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Stuffed mini sweet peppers?
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Happy Saturday, my Insta friends?. Hope you are having a wonderful start to your weekend. I’m sharing a simple stuffed peppers dish filled with just tofu and carrots. Inspired by a dish called ‘Hakka Yong tofu’ back at home where fish paste is used as filling.
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Recipe
Ingredients:
~ 1 pack of mini sweet peppers, about 12oz, washed and halved
~ 1/2 package of firm tofu, drained
~ 2 cloves of garlic, minced
~ 1 carrot, shredded
~ 1/2 tsp salt
~ white pepper to taste
~ corn starch or tapioca starch for dusting
~ oil for pan frying (used ? oil)
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First blend the tofu in a food processor to get a smooth texture. Scrambling it with a fork will make it crumbly, so be sure to use a processor instead. In a heated pan with 1 tsp oil, sauté garlic and carrot until soft, add to tofu mixture and mix until well combined.
Set up your stuffing station: peppers, tapioca starch and tofu mixture. Rub a little tapioca starch on the inside of pepper and stuff tofu mixture. Repeat until you finish with all the peppers. Pan fry peppers – tofu side down in oil until lightly brown. Serve immediately.
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What do you think? Easy peasy ?? Let me know ?? and hope this will become your next favorite stuffed peppers dish. Have a fantastic ?Saturday, everyone! .
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