Fried tofu filled with pork

Fried tofu filled with pork

By
From
KOTO
Photographer
Michael Fountoulakis

The best place in Dalat to enjoy this dish is at one of the many eateries at the central market. From your table you can observe the frenzied pace of the market life below.

Ingredients

Quantity Ingredient
50g cellophane noodles
vegetable oil, for deep-frying
4 firm tofu blocks of 150 g each
500g pork mince
4 red asian shallots, chopped
1/4 teaspoon caster sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Soy and chilli dipping sauce, to serve

Tomato sauce

Quantity Ingredient
1 brown onion, chopped
2 garlic cloves, chopped
4 tomatoes, skin and seeds removed, roughly chopped
1 teaspoon caster sugar
1 tablespoon fish sauce
1/2 teaspoon freshly ground black pepper

Method

  1. To prepare the noodles, immerse them in hot water for 1 minute then refresh them under cold running water. Drain then cut the noodles into 3 cm lengths using scissors.
  2. Heat the oil in a wok or deep frying pan to 180°C, or until a cube of bread dropped in the oil browns in 15 seconds. Cut the tofu blocks in half and pat dry thoroughly before deep-frying for 3–4 minutes to a light golden colour. Remove from the oil and drain on paper towel. When cool enough to handle, make a slit in the tofu with the tip of a sharp knife. Enlarge this pocket by removing a third of the tofu inside with a spoon.
  3. To make the filling, place the removed tofu into a bowl and combine with the noodles, pork, shallots, sugar, salt and pepper. Insert the filling into the pockets, taking care not to tear the tofu.
  4. Return the filled tofu to the hot oil and fry for a further 5–6 minutes, or until a deep golden colour. Remove and drain well.
  5. To make the tomato sauce, fry the onion and garlic in a small amount of oil over medium heat for 3–4 minutes, or until translucent. Add the tomatoes, sugar, fish sauce and pepper and simmer for 5–6 minutes. If it is too dry add a small amount of water to achieve a sauce-like consistency. Put the tofu into the tomato sauce to coat and cook for 1 minute. Serve with the dipping sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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