Yeah, right. Ugly flowers. Sometimes, when I have lots of thing to do, I like to torture myself by cooking something simple, made difficult.
Tofu puffs. Minced meat. Deep frying. Crunch crunch.
I made these before years and years ago and never made them since.
As usual, a gene in my DNA compels me to go into overdrive in the kitchen. Sure, it's Sunday. A day of rest. But no. I have to overachieve and cook all sort of things (which I get to eat, or course).
Two diagonal slits are made on the tofu puff and then the tofu puff is inverted to create a pouch. This pouch is then filled with minced meat and deep fried till golden brown and crispy.
They are great eaten while hot and crunchy. Make sure you season your minced meat well and this snack is da bomb! I love it dipped in sweet chili sauce.
But once cooled, well, you end up with a leathery tofu puff which is not pleasant to eat. You can always re-fry them or simply heat them up in the oven.
Stuffed Tofu Puffs
Recipe source : Phong Hong
- 10 tofu puffs (you can rinse in hot water first and squeeze dry to remove excess oil. I was too busy, so I didn't)
- oil for deep frying
For meat stuffing :
- 300g minced meat
- 1 big onion, finely minced
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- 1 tbsp tapioca starch (or cornflour)
1. Cut two diagonal slits on each tofu puff.
2. Carefully invert the puffs to create pockets. Set aside.
3. To make meat stuffing, add all ingredients together and mix until sticky and gluey (I used my hand).
4. Take some of the meat stuffing and fill each tofu puff.
5. Heat oil in a wok and deep fry the tofu puffs in batches until golden brown and crispy.