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Savoury Blossom Beancurd

Ingredients:
18 – 20 pcs Beancurd / ”Tofu pok” (fried tofu puff)
5 pcs Crabstick, cut finely
200 g Chicken, minced
1 stalk Chinese celery, cut finely
1 Egg
2 Shallot, chopped
2 cloves Garlic, chopped
2 tsp TUMIX® Chicken Stock Seasoning
1 Red chilli
Method
  1. Cut beancurd into 2 and turn it inside out to form the shape similar to those of a flower petal (skin is facing inward while the white inner tofu is facing outward. Do this gently to avoid breaking the beancurd). Separate the white inner tofu from its skin.
  2. Combine the rest of the ingredients with the White inner tofu.
  3. Stuff the mixture into the skin of beancurd. If the skin is broken, clip with a bamboo skewer (lidi).
  4. Deep-fry over low heat until it is crispy and ready to serve.

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