Stuffed tofu with soy ginger dressing

Main Dish
2 servings
15 min
15 min
Very Easy


Number of serving: 2
4 blocks of tofu

3-5 tablespoons of cornstarch

oil for frying

3 cloves of garlic minced

1/2 cup bean sprouts

-1/2 cup chinese cabbage or the ordinary type of cabbage, chopped

1 teaspoon chopped shallots

1 teaspoons chopped onion leeks

2 teaspoons ginger, minced

1/4 cup light soy sauce

2 teaspoons sesame oil

sugar to taste


  • Saute garlic, leeks, and shallots with cabbage and bean sprouts for 3-5 minutes. Season with salt and pepper, then set aside.
  • Coat all sides of tofu in cornstarch then shake off the excess. Heat oil then deep fry the tofu for 6-8 minutes.
  • Drain and put them in a piece of paper towel to remove the excess oil. Cut the tofu in half crosswise.
  • Slit the soft unfried part of the tofu and stuff with the stir fried vegetables.
  • To make the soy ginger dressing, mix the minced ginger, sesame oil and soy sauce. Season with sugar to taste.


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