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Stuffed tofu with shrimp
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5 from 4 votes

“Crispy Skin” Stuffed Tofu

This crispy skin stuffed tofu recipe is a Cantonese-style favorite made with a shrimp filling. This Chinatown favorite tofu dish is fried to crispy perfection, and it doesn't take long to make!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Tofu
Cuisine: Chinese
Servings: 4
Calories: 268kcal
Author: Bill

Ingredients

For the shrimp filling:

For the tofu:

For the dipping sauce:

Instructions

  • Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and then folding the shrimp paste over and onto itself, and continuing to chop until you have a paste. We used this same technique in our Dim Sum Stuffed Pepper recipe. Transfer the shrimp paste to a bowl and add in the rest of the filling ingredients. Mix well until combined.
  • Carefully remove the soft tofu from the carton, draining the excess water. Cut the block in half lengthwise, and cut each half into 5 equal pieces of tofu so you get 10 tofu blocks.
  • Next, position the tofu slices on a plate or sheet pan. Measure out 2 tablespoons of cornstarch onto a small plate. Next, scoop 1 teaspoon of the filling with a measuring spoon and dip the open end of the spoon onto the cornstarch to coat it. Place a teaspoon of filling onto the middle of each tofu block cornstarch side down. This cornstarch will “glue” the filling onto the tofu. Repeat another 9 times for the other tofu pieces.
  • Once all the filling is in place, pour the remaining cornstarch into a sieve, and carefully sift the rest evenly over the stuffed tofu. This will give you an extra crispy top-coating.
  • Heat 4 cups of oil in a wok or small pot to 375 degrees. While you're waiting for the oil to heat up, mix the ingredients for the dipping sauce in a small bowl and set aside.
  • Use a metal spatula to carefully pick up a block of tofu and slide it into the oil. You can fry them a few at a time, but make sure the oil temperature remains constant. Fry them until golden brown, moving them gently as needed to cook evenly, 2 to 4 minutes. When cooked through, remove them with a slotted spoon or metal spatula to drain on a plate lined with paper towels. You can sprinkle a bit of salt on top if you like, or simply enjoy them with the dipping sauce. Don’t salt the tofu before frying, or it will crack open, and you’ll have a bit of a mess on your hands.
  • Transfer to a serving plate and serve with the sauce on the side!

Notes

Makes about 12 pieces

Nutrition

Calories: 268kcal | Carbohydrates: 9g | Protein: 15g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 936mg | Potassium: 248mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 2.1mg | Calcium: 97mg | Iron: 1.9mg