Stuffed pan-fried tofu from The Tofu Cookbook by Becky Johnson
An easy accompaniment for a main course, or a great appetizer. Squares of fried tofu stuffed with a blend of chilli and chestnut give a piquant jolt to the delicate flavour. The tofu has a crispy c...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Mixing bowl
- Spoon
- Skillet
- Spatula
Ingredients
- 5 ml/1 tsp sesame oil
- 30 ml/2 tbsp Thai fish sauce
- 7 1/2 ml/1½ tsp cornflour (cornstarch)
- 2 eggs
- 600 g/1 lb 6 oz firm tofu, drained
- 10 ml/2 tsp sesame seeds
- vegetable oil, for shallow-frying
- 2 green chillies, finely chopped
- 2 chestnuts, finely chopped
- 6 garlic cloves, crushed
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