Ingredients
| Filling Ingredients | |
|---|---|
| 1 medium carrot | |
| Cabbage (to taste) | |
| Bean sprouts (to taste) | |
| 2 stalks green onions | |
| 5 bird’s eye chilies (adjust to taste) | |
| Chicken broth | to taste |
| Salt | to taste |
| Wrapper Ingredients | |
|---|---|
| 6 tablespoons all-purpose flour | |
| 3 tablespoons Sajiku flour | |
| Chicken broth | as needed |
| Salt | as needed |
| Water | as needed |
Instructions
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Prepare the Filling: Dice the carrot, chop the cabbage, and rinse all vegetables thoroughly. In a pan, sauté the vegetables (excluding the chilies) in a small amount of oil until wilted. Add the chopped chilies, a pinch of salt, and chicken broth. Adjust seasoning to taste, then turn off the heat and let it cool.
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Make the Wrapper: In a bowl, combine all wrapper ingredients, adjusting the water to achieve a consistency that allows the mixture to adhere well without being too runny. Taste and adjust seasoning as needed.
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Stuff the Tofu: Carefully slice one side of the tofu puffs to create a pocket. Fill each tofu pocket with the cooled vegetable mixture until fully stuffed.
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Fry the Tofu: Heat oil in a pan over medium heat. Fry the stuffed tofu until golden brown on all sides, ensuring an even cook.
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Serve and Enjoy: Once fried, remove from the pan and let drain on paper towels. Serve hot and enjoy your spicy stuffed tofu as a delightful snack or appetizer!
This recipe combines rich flavors and textures, making it the ultimate treat for any tofu lover!