“Crispy Skin” Stuffed Tofu

• Gluten free

• Seafood

  • 6 oz Shrimp

• Produce

  • 1 tbsp Scallions

• Refrigerated

  • 1 block Tofu, Soft

• Condiments

  • 1 tbsp Soy sauce, light
  • 1/4 tsp Soy sauce, dark

• Baking & Spices

  • 7 1/2 tsp Cornstarch
  • 1 1/4 tsp Salt
  • 1 tsp Sugar
  • 1 White pepper, Fresh ground

• Oils & Vinegars

  • 1/2 tsp Sesame oil
  • 193 tsp Vegetable oil

• Beer, Wine & Liquor

  • 1/2 tsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• 6 ounces shrimp, peeled and deveined
• 1¼ teaspoons salt
• 1 teaspoon oil
• ½ teaspoon sesame oil
• ½ teaspoon Shaoxing wine
• 1½ teaspoon cornstarch
• Fresh ground white pepper
• 1 block soft tofu
• 2 tablespoons cornstarch
• 4 cups oil for frying
• 1 teaspoon sugar
• 1 tablespoon light soy sauce
• ¼ teaspoon dark soy sauce
• 1 tablespoon chopped scallions

Directions

• Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and then folding the shrimp paste over and onto itself, and continuing to chop until you have a paste. We used this same technique in our Dim Sum Stuffed Pepper recipe. Transfer the shrimp paste to a bowl and add in the rest of the filling ingredients. Mix well until combined.
• Carefully remove the soft tofu from the carton, draining the excess water. Cut the block in half lengthwise, and cut each half into 5 equal pieces of tofu so you get 10 tofu blocks.
• Next, position the tofu slices on a plate or sheet pan. Measure out 2 tablespoons of cornstarch onto a small plate. Next, scoop 1 teaspoon of the filling with a measuring spoon and dip the open end of the spoon onto the cornstarch to coat it. Place a teaspoon of filling onto the middle of each tofu block cornstarch side down. This cornstarch will “glue” the filling onto the tofu. Repeat another 9 times for the other tofu pieces.
• Once all the filling is in place, pour the remaining cornstarch into a sieve, and carefully sift the rest evenly over the stuffed tofu. This will give you an extra crispy top-coating.
• Heat 4 cups of oil in a wok or small pot to 375 degrees. While youre waiting for the oil to heat up, mix the ingredients for the dipping sauce in a small bowl and set aside.
• Use a metal spatula to carefully pick up a block of tofu and slide it into the oil. You can fry them a few at a time, but make sure the oil temperature remains constant. Fry them until golden brown, moving them gently as needed to cook evenly, 2 to 4 minutes. When cooked through, remove them with a slotted spoon or metal spatula to drain on a plate lined with paper towels. You can sprinkle a bit of salt on top if you like, or simply enjoy them with the dipping sauce. Don’t salt the tofu before frying, or it will crack open, and you’ll have a bit of a mess on your hands.
• Transfer to a serving plate and serve with the sauce on the side!