for 30 minutes in the refrigerator. Divide the mix into 20 and roll out into small balls. Bring a large pan of lightly salted water to the boil then add 5 bakso, cook for 5-6 minutes until the balls float then remove and add another 5 bakso. Repeat until all balls are cooked.
  3. To make the bakso broth, heat the stock in a large pan, add the bakso balls and carrot and cook for 5 minutes. Add the cabbage, spring onions, coriander, celery leaves and chilli and cook for a further 2 minutes.
  4. To serve, divide the noodles into 4 bowls and pour the bakso broth over them. Garnish with chilli sauce, crispy fried onions and lime juice to taste.