Stuffed Pan Fried Tofu

  • 50 mins

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.


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