Deep-fried firm beancurd nuggets

Deep-fried firm beancurd nuggets


1 person made this

About this recipe: This is one of our favorite dishes! It's crunchy (because it's deep-fried) and moist at the same time because it contains beancurd.

pigcow Central Region, Singapore


  • 2 tau gwa (firm beancurd), minced
  • 3 dried mushrooms, soaked until soft, diced fine
  • 100g minced pork
  • 1 egg white
  • 50g carrot, diced fine
  • ½ stalk spring onion, diced fine
  • 1 tsp sesame oil
  • 1 tsp light sauce
  • ½ cup flour


  1. Mix all the ingredients except the cornflour together until well-combined. Shape the mixture into 2 rolls of about 3cm in diameter.
  2. Prepare a wok 1/3 filled with water. Allow the water to boil. Once the water has boiled, lower the plate with the 2 rolls of beancurd mixture onto a metal support and steam for about 5 minutes. Remove from heat and allow it to cool.
  3. Cut the rolls into 2 cm thick slices. Roll in flour and deep-fry until golden brown. Serve.

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