What can I say? Tofu is a favourite. It is also low in cholesterol and high in protein. This stuffed tofu dish, in this case, is a way of lessening the meat on the menu, which kids won’t notice.
This is inspired by some Chinese restos I’ve been to. And so I wanted to have something like it at home.
The thought hit me when I was doing the weekly grocery, wondering how else I could have my stuffed tofu. There were four kinds in the chiller section: the small square ones, which are more dense, the big blocks, which are softer to the touch, silkier block versions and those in tube-like plastic, which are Japanese tofu. Finally, I picked the Chinese tofu, about 5 x 7 inches and 1 ½ to 2 inches thick.
This looks like a fancy dish because of some prep. However, it is economical and easy because all one must do is mix, assemble and fry.
Heavenly Stuffed Tofu Recipe
- 200 grams ground pork (minced pork) - lean
- 1 small green onions (scallions or green shallots) - finely chopped
- 144 inches carrots - finely chopped
- 1 sprig parsley - finely chopped
- 1 small egg
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup cooking oil
- Mix the meat, veggies, and leaves and set aside.
- Carefully slice the big block into smaller blocks, about 6. Depending on the size, you can have as many as 8. These are soft— but denser than custard. Scoop out the centre of each block. I would use a teaspoon for this so as not to create a gaping hole or break the edges. Mix the excess tofu with the meat mixture and add the egg, which will serve as a binder. If you find the mixture a bit watery because of the tofu, add a teaspoon or so of flour. Salt and pepper to taste.
- Get a heaping tablespoon of the meat mixture and put it in the hole created on the tofu.
- Thoroughly heat oil in a deep pot but ensure it is not smoking. Ensure that the stuffed tofu is submerged in the oil to ensure even cooking and that the tofu will not fall apart.