Savoury Blossom Beancurd
Savoury Blossom Beancurd
| 18 – 20 pcs | Beancurd / ”Tofu pok” (fried tofu puff) |
| 5 pcs | Crabstick, cut finely |
| 200 g | Chicken, minced |
| 1 stalk | Chinese celery, cut finely |
| 1 | Egg |
| 2 | Shallot, chopped |
| 2 cloves | Garlic, chopped |
| 2 tsp | TUMIX® Chicken Stock Seasoning |
| 1 | Red chilli |
- Cut beancurd into 2 and turn it inside out to form the shape similar to those of a flower petal (skin is facing inward while the white inner tofu is facing outward. Do this gently to avoid breaking the beancurd). Separate the white inner tofu from its skin.
- Combine the rest of the ingredients with the White inner tofu.
- Stuff the mixture into the skin of beancurd. If the skin is broken, clip with a bamboo skewer (lidi).
- Deep-fry over low heat until it is crispy and ready to serve.
TUMIX® Chicken Stock Recipes
