RCI-SN.002.0280.001
Stuffed Fried Tofu 2
Stuffed Fried Tofu 2 from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- blocks tofu2 unit
- 6 unit
- bamboo shoot1 unit
- 2 stalks
- 4 unit
- 1 teaspoon
- to 1 teaspoon granulated sugar1/2 unit
- 2 teaspoons
- egg1 unitbeaten
- gluten burger1 to 1 1/2 cups
- water from Mushrooms1 cup
- 1 teaspoon
Method
1
Soak the dried mushrooms in hot water for 15 minutes until softened, then drain and reserve the soaking liquid; finely chop the rehydrated mushrooms, water chestnuts, bamboo shoot, and green onion.
2
Press the tofu blocks between paper towels or cloth with weight for 10 minutes to remove excess moisture, then carefully slice each block horizontally into thin sheets.
3
Combine the gluten burger, chopped mushrooms, water chestnuts, bamboo shoot, green onion, salt, granulated sugar, and ginger juice in a bowl; mix until a cohesive filling forms.
4
Lay out the tofu sheets and spoon a portion of filling onto each piece, then fold or roll to enclose the filling securely.
5
Brush or dip the filled tofu pieces in beaten egg, coating all sides evenly.
6
Heat oil in a deep pan or wok over medium-high heat until shimmering, then carefully place the egg-coated tofu parcels into the hot oil.
8 minutes
7
Fry for 3 to 4 minutes per side until golden brown and crispy, turning carefully with a spatula or slotted spoon.
8
Remove the fried tofu to a plate lined with paper towels to drain excess oil.
9
Pour the reserved mushroom soaking liquid into a small saucepan and stir in the soy sauce; simmer for 2 minutes to create a light sauce.
10
Arrange the fried tofu parcels on a serving plate and drizzle with the mushroom-soy sauce, or serve the sauce on the side for dipping.