In this cooking lesson learn how to make tofu stuffed with cheese.
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How to Make Tofu Stuffed with Cheese:
Hi everyone I’m back, I’m Nancy, I’m sorry I took so long to come back to you because I have been so busy but I promised I’ll do this Tofu snack recipe for you, which I’ve written an email to all my friends, so now I have to the check recipe to see what I’ve written and I also promise that I will do something different and I’m going to do it all tonight.
It is some—a tofu snack, it is an original. I used two pieces of hot tofu, four leaves of Khoisan, two tablespoons of roasted rice flour, two tablespoons of tasty grated cheese, eight cracked black pepper and three tablespoons of olive oil. I’m referring to an old recipe. Here we go. I’ve put in the time because I’m always all the time.
Let’s begin. Try some. You all know what Khoisan looks like. I’ve used it before, I only want four leaves. You can have it dry with tea towel or kitchen paper so that try to get rid as much moisture as you can. Then what I do is get a knife, just take four leaves. Four big leaves, I just take an extra just incase the leaves are too small.
All this you can keep for soup. Tofu, I’ve only using two pieces, I always get a knife. Learn to keep one small knife. Two pieces of tofu, the rest you can keep in the fridge and use it as a soup. This one is very fresh but I still give it a wash. Give it a quick wash and keep it dry, pat it dry. So this would be a snack for two persons. Pat it dry then cut into two, cut into a diagonal and after that you get this little knife, make a slit in the center and remove a little bit of the tofu so you can stuff in the cheese.
Do the same of two pieces of tofu - so each person can have two as a snack. It’s high in protein as you all know. Okay I’m going to sing you a song while I’m doing this okay. That’s what I’ve promise to do something different. “I am the tofu chef cook, oh no, no, no, sorry that’s a mistake”. “I am the tofu cheese cook, come and see me cook. I am the tofu cheese cook, happy as it can be. Cooking tofu you can see me now, cooking tofu you can see me now.”
Now what I have done is take a spoon of cheese and pepper, only eight. Eight pepper, I give it a crushed. Roughly crack that one. It’s so simple and don’t forget, I also use some roasted rice flour. One tablespoon, two tablespoon, that’s all I need in this recipe and my cooking oil. Now what I do is, I stuffed the cheese in the tofu. Stuff it all in, then what I need is to do the knife - .I will heat up my little pan here, just a steel pan will do. Heat that up while I’ll dash some flour to my leaves, to my khoisan leaves and what I’m going to do now is I’m going to wrap.
I’m going to wrap this tofu in the khoisan. Khoisan leaf is very versatile, very, very versatile. On the inside of the leaf you put the tofu and just wrap it around. Now I heat up my oil, you can use soybean oil, olive oil. I used olive oil, just shallow fry. I don’t have to deep fry. It’s a bit noisy. So we don’t need all these anymore. Make sure the oil is a bit hot. How to test the oil when it’s ready? You can just use a chopstick and just put in the oil. – means the oil is ready. And when it is ready you’ll find little bubbles playing around the stick. This is a chopstick, chopstick little sake skewers will do, even your wooden spoon. So you don’t need a thermometer to test the oil that’s the old fashion way or housewife’s-way. - isn’t it? Moving on, “I am the tofu cheese cook, come and see me cook. I am the tofu cheese cook happy as it can be, stuffing tofu with some cheese, stuffing tofu with some cheese” That’s great. Okay now let’s fry this, - wrap it, put it in the pan. Now I need something to hold it down, hold it, hold it down while I’ll put rice flour to prevent the water from spattering.
So there’s a reason for everything you know why I used the flour. You heard the spattering it’s because of the moisture so purpose of the rice flour is to get rid of the moisture. There goes the second one, fry until it is nice and brown. Then get a tomato and just wash them then let them dry and cut them into little lotus but not completely, just down then open up like a lotus.
You can drain this further on kitchen paper. Next time I’ll show you what a tar garnish will look or you can just put some strips of coriander for the time being if you like and that’s how it’s done. See tofu, cheese inside and Chinese khoisan. You see, Bon Appétit! Simple as that, Thank you for watching.