Healthy Tofu Menbosha
Low-Calorie Tofu Menbosha Recipe (Perfect for Christmas and Celebrations!)
Craving crispy Menbosha but want a healthier option? This recipe substitutes traditional bread with soft tofu, creating a delicious low-calorie treat. Ideal for festive occasions like Christmas or any special celebration, these Tofu Menbosha are crispy on the outside and delightfully tender on the inside. Enjoy a guilt-free indulgence that’s perfect as a snack or an impressive appetizer!
Ingredients
- 10 Shrimp
- 1 block Firm Tofu (approx. 300g)
- 2 Tbsp Egg White
- 1/2 Tbsp Cornstarch
- 2 pinches Salt
- A pinch of Black Pepper
- 1 pinch Chicken Stock Cube (optional)
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your Tofu Menbosha.
Step 2
Cut the firm tofu into 12 equal pieces, approximately 1.5 cm thick. Try to make them as uniform in size as possible for even cooking and coating.
Step 3
To help drain the tofu and season it, sprinkle salt evenly on both sides of each tofu piece. Tip: After salting, let the tofu sit for about 5 minutes. This process draws out excess moisture, which will contribute to a crispier final texture.
Step 4
While the tofu is resting, prepare the shrimp. Peel and devein the shrimp, then finely chop them using the flat side of your knife. Aim for a slightly coarse texture rather than a paste for better mouthfeel. In a bowl, combine the chopped shrimp with egg white, cornstarch, salt, and pepper. If using, add the chicken stock cube and mix everything thoroughly.
Step 5
Knead the shrimp mixture until it becomes cohesive and slightly sticky. This elasticity is key for the shrimp mixture to adhere well to the tofu and create a pleasant chewy texture.
Step 6
After the tofu has rested, use paper towels to gently but thoroughly pat dry all surfaces. Removing excess moisture is crucial for the coating to stick properly and to prevent oil splattering during cooking.
Step 7
Lightly coat one side of 6 tofu pieces with cornstarch. This will act as a binder for the shrimp mixture.
Step 8
Spread the prepared shrimp mixture evenly over the cornstarch-coated side of the 6 tofu pieces. Use a spoon or your fingers to ensure a uniform layer.
Step 9
Now, lightly coat one side of the remaining 6 tofu pieces with cornstarch and place them on top of the shrimp mixture, creating sandwiches. Tip: Tofu can retain moisture. Even after patting dry, some moisture may remain. Applying the cornstarch just before assembling helps absorb any residual moisture, ensuring the shrimp mixture adheres better and stays in place.
Step 10
Lightly dust the entire exterior of each assembled tofu menbosha with cornstarch. Heat a generous amount of oil in a pan over medium-low heat. Cook the menbosha, adjusting the heat between medium and low, until golden brown and crispy. Be careful not to use high heat, as the outside might burn before the inside is cooked through.
Step 11
Turn the menbosha occasionally to ensure even browning on all sides. Cook until a beautiful golden-brown crust forms, indicating it’s perfectly crispy.
Step 12
Serve your delicious Tofu Menbosha with your favorite sweet chili sauce or dipping sauce. Enjoy your healthy and delightful creation!
