A fancy dish for connoisseurs: the chef of Bon Wei restaurant shows us how perfect the marriage between Chinese and Italian cuisine can be.
Take the tofu, place it on a cutting board and dice it.
Fry the tofu dices in hot oil for about six minutes until golden brown.
Drain the tofu, cut the hole into the side of a each tofu dice to create a cavity that will be filled later on with Igor Sweet gorgonzola combined with either cruched walnuts or shrimp.
Add a pinch of salt.
Once you are done with the stuffing, bake the tofu for about eight minutes at 180 °C.
Now the dish is ready to be served.