Name: Stuffed pan-fried tofu
Yield: Serves 2
Cuisine: Korean
Ingredients: 2 eggs; vegetable oil, for shallow-frying; 5 ml/1 tsp sesame oil; 30 ml/2 tbsp Thai fish sauce; 2 blocks firm tofu; 2 green chillies, finely chopped; 7.5 ml/1½ tsp cornflour (cornstarch); 2 chestnuts, finely chopped; 6 garlic cloves, crushed; 10 ml/2 tsp sesame seeds

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

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 coating, surrounding a creamy texture, with a crunchy filling.

Ingredients

2 blocks firm tofu
30 ml/2 tbsp Thai fish sauce

Method

Cut the block of tofu into 2cm/¾in slices, and then cut each slice in half. Place the tofu slices on a piece of kitchen paper to absorb any excess water.
Mix together the Thai fish sauce and sesame oil. Transfer the tofu slices to a plate and coat them with the fish sauce mixture. Leave to marinate for 20 minutes. Meanwhile, put all the filling ingredients into