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Product description:
Prep: 30 minutes
Cooking: 5 minutes
Makes 24 Tofu Puffs
4 packs firm tofu
1 cup bean sprouts, scraggly ends removed
¼ cup unsalted, roasted peanuts, chopped
1 carrot, grated
1 tablespoon chopped fresh coriander leaves
Chilli Sauce, for dipping
Cut the tofu into large chunks, roughly 6cmx3cmx3cm. Deep-fry the chunks until they are puffed and golden brown all over. Remove the tofu from oil and allow them to cool while draining on paper towel.
When the tofu is cool, cut the pieces in half, and make a small slit in the fresh side. Gently pull the slit open to create a pocket.
Place the beansprouts, peanuts, carrot and coriander in a bowl, and toss until well mixed. Fill each pocket with a portion of the mixture.
Drizzle just a drop or two of chilli sauce over each piece. Offer some more of the chilli sauce for dipping. Eat with your fingers or chopsticks.
Cooking: 5 minutes
Makes 24 Tofu Puffs
Ingredients
4 packs firm tofu
1 cup bean sprouts, scraggly ends removed
¼ cup unsalted, roasted peanuts, chopped
1 carrot, grated
1 tablespoon chopped fresh coriander leaves
Chilli Sauce, for dipping
Step 1
Cut the tofu into large chunks, roughly 6cmx3cmx3cm. Deep-fry the chunks until they are puffed and golden brown all over. Remove the tofu from oil and allow them to cool while draining on paper towel.
When the tofu is cool, cut the pieces in half, and make a small slit in the fresh side. Gently pull the slit open to create a pocket.
Step 2
Place the beansprouts, peanuts, carrot and coriander in a bowl, and toss until well mixed. Fill each pocket with a portion of the mixture.
Step 3
Drizzle just a drop or two of chilli sauce over each piece. Offer some more of the chilli sauce for dipping. Eat with your fingers or chopsticks.
Additional information:
| Vegetarian | No |
