Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, buddhist recipe: stuffed tofu. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Buddhist Recipe: Stuffed Tofu is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Buddhist Recipe: Stuffed Tofu is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook buddhist recipe: stuffed tofu using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Buddhist Recipe: Stuffed Tofu:
- Get 4 pc Soft Tofu
- Make ready 5 pc Shitake Mushrooms (finely sliced)
- Take 10 pc Water Chestnuts (peeled & roasted, roughly chopped)
- Make ready 20 g Asian Salted Radish (finely chopped)
- Prepare 20 g Asian Pickled Mustard Greens (finely chopped)
- Take 30 g Carrots (finely diced)
- Get 15 g Chinese Celery (finely chopped)
- Make ready 20 g Ginger (minced)
- Prepare 1 tsp Sugar
- Prepare as needed Salt
- Make ready as needed Cooking Oil
Instructions to make Buddhist Recipe: Stuffed Tofu:
- STUFFING: Add the Shitake, Radish, Mustard Leaves, Water Chestnuts, Carrots, Chinese Celery in a bowl. Seasin with 1 pinch of Salt and 1 tsp of Sugar. Mix well and set aside.
- FRY TOFU: in a wok, heat enough Cooking Oil for shallow frying (1/3 cup) until hot. Fry the Tofu until brown all over (TIP: fry them one at a time) Set aside and let them cool. ONCE cooled, scoop each of the Tofu to make a well. Salt the Tofu and set aside.
- COOK STUFFING: in the same wok, leave 3 Tbsp of Cooking Oil and heat it until hot. Sauté the Ginger until fragrant. Then add the rest of the Stuffing ingredients and stir fry for 3-5 minutes. Remove and set aside.
- ASSEMBLE: spoon the filling into each Tofu. For the Tofu fillings, you can make a stir fry with the remaining stuffing.
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