Appon's Thai Food Recipes

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Tofu Pockets ( Tua Hu Tod Je )


The tofu used in this recipe is hard tofu leaves or tofu papers, pads of compressed tofu that you can cut open, stuff with a filling and fry or steam. They are firmer than regular tofu, but you can use regular tofu, you just need to be more delicate when you fry it.
I'm making a vegetarian version today, stuffed with taro and chopped shitake mushrooms, since the vegetarian festival is soon, but you can stuff it with meat if you prefer, or chopped vegetables. These tofu pockets have a neutral flavour and will take pretty much any filling.


2 Pieces Hard Tofu
100 gms Taro
50 gms Shitake Mushroom
1 Tablespoon Light Soy Sauce
1 Tablespoon Sweet Black Soy Sauce
Pepper to Season
Vegetable Oil


1. If the shitake mushrooms are dried, soak them for 2-3 hours in warm water to plump them up.
2. Peel and steam the taro until it's cooked all the way through. Stick a fork in them to check.
3. Pat the tofu dry of any liquid, cut into the middle and scoop out some to make space for the filling. Don't go closer than 1cms from the edges or they'll break.
4. Cut the taro into small pieces, you can also mash it if you prefer. Fry it off with 1 tablespoon of light soy to season and just to dry the mix off.
5. Chop the shitake finely, fry then mix off with 1 tablespoon black soy and a pinch of pepper. Again you're just frying for a short time to remove water and bring out the flavours.
6. Stuff the taro and shitake into the tofu pocket.
7. Fry off in medium hot oil, just to crunch up the outside.
8. Serve with a sweet plum or spicy chilli sauce.

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This page contains a single entry from the blog posted on September 27, 2012 2:24 PM.

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