Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 16 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
16
- 900grams Macro perfectly firm tofu, drained
- 150grams prawn meat, chopped
- 1/4 bunch spring onion, coarsely chopped
- 2 cloves garlic, chopped
- 3centimeters ginger, peeled, finely grated
- 1/2 bunch coriander, leaves picked
- 1 cup vegetable oil, for shallow frying
- 1/3 cup diced water chestnuts
- 2tablespoons salt-reduced soy sauce
- 1/3 cup crispy chilli oil
Description
Tofu is the perfect blank canvas for your favourite fillings. For a mouth-watering bite-sized appetiser, stuff tofu cubes with a juicy prawn mixture and cook until golden-brown.
Method
Step 1 of 4
Cut tofu into 16 even-sized cubes. Drain on paper towel for 10 minutes to remove excess moisture.
Step 2 of 4
Using a small sharp knife, cut out the inside of each tofu cube (reserving tofu) to create a hollow square inside, leaving a 5mm border. Place reserved tofu, prawn, onion, garlic, ginger and half of the coriander in food processor. Pulse until mixture forms a mince-like consistency.
Step 3 of 4
Heat 2 tsp vegetable oil in a medium frying pan over low heat. Cook prawn mixture, stirring, for 5 minutes. Add chestnuts and soy sauce. Remove from heat. Stuff tofu cubes with prawn mixture so that filling is level, pushing down to secure. (Over-filling will cause the mixture to spill out when cooking.)
Step 4 of 4
Heat remaining vegetable oil in a medium frying pan over high heat. Place tofu cubes in pan in batches, stuffing-side down, and cook for 1 minute. Turn tofu to cook each side for 1 minute, ending with the base. Drain on paper towel. Serve with chilli oil and remaining coriander.
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