Vegetarian Stuffed Tofu (Niang Dou Fu)

This is the vegetarian alternative to the Spicy Stuffed Tofu. As delicious as the non-vegetarian one, this is an even healthier option!

Ingredients A:

  1. 4 pieces of firm tofu, cut into halves.
    (You have to buy firm tofu not the silken ones, because you need it to be strong enough to contain the stuffing.)

Ingredients B:

  • 300gm soya mince
  • 1 cup vegetable stock; OR 1 vegetable stock cube, dilute in half a bowl of water
  • 1 clove of garlic, minced
  • 1 small shallot, finely chopped
  • 1 red capsicum (large pepper)
  • Several water chest nuts, finely chopped
  • 2 tablespoons corn flour
  • A pinch of sea salt
  • A pinch of freshly ground pepper
  • 1 teaspoon chili powder or paprika (for a milder taste)
  • 2 teaspoons sesame oil
  • 2 stalks spring onion (the green bit), finely chopped (keep a handful for garnishing)
  • 3-4 fresh coriander leaves, chopped

Preparation:

  1. Soak soya mince in the bowl of vegetable stock solution.
  2. Heat up the sesame oil in a pan, fry minced garlic and chopped shallot till they are brown.
  3. Pour in the rest of ingredients B (except corn flour) and stir fry on medium heat for about 5 minutes.
  4. Stir in the soaked soya mince, stir fry for another 5 minutes.
  5. Stir in the corn flour slowly, a little sprinkle at a time, to avoid lumps.
  6. Stir fry till mixture is thick, and sticky.
  7. Slit the tofu on one side, to make a small opening in the middle.
  8. Stuff the fried mixture into the slit, till it is full.
  9. Heat some sesame oil in a pan and pan-fry the stuffed tofu on medium heat.
  10. Turn each stuffed tofu every 2-3 minutes to make sure both side is cooked.
  11. Cook for about 10 minutes.
  12. Put it into a large dish, and pour the remained hot oil over the tofu.
  13. Granish with chopped spring oinion.
  14. Makes 8 stuffed tofu.

Versatility Note:

  1. The stuffing needs to be pre-cooked because it has no meat to hold it together. Cooking in corn flour with help glue the mixture together.
  2. This dish requires firmer tofu to be able to hold the stuffing, without easily broken.
  3. The slits should not be too deep or too close to the edge to avoid breaking the tofu.
  4. The stuffed tofu can also be steamed instead of pan-fried.
  5. You can also sprinkle some soya sauce over the stuffed tofu for some extra flavour.