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Stuffed tofu is a traditional Chinese dish and over the years, I`ve found so many different variations of it.
This one was a Szechuan version.
First, you take a brick of very soft tofu. I was told that for frying, you should find soft tofu so it has a better texture. The brick of soft tofu gets cut up into 4 rectangles. A piece of cuttlefish maw is placed on top of the tofu.
I`m not quite sure what they use to make the cuttlefish maw stick to the tofu piece but the entire thing gets deep fried until golden brown.
A sauce made with black soy beans, soy sauce, rock sugar, peppers and onions is placed on top.
When you eat it, you should put some of the sauce on top of the tofu as the tofu itself is unseasoned. The shell is very crisp from the deep frying and the tofu inside is incredibly moist and soft. The fish maw introduces a bouncy and savory texture to the mix and the sauce is enough to flavor both.
It`s incredibly delicious and a bit spicy.
Have you guys tried this?
*photo is mine, please don`t use*