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.