Step 1
Press tofu to remove excess water.Crumble or finely chop into small pieces. (Optional: Lightly sauté in a pan for 3–4 minutes to enhance texture.)

Step 2
In a bowl, combine tofu, carrot, spring onions, soy sauce, Shao Xing wine, sugar, sesame oil, white pepper, and cornstarch. Mix well until everything is evenly combined and slightly sticky.

Step 3
Slice youtiao into \~5–7 cm pieces. Use chopsticks or a small knife to gently open a slit in each piece (like a pocket).

Step 4
Spoon the tofu mixture into the slit of each youtiao piece, pressing it in firmly so it holds.

Step 5
Pan-fry on medium heat until golden and crispy on both sides (about 2–3 mins each side), or steam for 5–6 minutes for a softer texture.