A simple stuffed tofu dish with good old fashioned flavor of salted fish sure is a treasure of my childhood memories
of mom”s kitchen, a recipe worth to share and pass on …
A traditional Chinese recipe thumbs up with big bowls of rice among all families, no kidding here !
1- ground pork 500 g shrimp meat 300 g salted fish 25-30 g
( * salted fish pan- fried and chopped finely before mix )
2- 2 packages of tofu… 8 pieces , cut each into half or 3 even pieces and soak with salty water
for 5-10 minutes ( tips to get rid of excess water from tofu ) then drain and set aside.
Steps for stuffing…
1- add 2 tbsp of castor sugar to ground pork and shrimp meat for 5-10 minutes..
( enhance flavor and texture )
2- put ground pork and salted fish in a mixing bowl , add 2 tbsp of black pepper, fish sauce ,
soy sauce and all well combined.
2- add half cup of water to the meat, use hand or spoon to combine until smooth ….set aside.
3- press shrimp meat into paste with a knife , or chopped finely .
4- put paste – like shrimp meat , some chopped garlic ,
a small piece leek ( white portion and chopped ) onto the mixing bowl,
combine all mixture , again chop finely and ready to stuff.
5- using a teaspoon to make a small well in the tofu for easy stuffing..
6- mix an egg with 1/2 tsp of corn flour and cover the surface of each well lightly as shown ..
7- start stuffing the filling evenly onto the tofu , shape neatly and ready to cook…
1- put 2 tbsp of cooking oil in wok with medium high heat , add the stuffed tofu with meat face down,
fry until golden brown.
2- carefully flip over, fry the bottom 1 minute more , dish up.
3- put tofu onto a pot, pour one and half cup of chicken broth , cover the pot with a lid
and cook with medium heat till boil … about 6-8 minutes,
then turn off the heat and rest 5 minutes more.
4- restart the heat, thicken the pot of tofu with corn flour water
( 1 tbsp of corn flour mix with half cup of water )
5- garnish with spring onion , taste , dish up and serve hot with chilly as desired.
( make sure enough rice on the go… )
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