Yummm…. here is another tofu dish! I love tofu and like I mentioned, Japanese tofu is the best! However, if you think that tofu is a simple dish, don’t be surprised that there are actually many ways to prepare it.

This dish of chicky stuffed tofu requires up to forty five minutes to prepare and cook. However, it certainly is worth the time and effort invested in placing this dish on the dining table! Keep your fingers crossed that the family will not request you to cook this chicky stuffed tofu way too often!

Ingredients A:
250gm minced chicken meat
50gm Chinese mushroom, finely minced
2gm carrot, finely minced
10gm spring onion, finely sliced
1 egg, slightly beaten
11/2 teaspoon corn flour
1 tablespoon concentrated chicken stock
1/2 teaspoon pepper
1/4 sesame oil

Ingredients B:
10 pieces tofu
1 cup cooking oil
650ml water
1 sachet cream of chicken soup
100ml evaporated milk

Preparation:
1. Slice tofu into half and make an insertion in the centre.
2. Combine Ingredients A and stuff into tofu.
3. Fry stuffed tofu in hot oil for a few minutes or until light brown. Remove from wok and arrange on serving dish.
4. Mix water with cream of chicken soup and bring to boil. Simmer for five minutes and add evaporated milk. Mix well.
5. Pour soup over fried tofu and serve.

*Recipe and image courtesy of Maggi

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