Buddhist Recipe: Stuffed Tofu. Cut tofu into cubes and coat well with cornstarch. This recipe is my favourite thing in this terrible world u rock buddhist chef xo xo. Consider choosing harder tofu if you want to deep fry it.

My dad is from a Hakka background, so I am technically half Hakkanese. We have our own language, food, and culture. If you want to know more info about Hakka, just go google it. You can have Buddhist Recipe: Stuffed Tofu using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Buddhist Recipe: Stuffed Tofu

It's 4 pc of Soft Tofu.
You need 5 pc of Shitake Mushrooms (finely sliced).
It's 10 pc of Water Chestnuts (peeled & roasted, roughly chopped).
It's 20 g of Asian Salted Radish (finely chopped).
You need 20 g of Asian Pickled Mustard Greens (finely chopped).
You need 30 g of Carrots (finely diced).
It's 15 g of Chinese Celery (finely chopped).
It's 20 g of Ginger (minced).
You need 1 tsp of Sugar.
It's as needed of Salt.
You need as needed of Cooking Oil.

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Buddhist Recipe: Stuffed Tofu instructions

STUFFING: Add the Shitake, Radish, Mustard Leaves, Water Chestnuts, Carrots, Chinese Celery in a bowl. Seasin with 1 pinch of Salt and 1 tsp of Sugar. Mix well and set aside..
FRY TOFU: in a wok, heat enough Cooking Oil for shallow frying (1/3 cup) until hot. Fry the Tofu until brown all over (TIP: fry them one at a time) Set aside and let them cool. ONCE cooled, scoop each of the Tofu to make a well. Salt the Tofu and set aside..
COOK STUFFING: in the same wok, leave 3 Tbsp of Cooking Oil and heat it until hot. Sauté the Ginger until fragrant. Then add the rest of the Stuffing ingredients and stir fry for 3-5 minutes. Remove and set aside..
ASSEMBLE: spoon the filling into each Tofu. For the Tofu fillings, you can make a stir fry with the remaining stuffing..

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