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Tuesday, October 18, 2011

Stuffed Tofu Puffs – 2 ways

I made wontons for my party and had some left over filling which i froze.

I remembered this recipe which i had watched on youtube before and decided to recreate it.


A bag of tofu puffs
Marinated mince meat
Dark Soy Sauce
Light Soy Sauce
Oyster Sauce
Sesame Oil
Spring Onions


It is quite simple really.

Boil a pot of water and blanch the tofu puffs briefly, this is to get rid of the stale oil.

Then run it through cold water so that it is easy to work with.

For each puff, tear a hole on one side and the easiest way is to, as much as it doesn’t sound nice, dig a hole with your finger so that it can accept more meat.

Stuff the meat into the hole using your finger to push meat into the puff till it’s nice a puffy.


In a wok, seal the puffs meat side down. Then add dark soy sauce, light soy sauce and oyster to your taste. Add a little sugar and the half the spring onions. Cover and cook down. Make sure you move the tofu puffs if not they might burn.

When the sauce is almost reduced, add in sesame oil and serve up. Sprinkle the rest of the spring onions.


We had this for dinner with rice, with another one of my favourite dishes of all time. Onion egg!

There was quite a lot of tofu puffs though. So keep if when you can’t finish and you can make it into a quick dinner the next day, or next next day.


In a pot of boiling water, softened the vermicelli noodles for 3 minutes. Then place the noodles in a bowl and cover it with a plate to let the noodles steam.

I boiled a can of chicken stock and a can of water. Add in the tofu puffs and the remaining sauce. Taste to check the seasoning. Add in the vermicelli noodles and cook till soften and chewy. It doesn’t take too long. Add some spring onions.

Serve up. Yum Yum! A simple and quick dinner.

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