Servings<\/span>6<\/p>servings<\/span><\/div><\/span>Prep time<\/span>15<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Calories<\/span>530<\/p>kcal<\/span><\/div><\/div><\/div>Crunchy and savory fried tofu balls with a delicious vegetable filling. You will end up with 24 tofu balls. <\/p>
Ingredients<\/h3>- <\/span>
2 bag 5 oz tofu puff<\/span><\/p><\/li>- Tofu Filling<\/strong><\/li>
- <\/span>
quarter of a head of cabbage, shredded<\/span><\/p><\/li>- <\/span>
2 carrots, peel and shredded<\/span><\/p><\/li>- <\/span>
2 tsp of chicken stock powder<\/span><\/p><\/li>- <\/span>
1 tsp of ground white pepper<\/span><\/p><\/li>- <\/span>
1\/2 tsp salt<\/span><\/p><\/li>- Tofu Batter<\/strong><\/li>
- <\/span>
3 cups of all purpose flour<\/span><\/p><\/li>- <\/span>
1\/4 cup of rice flour<\/span><\/p><\/li>- <\/span>
1 tbsp of garlic powder<\/span><\/p><\/li>- <\/span>
2 tsp of coriander powder<\/span><\/p><\/li>- <\/span>
3 tsp of turmeric powder<\/span><\/p><\/li>- <\/span>
5 – 6 stalks of green onion<\/span><\/p><\/li>- <\/span>
3 cups of water<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Slice the tofu puffs diagonally or half. Set aside. <\/li>
- Combine all the tofu filling in a bowl, set aside. If you’d like to add shrimp or any other type meat, it is best to stir fry the filling for 2-3 minutes. <\/li>
- In a different bowl, combine all of the batter ingredients and stir until combined. (Note: If you’d like a crunchier texture for your tofu, you can make a thicker batter by adding less water) <\/li>
- Heat the oil in the wok or deep fryer pot on medium – high heat. <\/li>
- Stuffed the vegetables or the filling into the half cut tofu. Then, dip it into the batter. <\/li>
- Fry the tofu for 8 – 10 minutes or until golden brown. The fried tofu is best served hot\/warm. <\/li><\/ul><\/div>
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