Fried Stuffed Tofu

Method9 steps · about 35 min

1. 1

   Step 1: Bring enough water to cover the 16 oz firm tofu to a boil and add the 1 tsp blanching salt. Carefully add the tofu and boil for 5 minutes. Lift out and drain in a strainer or colander.

   Blanch tofu 5 minutes · 5 minUses 1 tsp blanching salt; water drained · 16 oz firm tofu · Water to cover tofu for blanching, as needed

   
2. 2

   Step 2: Cut aromatics: Mince the cilantro (1/4 oz) and the green onions (3 stalks).

   Uses 1/4 oz cilantro, minced · 3 stalks green onion, minced

   
3. 3

   Step 3: Prepare fish & shrimp (6 oz): Set the fish onto your cutting board and pat it dry with paper towels. Then, cut into small strips. Use the flat side of your knife to smash the fish into a paste.; Peel off the shells of the shrimp.; Score along the back of each piece of shrimp to expose the veins. Wash the shrimp in a bowl of water and rinse the veins out.; Then, use the side of the knife to smash the shrimp into paste, just like you did with the fish.; Once the shrimp is mashed up, fold it into the fish paste to combine, and mash them together into one rather homogenous paste.; (Instead of smashing by hand, you can also put the fish and shrimp into a food processor and process the proteins into paste with some electronic help.); Once the fish and shrimp are well-combined, place the paste into a bowl.

   Uses 6 oz sole fish, made into paste · 6 oz shrimp, peeled, deveined and made into paste · Water for rinsing deveined shrimp, as needed

   
4. 4

   Step 4: Mix the separate 1 tsp seafood-filling salt, 1/2 tsp filling sugar, 1/4 tsp white pepper, 2 tsp cornstarch and 2 tbsp filling water beside the combined fish-and-shrimp paste, then mix thoroughly into it. Add 1 tsp sesame oil and all the prepared cilantro and green onions. Keep chilled until stuffing.

   Uses Combined fish-and-shrimp paste · 1 tsp salt for seafood filling · 1/2 tsp sugar for seafood filling · 1/4 tsp white pepper · 2 tsp cornstarch for seafood filling · 2 tbsp water for seafood filling · 1 tsp sesame oil · Minced cilantro and green onions

   
5. 5

   Step 5: Mix 2 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tbsp rice vinegar, the separate 2 tbsp dipping sugar and 2 tbsp boiling water in a clean bowl. Optionally add 1/2 tsp chili sauce or adjust to taste. Keep this dipping sauce separate from raw seafood.

   Uses 2 tbsp light soy sauce for dipping sauce · 1/2 tsp dark soy sauce for dipping sauce · 1 tbsp rice vinegar · 2 tbsp sugar for dipping sauce · 2 tbsp boiling water for dipping sauce · 1/2 tsp chili sauce, optional

   
6. 6

   Step 6: Prepare tofu for stuffing: Pat the tofu dry with paper towels or a clean kitchen towel. Any water left on the surface will make the oil splatter when frying, so try to get the tofu reasonably dry.; Cut each block of tofu across each diagonal so that each block results in four triangles.; Use a small spoon or the tip of your knife to carve out a deep space in each tofu triangle. It’s easiest to use the longest (hypotenuse!) side of the triangle. Be careful not to break the sides of the tofu; while making enough room for a good amount of filling, you still want to keep it structurally intact.; Once you’ve carved out pockets in all the tofu triangles, gather the leftover tofu bits together. Just like you smashed the fish and shrimp paste, use the side of your knife to smash up the tofu. Mix that into the fish and shrimp paste to bulk up the filling.

   Uses Blanched drained tofu for carving and scraps · Seasoned seafood filling

   
7. 7

   Step 7: Spoon the seafood-and-tofu paste into the tofu pockets, packing it in without air spaces and without overstuffing. Reserve any extra paste separately for immediate thorough cooking rather than overfilling the tofu.

   Uses Carved tofu triangles and seafood filling mixed with tofu scraps

   
8. 8

   Step 8: Heat enough of the 10 oz corn-oil supply to cover the tofu in a suitable pot without overfilling it. Bring the oil to 350°F (177°C). Carefully add stuffed tofu and fry 3–4 minutes until lightly golden. Remove, then bring the oil to 375–400°F (191–204°C). Return the tofu and fry a second time for 3–5 minutes until deeper golden, crisp and the seafood filling is opaque and cooked through, reaching at least 63°C in the centre. Continue as needed rather than relying on color alone. Drain excess oil while cooking the sauce.

   First tofu fry; follow with separate 3–5-minute second fry · 4 minUses Stuffed tofu triangles · 10 oz corn-oil frying supply; consumption unknown

   
9. 9

   Step 9: Pour the prepared dipping sauce into a clean pan over medium-low heat. Cook about 2 minutes until thickened to your liking; add a little additional water only if needed to thin it. Pour into a serving bowl and serve alongside the drained, fully cooked stuffed tofu.

   Warm and thicken dipping sauce · 2 minUses Prepared clean dipping sauce · Additional water to thin dipping sauce, only as needed · Drained fully cooked fried stuffed tofu