Fried Stuffed Tofu Puffs Recipe (Fried Yong Tau Foo)

Tofu puffs: Deep-fried tofu pieces that are hollow inside, perfect for stuffing.

Ground pork: Provides the savory filling for the tofu puffs, adding a rich flavor.

Soy sauce: Adds a salty and umami taste to the pork mixture.

Sesame oil: Adds a nutty aroma and enhances the overall flavor of the dish.

Garlic: Minced garlic adds a pungent and aromatic flavor to the pork mixture.

Cornstarch: Helps to bind the pork mixture and gives it a slightly thick texture.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spiciness to the pork mixture.

Vegetable oil: Used for frying the stuffed tofu puffs until golden brown and crispy.

When preparing the tofu puffs for stuffing, ensure that the slit is large enough to accommodate the pork mixture but not so large that the tofu puff falls apart. Use a small spoon or your fingers to gently press the mixture into the pocket, making sure it is evenly distributed. This will help the stuffed tofu puffs cook evenly and maintain their shape during frying.

• tofu puffs - Substitute with firm tofu: Firm tofu can be hollowed out and stuffed similarly to tofu puffs, providing a similar texture and ability to absorb flavors.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and can absorb flavors well, making it a suitable substitute for ground pork.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a different but pleasant flavor profile and is a good alternative if sesame oil is unavailable.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic, making them a good substitute in recipes.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch and is often preferred for its neutral taste.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• Allow the fried stuffed tofu puffs to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• Place the cooled tofu puffs in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the tofu puffs in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the tofu puffs to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen tofu puffs on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat them in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through.
• For a quicker option, microwave on high for 1-2 minutes, though this may result in a less crispy texture.
• Serve hot with your favorite dipping sauce or alongside a fresh vegetable stir-fry for a complete meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover fried stuffed tofu puffs on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and regain their crispy texture. This method helps maintain the crispiness of the tofu puffs.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the fried stuffed tofu puffs in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the tofu puffs crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the fried stuffed tofu puffs in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through. This method helps retain the crispiness while ensuring the filling is hot.

• Microwave Method: Place the fried stuffed tofu puffs on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not keep the tofu puffs as crispy as other methods, but it is the quickest.

• Steaming Method: If you prefer a softer texture, you can steam the fried stuffed tofu puffs. Place them in a steamer basket over boiling water and steam for about 5-7 minutes. This method will make the tofu puffs tender and juicy, though they will lose their crispiness.

• Knife: To cut a slit in each tofu puff to create a pocket.

• Mixing bowl: To combine ground pork, soy sauce, sesame oil, minced garlic, cornstarch, salt, and pepper.

• Spoon: To stuff each tofu puff with the pork mixture.

• Frying pan: To heat vegetable oil and fry the stuffed tofu puffs.

• Tongs: To turn the tofu puffs while frying.

• Paper towels: To drain the excess oil from the fried tofu puffs.

• Plate: To serve the hot, crispy stuffed tofu puffs.

Prepare the filling in advance: Mix the ground pork with soy sauce, sesame oil, minced garlic, cornstarch, salt, and pepper ahead of time and refrigerate.

Use pre-cut tofu puffs: Buy tofu puffs that are already slit to save time on preparation.

Batch frying: Fry multiple stuffed tofu puffs at once to reduce cooking time.

Preheat the oil: Ensure the vegetable oil is hot before frying to achieve a quicker and more even cook.

Drain efficiently: Use a wire rack instead of paper towels to drain excess oil faster.