Fried stuffed tofu skins

Fried stuffed tofu skins

The Real Food of China
Leanne Kitchen

Strictly speaking, tofu skin is actually soy milk skin (it’s made by lifting off the skin that forms on soy milk in the early stages of making tofu, then drying it). Wonderfully versatile, the skin is sometimes used to extend (or mimic) meat in braised dishes and hotpots, or it can be used as a wrapping for fried or steamed fillings.


Quantity Ingredient
600g raw king prawns, peeled, cleaned and chopped
100g minced pork, not too lean
8 tinned water chestnuts, finely chopped
1 teaspoon sesame oil
2 teaspoons clear rice wine
2 spring onions, very finely chopped
2 teaspoons cornflour
2 large sheets dried tofu skins
1 tablespoon plain flour
vegetable oil, for deep-frying
chilli sauce, to serve
black rice vinegar, to serve


  1. Put the prawn meat and pork in a bowl, then add the water chestnuts, sesame oil, rice wine, spring onions and cornflour. Use your hands to mix everything together, then divide into eight even portions.
  2. Unwrap the sheets of tofu skin and cut into eight pieces measuring about 20 x 16 cm and eight pieces measuring about 8 x 5 cm.
  3. Combine the flour in a small bowl with 1½ tablespoons water and stir to form a smooth, thick paste. Work with one piece of tofu skin at a time, brushing the skins lightly with water to soften them a little. Place one of the larger pieces on the work surface with the shorter side nearest to you. Place one of the smaller pieces of skin on top of that piece, positioning it in the middle of the larger piece (this will reinforce the tofu skin under the filling).
  4. Place one portion of filling on the smaller piece of tofu skin and use your hands to spread it evenly to cover the smaller piece. Lightly brush the furthest end of the skin with some of the flour paste. Fold the sides over the filling, then fold the tofu skin over a few times to form a rectangular parcel, pressing the pasted side gently to seal. Repeat with the remaining pieces of tofu skin and filling.
  5. Pour enough oil into a wok to come about 5 cm up the side, and heat to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Add half the stuffed tofu skins and cook, turning once, for 5–6 minutes, or until golden brown. Remove using kitchen tongs and drain on paper towel. Cook the remaining stuffed skins. Serve with small bowls of chilli sauce and black vinegar, for dipping.
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