Tofu Puffs

Ramuan / Bahan

For the pastry

500g all-purpose flour
175g margarine
A little water
Oil for frying
For the tofu filling

2 blocks of tofu, cut into cm cubes
6-8 shallots, sliced finely
2 eggs, lightly beaten
1 red chili, chopped
1 green chili, chopped
A bunch of Chinese celery, chopped
A bunch of spring onions, chopped


To prepare the filling

- Heat about 2 tablespoon of oil and fry the shallots till fragrant and soft.
- Add in the red and green chilies
- Add in the tofu and fry till mixture is slightly dry
- Add in the beaten eggs and mix through.
- Cook further till dry.
- Finally, turn off the heat and add in the celery and spring onions
- Mix through and dish out to cool down before filling into the pastry.

To prepare pastry

- Sift flour and salt
- Rub margarine into the flour till mixture resembles breadcrumbs
- Gradually, add water and mix till pastry holds together.
- Knead lightly till smooth.
- Roll out dough on lightly floured surface to a 5mm thickness and 9cm circles.
- Place about 2 tablespoons of filling in the center of each circle; fold the pastry like the shape of a pillow. Seal by pinching the pastry at the folded edges.

Heat oil for deep frying. Fry the tofu puffs till golden brown.