Fried tofu filled with pork

Fried tofu filled with pork

Ðậu phụ nhoi thịt heo

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

The best place to enjoy this dish is at one of the many eateries at the central market in Dalat, where you can observe the frenzied pace of market life from your table while savouring these tasty flavours.

Ingredients

Quantity Ingredient
50g cellophane noodles
vegetable oil, for deep-frying
4 x 150g firm tofu
500g minced pork
4 red asian shallots, finely chopped
1/4 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 spring onions, thinly sliced
Soy chilli dipping sauce, to serve

Tomato sauce

Quantity Ingredient
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tablespoon vegetable oil
4 tomatoes, peeled, seeded and roughly chopped
1 teaspoon caster sugar
1 tablespoon fish sauce
1/2 teaspoon freshly ground black pepper

Method

  1. Soak the noodles in hot water for 1 minute, then drain and refresh under cold running water. Drain the noodles, then cut into 3 cm lengths using kitchen scissors.
  2. Heat about 2 cm of oil in a wok or deep frying pan. To test the oil, place the tip of a wooden chopstick into the oil -when bubbles slowly rise to the surface, the oil is hot enough to use.
  3. Cut each tofu block in half, then dry thoroughly with paper towel. Carefully lower half the tofu into the oil and cook for 3 4 minutes, until lightly golden. Remove from the oil with a slotted spoon and drain on paper towel. Repeat with the remaining tofu.
  4. When cool enough to handle, make a slit in each tofu piece with the tip of a sharp knife. Enlarge this pocket by using a spoon to remove a third of the tofu inside and placing it in a bowl. Add the noodles, pork, shallot, sugar, salt and pepper to the tofu in the bowl and mix together well. Insert the mixture into the tofu pockets, taking care not to tear the tofu.
  5. Return the filled tofu to the hot oil and cook for a further 5-6 minutes, or until a deep golden colour. Remove and drain well on paper towel.
  6. To make the tomato sauce, sauté the onion and garlic in the oil over medium heat for 3-4minutes, until translucent. Stir in the tomatoes, sugar, fish sauce and pepper and simmer for 5-6 minutes. If the mixture is too dry, add a small amount of water to achieve a sauce-like consistency.
  7. Add the tofu to the tomato sauce and cook for 1 minute to heat through. Sprinkle with the spring onion and serve with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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