Squash blossoms (Stuffed with tofu and sesame filling)

Name: Squash blossoms (Stuffed with tofu and sesame filling)
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 1 tsp toasted sesame seeds; 100 g medium firm tofu; 1/2 tsp kosher salt; 1 tsp toasted sesame oil; 10 large squash blossoms; 2 tbsp potato starch; 1/4 cup potato starch; 2 tbsp all-purpose flour; Pinch kosher salt; Vegetable oil; 1 tbsp soy sauce; 1 tsp white vinegar; 1/4 tsp korean hot pepper flakes (gochu-garu); 1 tsp toasted sesame seeds; 1 tbsp chopped spring onion

Santy Coy @chefsantycoy

Gold Coast, Australia

Maangghi’s recipe

#koreanfood #korean #dinner #sidedish #entree #appetiser #squashblossom #zucchiniflower #tofu #sesameseeds #potatostarch #soysauce #koreanhotpepper #whitevinegar #delicious #asian #asianfood

Maangghi’s recipe

#koreanfood #korean #dinner #sidedish #entree #appetiser #squashblossom #zucchiniflower #tofu #sesameseeds #potatostarch #soysauce #koreanhotpepper #whitevinegar #delicious #asian #asianfood

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

30 minutes

Serves 4 servings

For the filling:
1 tsptoasted sesame seeds
100 gmedium firm tofu
1/2 tspkosher salt
1 tsptoasted sesame oil
For the blossoms:
10large squash blossoms
2 tbsppotato starch
For the batter:
1/4 cuppotato starch
2 tbspall-purpose flour
Pinchkosher salt
Vegetable oil
Soy vinegar dipping sauce:
1 tbspsoy sauce
1 tspwhite vinegar
1/4 tspkorean hot pepper flakes (gochu-garu)
1 tsptoasted sesame seeds
1 tbspchopped spring onion

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Steps

30 minutes

1

For make the filling:
Grind the sesame seeds with a mortal and pestle or crush them with a rolling pin. Put them in a medium bowl and add the tofu, salt and sesame oil.
2

Using a pestle or a wooden spoon, crush the tofu until the mixture is well incorporated.
3

Stuff the blossoms:
Bring a medium pot or water to a boil over high heat. Working in batches, blanch the squash blossoms for 5 seconds, stirring gently with a wooden spoon. Rain and rinse under cold running water.
4

Squeeze gently to remove the excess water.
5

Put the blossoms side by side on a large baking sheet. Carefully open one side of each flower and spread out the blossom petals.
6

Sprinkle the potato starch onto all the petals.
7

Scoop up a small amount of the filling and place it around the pistil (the stalk in the center of the blossom) right above the stem.
8

Wrap the petals gently around the filling and twist them at the ends to seal. It will look like a paintbrush - shaped packet. Repeat with the remaining flowers and filling.
9

Make the batter and fry the blossoms:
Combine the potato starch, flour, salt and 1/4 cup water in a small bowl. Mix together well.
10

Heat 3 tablespoons vegetable oil in a large skillet over medium heat and swirl to evenly coat the pan.
11

Carefully dip a squash blossom packet into a batter, making sure to coat the whole blossom, and place it in the skillet.
12

Repeat with a few more blossoms. Work in batches so you don’t overcrowd the skillet.
13

Cook until lightly crisped, about 2 minutes. Flip, add more oil if necessary, and cook for another 1 or 2 minutes, until the other side is lightly crisp.
14

Flip and cook for another minute or two, until both sides are crisp but not brown. Lover the heat to medium - low if necessary.
15

Transfer to a plate and serve with the dipping sauce
16

To make dipping sauce:
Combine the soy sauce, vinegar and hot pepper flakes in a small bowl. Add the sesame seeds and spring onion and serve.

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Cooksnaps

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Santy Coy @chefsantycoy

on August 28, 2021 14:36

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!