Prawn Stuffed Tofu
 
 
savory and light prawns stuffing in tofu
Author:
Recipe type: Main dish
Cuisine: Chinese
Ingredients
  • 1 12 oz. packet deep fried tofu rectangles or squares
  • ½ lb. peeled, cleaned prawns and chopped into small pieces or paste
  • 1 egg white
  • 2 teaspoon mirin - Japanese sweet cooking wine
  • 1 tablespoon grated ginger juice
  • 1 green onions finely chopped
Instructions
  1. First, prepare the tofu. Place the tofu in a colander and pour hot water over the top. I think this is an important step because it refreshes the tofu and gets rid of excess oil.
  2. Slice the tofu on the diagonal then make a small incision in the center of the tofu. Don’t make this too deep; otherwise, you will tear the tofu. Handle the tofu gently.
  3. Grate the ginger and squeeze out the juice until you have about a tablespoon.
  4. In a small bowl, add the chopped prawn, chopped green onions, ginger juice, mirin and the egg white. Mix well.
  5. To stuff tofu, sometimes they remove some of the white part of the tofu to make more space for the stuffing mix. However, I find this unnecessary and a waste. Gently, open the slit and stuff with the prawn mix.
  6. Heat a frying pan and when hot add cooking oil, such as canola or vegetable.
  7. Place the stuffed side down in the pan to cook first. Cover the pan and lower the heat to medium low. Cook for a couple minutes.
  8. Open lid and cook the other sides of the tofu. There is no added flavoring, but if you need to add some liquid, I use either sake, rice wine, or just some water.
Recipe by Asian Lifestyle Design at https://asianlifestyledesign.com/2012/04/prawn-stuffed-tofu/