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Ah Gei Tofu
Deep-fried tofu pockets stuffed with mung bean vermicelli and fish paste, topped with spicy sauce — a Danshui street food classic.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
medium
Cuisine
Taiwanese
Ingredients
8deep-fried tofu pockets
150gmung bean vermicelli, soaked
100gfish paste
2 tbspmiso
2 tbspchilli paste
1 tbspsugar
1 tbspsesame oil
Instructions
1
Make sauce: mix miso, chilli paste, sugar and sesame oil with 100ml water. Simmer until smooth.
2
Mix soaked vermicelli with fish paste. Season.
3
Open each tofu pocket and stuff with vermicelli mixture.
4
Steam stuffed pockets 10 minutes.
5
Serve topped generously with sweet miso sauce.
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