Fried Stuffed Tofu: The Perfect Snack! (炸豆腐角)

Por Made With Lau · 45 min

Ingredientes

Modo de preparo

1. Boil a pot of water with salt. Add the tofu and boil for 5 minutes, then lift it out and drain in a strainer.
2. Mince the cilantro and green onions.
3. Pat the fish dry, cut into small strips, then smash with the flat of a knife into a paste.
4. Peel the shrimp, score the back to expose the vein, rinse it out, then smash into a paste and fold into the fish paste until one smooth mixture forms. A food processor can be used instead.
5. Put the fish and shrimp paste in a bowl. In a separate bowl, combine 1 tsp salt, 0.5 tsp sugar, 0.25 tsp white pepper, 2 tsp cornstarch and 2 tbsp water, then mix thoroughly into the paste.
6. Stir in the sesame oil, minced cilantro and green onion.
7. In another bowl, combine 2 tbsp light soy sauce, 0.5 tsp dark soy sauce, 1 tbsp rice vinegar, 2 tbsp sugar and 2 tbsp boiling water, optionally add 0.5 tsp chili sauce, and mix well. Taste and adjust.
8. Pat the tofu dry. Cut each block diagonally into four triangles. Hollow out a deep pocket in each triangle without breaking the sides.
9. Smash the leftover tofu bits with the knife, mix them into the filling, then spoon the filling into the pockets, filling fully without overstuffing.
10. Heat a pot on high and add enough oil to cover the tofu. Heat until it reaches 350°F, or until a wooden chopstick makes small bubbles. Fry the stuffed tofu 3-4 minutes, until just golden.
11. Remove the tofu, heat the oil to 375-400°F, and fry again for 3-5 minutes, until deep golden and crispy. Drain well.
12. In a clean pan on medium-low, cook the sauce for about 2 minutes until thickened to your liking; thin with a little water if too thick. Serve with the tofu.

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