Fried stuffed tofu

Fried stuffed tofu

By
From
Hong Kong Diner
Serves
4
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
1 block firm fresh tofu
cornflour, for dusting
vegetable oil, for frying

The filling

Quantity Ingredient
1 garlic clove
2 sprigs fresh coriander
1 spring onion
100g skinless dace fillet, (swapsies: coley llet)
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon sugar
1/4 teaspoon pure sesame oil
1/2 tablespoon cornflour

Dipping sauces

Quantity Ingredient
3 tablespoons hoisin sauce, mixed with 1 tablespoon water
2 tablespoons sriracha chilli sauce

Method

  1. Finely chop the garlic, coriander (cilantro) and spring onion (scallion). Put the fish fillet, chopped garlic, salt, pepper, sugar, sesame oil and cornflour (cornstarch) into a food processor and blitz well until a smooth paste is formed. Once blitzed, mix in the spring onion and coriander.
  2. Slice the tofu into 3cm squares, roughly 1cm thick. Use a teaspoon to spoon out the inside of each square, to make a ‘crater’ in each square of tofu. Lightly dust each crater and the top edges of the tofu with 1/2 teaspoon of cornflour to help stick the filling to the tofu. Take roughly 2 teaspoons of filling and spread it carefully into each crater and generously over the top of the tofu squares. Repeat until either the filling is finished or there are no more tofu squares left to fill.
  3. Bring a frying pan to a medium-high heat, and cover the base with approximately 2 tablespoons of vegetable oil. Once the oil is hot, pan-fry the tofu pieces carefully, fish side first. Fry for 3–4 minutes, until golden brown, then flip the pieces over and fry for a further 3 minutes.
  4. Serve as a snack or starter, with the thinned-down hoisin sauce and sriracha chilli sauce for dipping.

Tip

  • If you don’t finish all the filling, you can use the rest to make simple fish cakes for a snack or starter. Just roll it into small fish balls, flatten and pan-fry.
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