Yen Can Cook ~ Stuffed Tofu Puffs & Stuffed Boiled Eggs
Little golden blocks of tofu puffs, stuffed with a tasty meat filling, it’s delectable and totally addictive, this recipe is a great way to enjoy tofu puffs!
This recipe is very versatile, you could practically put anything into these puffs. If you don’t like pork filling as suggested, you could try using chicken paste, fish paste or prawn paste or combination meat mixture with any of them. You could also add some water chestnuts for crunch. Just play with different ingredients to find the ideal stuffing for you!
Ingredients (Serve: 3-4)
12 tofu puffs, rinse and squeeze dry
Cooking oil
Filling
400g-450g minced pork (with 20% fat)
2-3 stalks spring onion, chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese cooking wine
¼ teaspoon pepper
1 tablespoon cornstarch
1 teaspoon sesame oil
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Step 1: In a big mixing bowl, add in all ingredients of filling, mix well with chopsticks and stir in one direction till the meat mixture comes together in a sticky paste.
Step 2: Cut an opening on the tofu puff by using a pair of scissors. Fill the meat mixture into the “pocket” tofu puff.
Note: Alternatively, you can do this step in another way. Halve the tofu puff but don’t cut till the end, then carefully turn it inside out to form a pouch. Fill the meat mixture into the pouch. But if you do it this way, you may need to deep fry the tofu puff for that crunchy texture instead of pan fry in this recipe.
Since I have some extra meat mixture, I also made this stuffed boiled egg. Just halve the hard boiled egg and put the meat mixture on top. The result will like the photo above after pan fried (I quartered the stuffed egg for photography purpose).
Step 3: Prepare the steamer then steam the stuffed tofu puffs (Step 2) for 8-10 minutes. Remove and set aside.
Note: You may make extra then freeze them in the fridge too.
Step 4: Heat up cooking oil in a skillet, put in the stuffed tofu puffs with meat mixture side down, pan fry till nicely browned. Flip and cook on the tofu puff side till nicely browned as well. Continue with the stuffed eggs if you make any too.
Step 5: Serve.
HAPPY COOKING! #stayhealthy #staysafe
I do these stuffed tofu puffs like you do all the time too…but I use (pre-bought) fish paste instead of minced pork. I think fish paste cooks faster (when you pan-fry them) than the thicker minced meat. I will try with minced meat but will pan-fry them on lower heat to cook through as it’s added work to steam them first…hehe! 😉
Kris, I always worry of the under-cooked problem when I pan fry any meat, so to put the fear to rest, I steam them first (although this method cannot be applied to all dishes). >_<
this is delicioussss
KY, it is, I must admit.