Stuffed Tofu

🛒 Ingredients

• 8-10 pieces of medium-sized brown tofu skin/pong tofu
• One cup (100 grams) of purple cabbage, thinly sliced
• One medium carrot (roughly grated or cut into thin matchsticks)
• One stalk of spring onion, finely sliced
• 2 cloves of garlic, finely chopped
• 1/2 teaspoon ground pepper
• 1/2 teaspoon mushroom stock powder
• Salt to taste and a pinch of granulated sugar
• One tablespoon of vegetable oil (for sautéing the filling)
• 1/2 cup all-purpose flour
• 1/4 cup rice flour (the secret to making the outer skin of tofu extra crispy and long-lasting)
• 1/4 teaspoon turmeric powder (to give a beautiful natural bright yellow color)
• Sufficient cold water and a pinch of salt (stir well until it thickens moderately)
• Enough cooking oil (for frying tofu)
• Fresh green chilies to taste

👩‍🍳 Instructions

1. 1

   To make the baby vegetable filling, heat a tablespoon of vegetable oil in a skillet over medium heat. Sauté the chopped garlic until fragrant. Add the sliced purple cabbage, grated carrots, and spring onions. Season with salt, ground pepper, mushroom stock, and a pinch of sugar. Stir-fry for 2 to 3 minutes, until the vegetables are slightly wilted but still retain some texture. Remove from heat and let cool slightly.

2. 2

   Prepare the tofu: take the brown skinned tofu, make a small slit on one side using a sharp knife to create an empty pocket on the inside. (remove a little of the white tofu filling if it's too dense to fit a lot of vegetables)

3. 3

   Fill the tofu: Use a small spoon to pack the sautéed purple cabbage and carrots into the tofu pockets, compacting them neatly. Repeat this process until all the tofu is filled.

4. 4

   Make the dipping batter: in a medium bowl, combine the flour, rice flour, turmeric powder, and a pinch of salt. Pour in cold water little by little while stirring evenly until it forms a thick, wet dough.(make sure the consistency is thick enough so that it sticks perfectly to the tofu)

5. 5

   Fry the stuffed tofu: heat a large amount of cooking oil over medium high heat. Dip the stuffed tofu one by one into the wet flour mixture until evenly coated, then place into the hot oil. Fry for 5 to 6 minutes, turning occasionally, until the outer layer of flour turns golden brown and crispy. Remove and drain on kitchen paper.

6. 6

   Serve: Arrange the crispy purple cabbage stuffed tofu on a black wooden board or serving plate. Add a few fresh green chilies between the tofu slices as a garnish. Your super warm stuffed tofu is ready to be enjoyed.