Fried Stuffed Tofu

Name: Fried Stuffed Tofu (煎釀豆腐)
Cuisine: Chinese
Ingredients: 100 g (3½ oz) skinless dace fillet (swapsies: coley fillet); ¼ teaspoon salt; ¼ teaspoon cracked black pepper; ¼ teaspoon sugar; 2 sprigs of fresh coriander (cilantro); 1 spring onion (scallion); 1 spring onion (scallion); 100 g (3½ oz) skinless dace fillet (swapsies: coley fillet); 3 tablespoons hoisin sauce, mixed with 1 tablespoon water; 2 tablespoons sriracha chilli sauce; 1 teaspoon pure sesame oil; ½ tablespoon cornflour (cornstarch); ½ tablespoon cornflour (cornstarch); 3 tablespoons hoisin sauce, mixed with 1 tablespoon water; 2 sprigs of fresh coriander (cilantro); 1 clove of garlic; vegetable oil, for frying; cornflour (cornstarch), for dusting; cornflour (cornstarch), for dusting; 1 block of firm fresh tofu

煎釀豆腐

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

1 block of firm fresh tofu
cornflour (cornstarch), for dusting
vegetable oil, for frying

Asia
Hong Kong (China)
Fish course
Snack
Starter
Pescatarian
Street Food

Method

Finely chop the garlic, coriander (cilantro) and spring onion (scallion). Put the fish fillet, chopped garlic, salt, pepper, sugar, sesame oil and cornflour (cornstarch) into a food processor and blitz well until a smooth paste is formed. Once blitzed, mix in the spring onion and coriander.

Slice the tofu into 3