Ingredients
100 g lemon, radish (for garnish) as needed, half a block of tofu, 30 g each of pork and napa cabbage, 20 g carrot.
Seasonings
10 g scallion strips, 5 g minced garlic, 20 g bell pepper, 20 g vegetable oil, 3 g soy sauce, 2 g salt.
Instructions
1. Cut the tofu into 4 cm (about 1.5 inch) squares, 1.8 cm (about 3/4 inch) thick, then deep-fry in vegetable oil until golden. Cut a slit along one side of each piece to form a pocket. Finely julienne the carrot, bell pepper, cabbage, and pork.
2. Heat vegetable oil in a wok or skillet, then stir-fry the pork, carrot, cabbage, scallions, garlic, bell peppers, chili flakes, and glass noodles until cooked through as the filling; stuff this filling into the tofu pouches, arrange them neatly in a small pot, season with soy sauce and salt, add a little water and bring to a gentle boil, then transfer to a serving plate.