Deep Fried Stuffed Tofu Recipe

Prepare tofu

Drain the tofu and pat dry with paper towels. Slice each block horizontally into two equal slabs about 1/2–3/4 inch (1.5–2 cm) thick. Using a small paring knife or spoon, scoop a shallow pocket from the center of each slab, leaving about a 1/4 inch (6 mm) border so the tofu keeps its shape. Reserve the scooped-out tofu pieces for the filling (finely chop).

Make filling

In a mixing bowl combine ground pork, chopped reserved tofu, chopped shrimp (if using), minced garlic, minced ginger, chopped green onion (reserve small amount for garnish), light soy sauce, oyster sauce, sesame oil, cornstarch, beaten egg, salt, and black pepper. Mix thoroughly until the mixture is sticky and cohesive. Taste (cook a very small pinch in a skillet if you want to check seasoning) and adjust salt or soy as needed.

Stuff the tofu

Mound about 2–3 tablespoons of filling into the pocket of each tofu slab, pressing gently so the filling is compact and level with the tofu surface. Wipe any excess filling from the edges so the coating will adhere.

Dust with cornstarch

Lightly dust each stuffed tofu piece all over with 1/2 tablespoon cornstarch (use the reserved cornstarch). This helps the batter stick and gives a crisp exterior.

Make batter

Whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper in a bowl. Gradually add cold water while whisking until you have a smooth, slightly thick batter that coats the back of a spoon. Adjust consistency with a tablespoon more water or flour to reach a pancake-batter thickness. Chill briefly (5–10 minutes) if time allows to help it adhere better.

Coat stuffed tofu

Heat the oil to 340–350°F (170–175°C) in a deep heavy pot or deep fryer. Working in batches, dip each dusted stuffed tofu piece into the batter, turning to coat evenly and letting excess drip off. For extra crispness, you may double-dip: after the first thin coat, let it rest 1 minute, then dip again for a thicker crust.

Deep-fry

Carefully lower battered stuffed tofu pieces into the hot oil (do not overcrowd). Fry for 3–4 minutes per batch, turning once, until the batter is golden brown and the filling is cooked through (internal temp of meat should reach 165°F / 74°C). If using only tofu/vegetarian filling, fry until golden and heated through, about 3–4 minutes. Use a slotted spoon to transfer to a wire rack or paper towels to drain.

Finish

If desired, fry a second time at 375°F (190°C) for 30–45 seconds for an extra-crisp exterior. This step is optional but yields a crunchier result.

Garnish and serve

Arrange the deep-fried stuffed tofu on a platter, sprinkle with chopped green onion or cilantro, and serve immediately with sweet chili sauce, soy dipping sauce, or your preferred dipping sauce.