- Heat oil in a wok over medium heat and fry garlic until lightly browned. Add carrot, stir-fry 5 minutes before adding angel hair, Kimball Oyster Flavoured Sauce and Kimball Tomato Sauce. Season to taste with salt and pepper and toss together until well-seasoned.
- Pierce a small hole in each of the tofu puffs and generously stuff each cavity. (This can be made 1 day ahead and kept refrigerated)
- Combine batter ingredients in a mixing bowl to make a thin coating consistency. Heat oil in a wok to a depth of 4 cm. Dip stuffed tofu in batter and fry in batches in hot oil until crisp and golden brown. Drain and serve hot, accompanied with Kimball Thai Chilli Sauce.