Pan-Fried Stuffed Tofu (煎酿豆腐)
For fans of tofu and stuffed dishes, 煎酿豆腐 or Pan-Fried Stuffed Tofu is a real treat. It's a classic Cantonese dish that's packed with flavors and textures. The tofu serves as little pockets that hold a delicious mixture of minced meat and seasoning, while pan-frying locks in the flavors and gives the tofu a delightful, crispy exterior.
Ingredients
- 4 blocks of firm tofu each block about 6cm square
- 200 g ground pork or chicken
- 1 small carrot finely minced
- 2 cloves garlic minced
- 2 spring onions finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil for frying
Sauce:
- 1 tablespoon oyster sauce
- 1/2 cup water
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
Instructions
Prepare Tofu Blocks:
- Cut each block of tofu into halves horizontally to create a pocket for the stuffing. Be careful not to cut all the way through.
Prepare the Filling:
- In a mixing bowl, combine ground pork, minced carrot, minced garlic, and chopped spring onions.
- Add soy sauce, oyster sauce, salt, white pepper, and cornstarch to the meat mixture. Mix until well combined.
Stuff the Tofu:
- Carefully spoon the meat mixture into the pockets of each tofu block. Press lightly to ensure the filling stays inside.
Pan-Fry the Tofu:
- Heat a pan over medium heat and add vegetable oil.
- Once the oil is hot, carefully place the stuffed tofu blocks filling-side down into the pan.
- Cook until the meat filling is browned and slightly crispy, then flip to cook the other side of the tofu until golden brown.
Prepare the Sauce:
- In a small saucepan, combine all the sauce ingredients.
- Bring to a simmer while stirring, until the sauce thickens.
Combine and Serve:
- Place the pan-fried stuffed tofu on a serving dish and pour the sauce over them.
- Optional: garnish with some chopped spring onions or sesame seeds for added flavor and texture.
