Panfried Stuffed Tofu With Fresh Tomato Sauce Recipes

PANFRIED STUFFED TOFU WITH FRESH TOMATO SAUCE

Steps:

• To make the filling, in a small bowl, combine the pork, scallion, mushrooms, egg, fish sauce, pepper, and cornstarch mixture and beat vigorously with a fork until well blended. Set aside.
• Drain the tofu and cut into 1/2-inch-thick pieces each about 2 1/4 inches square. You may have to cut the tofu in half crosswise. Th ere will be 8, 10, or 12 pieces, depending on the size and shape of the block. Lay a piece flat on your work surface and cut a horizontal slit in it, stopping 1/2 to 1/4 inch shy of the opposite side to avoid splitting the piece in half. Make sure the cut is equally deep on both sides. Repeat with the remaining pieces.
• To fill each tofu piece, hold it in one hand and use the other hand to open it up carefully like a tiny book. If the top flap naturally lays open, let it rest on the soft part of the thumb. Otherwise, use the thumb to keep the flap peeled back. Use a fork or small spatula to spread a layer of filling about 1/4 inch thick on one side. Lower the top flap and press the filling gently into place. Don't worry if the tofu tears a little. As you work, place the stuffed tofu squares on a double layer of paper towels to absorb excess water.
• Preheat the oven to 175° to 200°F for keeping the tofu squares hot once they are fried. Pour enough oil into a 12-inch nonstick skillet to film the bottom (about 4 tablespoons) and heat over medium heat. Panfry the tofu in 2 batches to avoid crowding, and give each stuffed square a final blotting on a paper towel before you lay it gently in the skillet. Fry for 4 to 6 minutes, or until the bottom is golden brown; the timing will depend on the density of the tofu. Using 2 spatulas, carefully flip the tofu over and fry the second side for 4 to 6 minutes, or until golden brown and the filling is cooked. Transfer the cooked tofu to a plate and place in the oven. Repeat with the remaining tofu.
• Lower the heat slightly and pour off all but 2 tablespoons of the oil from the pan. To make the sauce, add the garlic to the pan and sauté for about 15 seconds, or until fragrant. Add the tomato, water, and fish sauce, bring to a simmer, and cook for about 5 minutes, or until the tomato breaks down and the flavors have blended. (Extra water may be needed, depending on the juiciness of the tomato.) When the sauce has thickened slightly, taste and season it with a little salt to deepen the flavor and with a little sugar to balance the tartness.
• Remove from the heat and spoon the sauce onto the center of a platter or 2 serving plates. Arrange the stuffed tofu on top and serve.
• In the markets in Little Saigon in Southern California, trays of still-warm fresh tofu are delivered daily. Wrapped in plastic and glistening with condensation, the fat, spongy, brick-sized cakes are too beautiful to resist. Poke at one and it will jiggle. You can't get fresher tofu unless you patronize a lô dâu hù (literally, "tofu oven"), a Viet tofu shop.
• If you come across this medium-firm tofu, buy some and enjoy it the same day to appreciate its freshness. To keep for about two weeks, remove the plastic, put the tofu in a tub of water, cover, and refrigerate, changing the water every third day.