Stuffed Tofu
6 pax
Watch The Cooking Video
Ingredients A: filling
| Enough | Cooking oil |
| 200 g | Chicken meat, minced |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| 2 | Russet potato, skin removed, sliced thinly |
| 1 stalk | Spring onion |
| 4 tbsp | Fried onion |
| 2 ½ tsp | AJI-SHIO® Flavoured Pepper |
Ingredients B:
| 18 | Fried tofu |
| 2 | Eggs |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| 8 | Bird eye’s chili, sliced |
Ingredients C: sauce
| 10 | Bird eye’s chili |
| 2 cloves | Garlic |
| ½ cup | Sweet soy sauce |
| 1 tsp | Lime juice |
- Heat 3 tbsp cooking oil and stir-fry the minced chicken.
- Season with AJI-SHIO® Flavoured Pepper stir-fry until well cooked. Set aside.
- Prepare enough cooking oil to deep fry potato until soft over low heat.
- Mashed the potato until fine.
- Add minced chicken, spring onion, fried onion and AJI-SHIO® Flavoured Pepper. Mix well.
- ut open fried tofu and fill the tofu with filling.
- Beat the eggs with AJI-SHIO® Flavoured Pepper.
- Coat the stuffed tofu with egg mixture and fry until golden.
- To prepare the sauce, blend all ingredients (C) until fine.
- Sprinkle bird eye’s chili on top of the tofu. Ready to serve.
AJI-SHIO® Flavoured Pepper Recipes
