Traditional Vietnamese Recipe - Đậu Phụ Nhồi Thịt (Stuffed Tofu In Tomato Sauce)
u Phụ Nhồi Thịt (Stuffed Tofu In Tomato Sauce)
300 g Fresh Semi Firm Tofu.
50g minced pork
50g minced shrimp
2 garlic cloves – minced.
1 tsp shallots minced
1 tbsp chicken stock
2 tbsp fish sauce
1 tbsp corn/tapioca starch
Cut the tofu into about 3x3inch pieces.
In a deep fryer or a pot of oil (180C) Deep fry Tofu until crispy and golden.
Remove from oil, drain on absorbent kitchen paper to remove excess oil.
Allow to fully cool.
Use a spoon to scoop out some of the white tofu in the center, making some room for us to stuff it later. Keep removed tofu for later use.
Season the pork & prawn mince with 1 tbsp minced shallot, 1tsp salt, 1tsp pepper, 1tsp soy sauce.
Mash the white tofu that we have taken out with a fork and add this to the minced meat. Add 1 tsp tapioca or corn starch Mix well again to combine all the ingredients together.
Then stuff the filling into the tofu pockets, creating a little hump. Repeat until all the tofu pockets are filled. Place on a plate, cover with cling wrap, and place in refrigerator for 1hr to set.
Heat a medium pot on high, add 2 tbsp vegetable oil and fry the minced garlic till fragrant. Then add the diced tomatoes and stir well. Add 1 tbsp sugar and 2 tbsp fish sauce. Then cover, and turn down the heat to simmer, and cook 5 mins till the tomatoes break up and turn into a sauce.
Add in the stuffed tofu with the meat side facing down. Cover and simmer on low for 10 minutes. Then flip each piece to coat the tofu evenly with the tomato sauce.
When the tofu is well coated. It’s done! Sprinkle the chopped green onion on top to serve.
Enjoy with steamed rice, or can be eaten as a shared snack.