One of my favourite childhood dishes growing up. Stuffed beancurd!
Growing up in a Hakka family, this stuffed tofu was almost in our weekly menu. Crispy outside but soft with stuffed meat inside, this dish made a delicious and easy snack too.
Very simple. Just few ingredients. Firm beancurds, mince meat, dried prawns, dried mushrooms, pinch of salt, pinch of 5-spice powder and light soy sauce. Just mince all the ingredients together.
Cut the beancurds diagonally. Using a chopstick, slit open the beancurds. Slowly stuff the meat mince into the slits.
Heat up the oil in a wok. Once hot enough, slowly add in the beancurds one by one. Fry till golden brown. Drain on kitchen towel.
Dip with your favourite sauce, wrapped in lettuce or eat just like that.