1smallgreen onions (scallions or green shallots) - finely chopped
144inchescarrots - finely chopped
1sprig parsley - finely chopped
1smallegg
1teaspoonsalt
1teaspoonground black pepper
¼cupcooking oil
Instructions
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.