Tofu Puff - Chop Hup Chong

Tofu Puff

Tofu Puff


  • 15 gm chinese parsley
  • 5 pcs shallots
  • 2 tbsp cooking oil
  • 1 pinch salt



  1. Slice the shallot; shred the carrot; cut the Chinese parsley in short length.
  2. Heat up oil. Sauté sliced shallots and fry until golden brown or fragrant.
  3. Add in shredded carrot, bean sprout and Chinese parsley.
  4. Add a pinch of salt and stir-fry at high heat for about 1-2 minutes.
  5. Add in Hoty Pork Floss, mix well, and dish up.
  6. Cut the tofu puff into half and stuff the pre-fried ingredients into the tofu puff pocket.
  7. Toast the tofu puff pocket in oven or toaster until golden brown and serve hot.

Tips: You may add in lettuce or cucumber as well.

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