Crispy Tofu Puffs
These crispy tofu puffs (tau pok) are delicious with the tofu puff skin inside out and stuff with filling. The outer skin still stayed very crispy even after being deep fried for an hour. Treat this as a finger food or as a snack to serve with a chilli dipping sauce.
Ingredients
- 30 pcs tofu puffs - tau pok
Filling
- 200 g fish paste
- 150 g prawn paste
- 150 g minced pork
- 1 stalk spring onion - finely cut
- 2 stalk corriander leaves - finely cut
Seasoning
- 1/2 tsp chicken powder
- 1/4 tsp salt
- 1 tsp sugar
- 1/2 tbsp oyster sauce
- 1/2 tbsp hua tiao chiew - Chinese cooking wine
- 1/2 tbsp corn starch
- dash of pepper
Instructions
- Combine all the filling ingredients together and mix well, then add seasoning and mix well again, chill in the fridge for 15 minutes or longer.
- Cut each tofu puff with a pair of scissors and turn it over. Stuff in prepared fillings.
- Heat up oil for deep frying. Put in stuffed tofu puffs and deep fry at medium low heat for 3-5 minutes until golden brown and crispy.
- Dish and drain on kitchen paper. Serve hot with chilli sauce.
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