Stuffed Tofu Recipe
Deep fried tofu stuffed with fish, mushrooms, and bamboo
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Ingredients
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Tofu Pockets
Stuffing
Coating & Garnish
Method
Tofu Pockets
- 1
Prepare tofu
Drain the tofu and pat dry thoroughly with paper towels. Slice the tofu block horizontally to create 1" thick slabs. Using a small paring knife, carefully cut a pocket from the long edge of each slab, leaving about 1/4" border on three sides so the pocket holds together. Reserve the tofu trimmings for another use (soup or crumble). Lightly salt the inside and outside of each pocket (approx. 1/8 tsp each).
- 2
Pre-fry tofu (optional, for firmer pocket)
Heat 2 cups of vegetable oil in a medium skillet over medium-high heat to about 325°F (if you have a thermometer). Gently fry the tofu pockets, seam side up, for 1–2 minutes per side until the surface firms but not deeply colored. Remove and drain on paper towels. This step helps the tofu hold stuffing without breaking during final frying.
Stuffing
- 3
Prepare stuffing ingredients
Finely chop the fish, shiitake mushrooms, and bamboo shoots so pieces are small and uniform. Thinly slice green onions and mince garlic and ginger.
- 4
Combine stuffing
In a mixing bowl, combine chopped fish, mushrooms, bamboo shoots, green onions, cilantro, garlic, ginger, beaten egg, soy sauce, sesame oil, cornstarch, white pepper, and 1/2 tsp salt. Mix thoroughly until the mixture is slightly sticky and holds together when pressed. Taste a small bit of the raw mixture: adjust seasoning (add up to 1/2 tsp more salt or 1/2 tsp sugar if desired).
- 5
Fill the pockets
Using a small spoon, gently spoon 2–3 tablespoons of the stuffing into each tofu pocket. Do not overfill — leave a 1/8" border so you can seal. Press the stuffing lightly to compact. If necessary, use a toothpick to close the opening and prevent filling from escaping (remove after frying).
Coating & Frying
- 6
Make batter
Whisk the all-purpose flour with 3 tablespoons cold water and a pinch of salt until a smooth, slightly thick batter forms. It should coat the back of a spoon. If using, spread panko on a plate for dredging.
- 7
Coat tofu pockets
Heat remaining vegetable oil in a deep pot or skillet to 350°F (medium-high). Working in batches, dip each stuffed tofu pocket into the batter to coat evenly, then either drop directly into the hot oil for a battered finish or press into panko for extra crunch after battering. Make sure seams are fully coated to seal the filling.
- 8
Deep fry
Fry the pockets, seam side down first, for 2–3 minutes until golden and crisp, then flip once and fry another 1–2 minutes until evenly browned and the filling is cooked through (internal temperature of fish should reach 145°F / 63°C). Do not overcrowd the pot. Remove with a slotted spoon and drain on a wire rack or paper towels. If you pre-fried tofu in step 1, reduce frying time by 30–60 seconds per side.
Finish & Serve
- 9
Garnish and serve
Sprinkle sesame seeds and extra sliced green onion over the hot stuffed tofu. Serve immediately with chili sauce or soy dipping sauce on the side. If toothpicks were used to seal pockets, remove them before serving.