Stuffed Pan Fried Tofu
In America Tofu is not as popular as it is in the Asian Culture. It’s bland and doesn’t have much flavor on its own. This recipe is a great appetizer. Squares of fried tofu are stuffed with a blend of chilies, garlic and water chestnuts, that kick up the delicate creamy flavor of the tofu. The wonderful part of this recipe is that the tofu has a crispy coating, surrounding a creamy texture with a spicy crunchy filling. This recipe will serve 6 appetizer portions.
- 2 blocks of firm tofu
- 3 tbs of Thai fish sauce
- 2 tsp of sesame oil
- 3 eggs
- 2 tbs of corn starch
- Canola oil for frying
- 3 green Thai or Serrano chilies, finely chopped
- 6 cloves garlic, minced
- 1 can water chestnuts, drain and minced
- 3 tsp sesame seed
- Cut the two blocks of tofu into 1 inch slices and then cut each slice in half. Place the tofu in between paper towels and blot to remove as much moisture as possible.
- Mix the Thai fish sauce and the sesame oil.
- Transfer the tofu slices to a shallow bowl and coat them with the fish sauce mixture. Let marinate for 20 minutes.
- Add all of the filling ingredients to a bowl and mix them them well. Set aside.
- Beat the eggs in a shallow dish. Add the cornstarch and whisk until well combined.
- Place the tofu slices into the beaten egg mixture and make sure they are coated evenly on all sides.
- Place a frying pan over medium heat and add enough canola oil to cover pan by 1 inch.
- Add the tofu slices to the pan and saute, turning over once, until they are golden brown.
- Once cooked, make a slit down the middle of each slice with a sharp knife, without cutting all the way through.
- Gently stuff a large pinch of the filling into each slice and serve.