“Crispy Skin” Stuffed Tofu
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5.0
12 reviews
Excellent
“Crispy Skin” Stuffed Tofu
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This crispy skin stuffed tofu recipe is a Cantonese-style favorite made with a shrimp filling. This Chinatown favorite tofu dish is fried to crispy perfection, and it doesn't take long to make!
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Ingredients
For the shrimp filling:
- 6 ounces Shrimp (170g, peeled and deveined)
- 1¼ teaspoons salt
- 1 teaspoon oil
- ½ teaspoon sesame oil
- ½ teaspoon Shaoxing wine
- 1½ teaspoon cornstarch
- fresh ground white pepper
For the tofu:
- 1 pound soft tofu (450g)
- 2 tablespoons cornstarch
- 4 cups oil (for frying)
For the dipping sauce:
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- ¼ teaspoon dark soy sauce
- 1 tablespoon chopped scallions
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Instructions
- Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and then folding the shrimp paste over and onto itself, and continuing to chop until you have a paste. We used this same technique in our Dim Sum Stuffed Pepper recipe. Transfer the shrimp paste to a bowl and add in the rest of the filling ingredients. Mix well until combined.
- Carefully remove the soft tofu from the carton, draining the excess water. Cut the block in half lengthwise, and cut each half into 5 equal pieces of tofu so you get 10 tofu blocks.
- Next, position the tofu slices on a plate or sheet pan. Measure out 2 tablespoons of cornstarch onto a small plate. Next, scoop 1 teaspoon of the filling with a measuring spoon and dip the open end of the spoon onto the cornstarch to coat it. Place a teaspoon of filling onto the middle of each tofu block cornstarch side down. This cornstarch will “glue” the filling onto the tofu. Repeat another 9 times for the other tofu pieces.
- Once all the filling is in place, pour the remaining cornstarch into a sieve, and carefully sift the rest evenly over the stuffed tofu. This will give you an extra crispy top-coating.
- Heat 4 cups of oil in a wok or small pot to 375 degrees. While you're waiting for the oil to heat up, mix the ingredients for the dipping sauce in a small bowl and set aside.
- Use a metal spatula to carefully pick up a block of tofu and slide it into the oil. You can fry them a few at a time, but make sure the oil temperature remains constant. Fry them until golden brown, moving them gently as needed to cook evenly, 2 to 4 minutes. When cooked through, remove them with a slotted spoon or metal spatula to drain on a plate lined with paper towels. You can sprinkle a bit of salt on top if you like, or simply enjoy them with the dipping sauce. Don’t salt the tofu before frying, or it will crack open, and you’ll have a bit of a mess on your hands.
- Transfer to a serving plate and serve with the sauce on the side!
Notes
- Makes about 12 pieces
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
9g
(3%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Cholesterol
107mg
(36%)
Sodium
936mg
(39%)
Potassium
248mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
15IU
(0%)
Vitamin C
2.1mg
(2%)
Calcium
97mg
(10%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 936mg | 39% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 97mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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