I’m not a huge fan of tofu, but I do love fried tofu puffs. They’re great in a stirfry and they soak up whatever flavours you throw at them. They’re also perfect for stuffing.
Thanks to my stepdad for the inspiration:
Stuffed Tofu Puffs (serves 4)
1 package tofu puffs (about a dozen)
1 lb. ground pork
1 lb. whole shrimp, heads removed and reserved, tails peeled & deveined
1/2 cup Shiitake mushrooms (soaked for a couple of hours if dried)
1 tablespoon sesame oil
1 tablespoon corn starch
1 teaspoon fish sauce
1/2 teaspoon white pepper
1 cup sweet chili sauce
6 cups canola oil for frying
Cut the tops off a dozen fried tofu puffs and hollow them out. The tofu inside is spongy like white bread, and will be perfect for the stuffing.
Combine the tofu stuffing with ground pork, Chinese mushrooms, shrimp, green onions, sesame oil, corn starch, fish sauce and white pepper.
Put the stuffing back into the tofu puffs. Try to place a shrimp or mushroom at the top for presentation.
Arrange the puffs into a steamer and lightly coat with corn starch. Steam for 30 minutes.
After steaming, set aside to cool. These would be good enough for a dim sum dish, but I’ve got more cooking planned for them.
Now onto the stirfry:
Satay Mango Stirfry (serves 4)
Reserved shrimp heads
2 cups fresh mango, roughly chopped
2 cloves garlic, chopped
1 knob ginger, smashed
1 tablespoon Malaysian satay paste
2 tablespoons canola oil
1 head broccoli, divided into small florets
1 red bell pepper, roughly chopped
2 stalks celery, chopped into 1″ pieces
6 leaves Thai basil, chopped
1 green onion, chopped
1 teaspoon sesame oil
Fry the shrimp heads in oil with your favourite satay paste. I prefer the Malaysian stuff. The shrimp heads add flavour to the oil – once they’re done, discard or enjoy as a chef’s snack.
Add the garlic and ginger to the fragrant oil and fry for a couple of minutes.
Add the celery, red pepper, broccoli, and cook for about 6 minutes.
Add the mango, green onions and sesame oil and cook for another minute.
Coat the tofu puffs with corn starch, salt and white pepper.
Fry for 10 minutes until they’re golden brown. Try not to crowd the fryer with too many puffs as it cools down the oil – make two batches if necessary.
Puff Daddy: Stuffed tofu puffs with sweet chili sauce and satay mango stirfry, served with rice.