Pan-Fried Soft Tofu Stuffed with Ground Chicken

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After a hectic time getting ready for my son’s wedding and managed my life back to normal. I got to

spent more time in my kitchen enjoying what I really love. I managed to prepare many of my favorite ingredients like this one…tofu.

When I was going up, my family were not so well to do. My late mom will has to live within her budget and she always cooked bean sprouts and tofu dish. This is one of the cheapest and nutritious dish you can fed a large family. I remembered as a young girl, I disliked this dish even today but I will always pickup the tofu pieces to eat. I love tofu cook in any way. The only tofu I do not fancy with is the smelly tofu which now a delicacy in some restaurant.

This dish is easy and simple to make and easy to appreciate if you love soft tofu. If you do not like fried, you can steam them. It still have the same quality.




4 pieces soft tofu

1/3 pound ground chicken

3 cloves garlic, peeled and finely minced

1 large stalk green onion, cleaned and removed roots, and sliced

1 cup canola/vegetable/corn oil for pan-frying


Chicken Marinade


1¼ teaspoons light soy sauce

1¼ teaspoons cornstarch

Salt to taste

White pepper to taste

1/3 teaspoon sesame oil



1 tablespoon canola/vegetable/corn oil

1½ tablespoons oyster sauce

½ tablespoon seasoning sauce

½ tablespoon light soy sauce

1 tablespoon raw sugar

Ground white pepper to taste

1/3 teaspoon sesame oil

1 tablespoon cooking white wine

3½ tablespoons warm water



Place the ground chicken in a bowl with the marinade seasoning, stir well and chill in the refrigerator until cooking time. Meanwhile, place the tofu on a thick layered kitchen paper towel and then top another thick kitchen paper towel and gently press down to absorb some of the water out of the tofu.

Heat a frying pan with sufficient of canola/vegetable/corn oil for deep-frying over medium-high heat and bring to a temperature of 350°F. Gently slide down the tofu one at a time making sure the tofu does not stick together. Fry the tofu until lightly golden brown on all sides. Transfer to a lined (with kitchen paper towels) plate and set aside to cool. Remove some part in the middle of the fried tofu to make a shallow hole for the ground chicken mixture. Fill the chicken mixture into the premade hole and making sure it is well adhered to the tofu.

Meanwhile, reheat the original oil on medium-high heat and once hot, gently slide the stuffed tofu and fry until golden brown and the filling is cooked. Do not overcrowd the frying pan. Removed and drained well.

Heat a skillet with canola/vegetable/corn oil over medium-low heat and when hot, add in oyster sauce, seasoning sauce, light soy sauce, raw sugar, white pepper, sesame oil, cooking white wine and warm water. Stir to combine well and bring to a boil. Return the fried stuffed tofu into the sauce and coat all over the fried tofu. Transfer to a serving platter and serve them with steamed white Jasmine rice.


This entry was posted in Chinese Recipes, Poultry, South-East Asian Goodies, Teochew Cuisine. Bookmark the permalink.

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