Deep Fried Stuffed Tofu W / Minced Shrimp Recipe

Prepare tofu

Press the tofu for 15–20 minutes to remove excess water. After pressing, pat dry with paper towels. Cut the block into 8 thick rectangles (about 1/2–3/4 inch thick) and use a small paring knife or a melon baller to make a shallow pocket or well in the center of each piece, leaving a thin border so pieces hold together. Reserve trimmings (broken bits) to mix into stuffing if desired.

Prepare shrimp and pork

Chop the shrimp finely on a cutting board until it becomes a coarse paste — you can also pulse in a food processor in short bursts (do not over-process into a paste). If using ground pork, chop or mince it finely and mix with the shrimp.

Make filling

In a medium bowl combine minced shrimp (and pork if using), minced shallot, minced garlic, half the sliced green onions, chopped cilantro (if using), light soy sauce, oyster sauce, sesame oil, 1 tsp cornstarch, white pepper, and 1/2 tsp salt. Mix thoroughly — the cornstarch helps bind the filling. Taste a small bit by cooking in a pan if you want to adjust seasoning.

Stuff tofu

Spoon the shrimp mixture into each tofu pocket, mounding slightly so filling is held in place. Smooth the top with the back of a spoon and wipe any excess filling from tofu edges so batter will stick. Chill stuffed tofu in the refrigerator for 10–15 minutes to firm up the filling slightly (helps keep it from falling out during frying).

Prepare breading station

In a shallow bowl whisk together flour, cornstarch (0.25 cups), baking powder and 1/4 tsp salt. In a second bowl beat the egg with cold water to make a thin batter. Put panko and/or breadcrumbs in a third shallow dish.

Coat the stuffed tofu

Working with one or two pieces at a time, dust the stuffed tofu lightly with the dry flour mix to absorb surface moisture. Dip into the egg-water batter, letting excess drip off, then press into panko/breadcrumbs (or roll in extra cornstarch if not using panko) so each piece is evenly coated. For a thicker crust, repeat batter and breadcrumb step once more.

Heat oil

Pour at least 1"–1.5" (about 1 cup in a medium skillet) of vegetable oil into a heavy skillet or wok and heat over medium-high until oil reaches 330–350°F (165–177°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and rise slowly.

Fry stuffed tofu

Carefully add coated tofu pieces in batches to avoid crowding (3–4 pieces at a time depending on pan size). Fry 2–3 minutes per side, turning gently with tongs or a slotted spatula, until golden brown and shrimp filling is cooked through (internal temperature of filling should reach 145°F/63°C). If pieces brown too quickly, reduce heat slightly and cook a bit longer. Total fry time per piece about 4–6 minutes.

Drain

Transfer fried tofu to a wire rack or paper towel-lined tray to drain excess oil. Sprinkle a light pinch of salt over hot pieces if desired. Let rest 2–3 minutes before serving so filling sets.

Whisk together rice vinegar, soy sauce, sugar, chili flakes or chili oil, sesame oil and 1 tsp water until sugar dissolves. Taste and adjust heat or acidity. Serve in a small bowl alongside the hot fried tofu.