Saute carrot and cabbage until wilted, add the stock powder, stir well, just before remove it, add the bean sprouts, stir well. Again, once it’s cool, add it all inside tofu as filling.

Mix and stir well flour, rice flour, water, and stock powder and KEWPIE MAYONNAISE ORIGINAL.

Add tofu and tempeh alternately into hot oil that already being heated before, fry until cooked.

Serve with mayo dip sauce.

Wash and clean the vegetables, slice finely, add into a bowl.

Add flour, rice flour, water, stock powder, and KEWPIE MAYONNAISE ORIGINAL. Mix well.

Take a ladle, put into hot oil, remove, add bakwan mixture, then put into oil again, after half-cooked, gouge bakwan from the ladle, continue frying until cooked.

Fry ready-to-cook risol until cooked.

Serve bakwan and risol with mayo dip sauce.