INGREDIENTS:
- 10 pcs tokwa/tofu square
- 1/4 kg round pork [filling]
- 2 tbsp Datu Puti Oyster Sauce [filling]
- 1 tsp sugar [Filling]
- 1 tbsp Datu Puti Patis Flavor [Filling]
- 1/2 cup carrot, grated [Filling]
- 2 tbsp shiitake mushroom (soaked and squeezed), chopped [Filling]
- 1 tsp garlic, chopped [Filling]
- 1 pc egg, beaten [Filling]
- 2 tbsp all-purpose flour [Filling]
- 2 tbsp green onion, chopped [Filling]
- 1 tsp whole pepper, crushed [Filling]
- 1 cup all-purpose flour [Dredge]
- 1/2 tsp UFC Iodized Salt [Dredge]
- 1/2 tsp UFC Ground Pepper [Dredge]
- 1 cup Jufran Sweet Chili Sauce [Glaze]
- 2 tbsp Datu Puti Oyster Sauce [Glaze]
- 1 pc small red/green bell pepper, diced [Glaze]
- 2 tbsp sesame oil [Glaze]
PROCEDURE:
1. Make a shallow ¾-inch hole (not all the way through) at the center of each tokwa. Reserve trimmings. Set aside.
2. Combine filling ingredients with tokwa trimmings. Mix well.
3. Fill each tokwa with meat filling.
4. Dredge tokwa in flour mixture.
5. Deep fry until golden brown. Drain. Set aside.
6. Simmer glaze ingredients until it thickens and well combined. Pour over fried tofu.
