Pan Fried Stuffed Tofu With Oyster Sauce

Pan-Fried Stuffed Tofu With Oyster Sauce

Pan-Fried Stuffed Tofu With Oyster Sauce

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   12 Points
Cuisine
  • side dish
Comments
Ingredients
  • 1/2 teaspoon Chicken bouillon
  • 2 teaspoons Ginger, minced
  • 125 grams Ground meat, such as beef, pork, chicken or turkey
  • 5 tablespoons Light soya sauce
  • 2 inches Dried mushrooms (soaked water and chopped finely)
  • 5 tablespoons Oyster sauce
  • 1 teaspoon White pepper powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Sesame oil
  • 1 stalk Spring onion, chopped
  • Sugar
  • 300 grams Tofu
  • 90 ml Water
Instructions

Combine all the ingredients for the filling in a bowl and stir until the mixture is well-blended. Stir together all the ingredients for the sauce in a small bowl. Set aside.

Cut the tofu into 10 rectangles, each about 4x7cm in size. Using a spoon to hollow out the center of each tofu rectangle to make a little box. Pat the tofu 'boxes' dry and dust them lightly with cornstarch. Fill each with about 1 tablespoon of the stuffing, mounding it slightly. Pat each piece of stuffed tofu with additional cornstarch.

Pour enough oil into a skillet to fill 3 inches.

Heat oil over medium-high heat to 150C/300F. Deep-fry the stuffed tofu, a few pieces at a time, until the tofu is golden brown and the filling is cooked through, about 5-6 minutes.

Remove with a slotted spoon and drain on paper towels.

Heat a skillet over high heat until hot.

Add 1 tablespoon of the reserved oil and swirl to coat the sides.

Add green onions and stir-fry until fragrant.

Add the sauce and bring to a simmer.Slip the fried tofu into the sauce and stir gently to coat.

Transfer the tofu onto a serving platter, and serve hot.

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