I like to buy the stuffed tofu puffs from my neighbourhood wet market which are freshly made everyday and I’d cook them like how I would a soupy yong tau foo. In every puff, there would always be crunchy bits of prawns besides the well seasoned minced pork. This time, I decided to make them myself (means it’s MSG free!) and it’s really not that difficult to do it. I even made a savoury sauce using oyster sauce to go with the puffs which I chose to steam rather than boil as I didn’t want the filling to drop out of the pocket. A healthy dish that’s wholesome and delicious. Enjoy this Stuffed Tofu Puffs Recipe! ๐
Stuffed Tofuย Puffs Recipe
Ingredients (makes 20 pieces)
10 cubic-shaped tofu puffs, cut into halves
500g minced pork
200g tiger prawns, deshelled & deveined
spring onions as garnish
Seasonings for the filling:
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp chicken seasoning powder
pinch of sugar
a few dashes of white pepper
Seasonings for the sauce: (combine in bowl)
1/4 cup water
1 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp chicken seasoning powder
Instructions
1. Using a cleaver, coarsely mince the prawns. Transfer to a bowl together with the minced pork and seasonings. Stir to combine.
2. Fill each tofu puff pocket with the meat mixture and transfer the stuffed puffs to a steaming dish.
3. Steam at high heat for 10 minutes. Pour the sauce over the puffs and continue to steam for another 5 minutes. Garnish with spring onions and serve hot.
Thank you for dropping by my blog!
Mmmmm this looks so good!
Thanks ๐
those looks so good. I have to give them a try. Thanks for stopping by my blog today ๐
Hi, these look great. I have recently rediscovered tofu so am now looking for new recipes to try out. Will put this one on my list to make ๐
I love cooking and eating tofu ๐ I have a few more tofu recipes that you may be interested so feel free to check them out when you’re free ๐
I am vegetarian and this is a really good one and I am going to make this over the weekend
Hi Chelvi, this recipe isn’t vegetarian as meat is used but I have a suggestion to replace the meat filling with firm beancurd, fermented beancurd (tempeh) and/or assorted mushrooms. Oooh, now this gives me an idea to remake it into a vegetarian dish ๐
It’s a pity I can’t find tofu puffs in Toulon (south of France). I’ll change them for vol-au-vent!
Sounds like a great idea! ๐