In a food processor, chop chicken, carrots, zucchini, onion and garlic, either finely or roughly, it’s up to you (if you like texture in your fritters, roughly it is 😉). Place into a pan and cook in unsalted butter, then stir in celery salt, white pepper and cornstarch, followed with bean sprouts. Set aside.
Snip the top of your puff tofu, fill center with filling. As for firm tofu, cut into triangles, and scoop up center to create cavity, and fill cavity with filling. You can use the scoop up tofu for stir fry or other dish
In a bowl, mix flours and bouillon powder, pour in enough water. You need to achieve batter that isn’t runny nor thick
Dip filled tofu in batter and fry until golden brown
Meanwhile, make Sambal Petis (shrimp paste sauce)
In a small pan, mix petis, crushed garlic and crushed bird eye chilies, cook until bubbly, adding water and cornstarch as needed
Serve fried tofu with the sambal