Sunday, July 27, 2008

Cantonese Stuffed Tofu

Hope I'm not tiring out the palette with all of these Chinese recipes, but I've got another one today. I also made this a little while ago but just hadn't had a chance to post it yet. I never tried making this type of tofu dish before, I usually just stir fry cubes of tofu with some other ingredients, so this was a new experiment!

The hardest part was turning the tofu in the wok without breaking the triangles. Other than that, the prep is pretty straightforward (and a lot of fun!).

The recipe comes from Grace Young's Breath of a Wok. This cookbook focuses more on the specialty dishes of many different chefs/cooks and has a great variety of different Chinese dishes, each with a very thorough description of preparation and instruction.

Cantonese Stuffed Tofu

Serves 4 as part of a multicourse meal
1 tbsp dried shrimp (haw mai)
4 squares firm tofu (14 ounces) rinsed
3/4 tsp salt
4-8 ounces ground pork
2 tsp cornstarch
1/4 tsp sugar
1/4 tsp ground white pepper
1 tsp sesame oil
1/4 cup minced scallions
2 tbsp canola oil
1 minced garlic clove
3/4 cup Chicken Broth
2 tsp soy sauce
1 tsp dark soy sauce (I used the thick ketjap manis)
1 tbsp oyster sauce
cilantro for garnish

1. In a small saucepan, boil 1/2 cup water. Add the shrimp and simmer for a minute. Drain and reserve the water. Mince the shrimp and set aside.
2. Place the tofu on some paper towels, sprinkle 1/2 tsp of the salt evenly over the tofu and set aside.
3. Combine the pork, 1 tsp cornstarch, sugar, pepper, 1/4 tsp salt, and the minced shrimp. Stir in 1/2 tsp sesame oil, the scallions, and a couple tablespoons of the reserved shrimp liquid.
4. Cut each tofu square diagonally into 2 triangles. With a paring knife, cut a shallow pocket along the long side of each triangle, removing some bean curd and discarding the excess. Stuff each triangle with the filling.
5. Bring your wok under high heat until a bead of water vaporizes in a split second. Swirl in the canola oil and add the tofu triangles, pork side down (may need to do multiple batches if your wok is smaller). Pan fry for 2 minutes over medium heat and then scatter the garlic in the pan. Cook for another minute.
6. Add the broth and 1/4 cup cold water and bring to a boil over high heat. Cover, reduce heat to med-low and simmer for about 3 minutes.
7. Using a spatula, loosen each triangle and turn on its side. Add the soy sauce, cover and summer for another 4 minutes. Add the rest of the soy sauce, oyster sauce, and sesame oil.
8. With the remaining 1 tsp cornstarch, mix it with a tablespoon of cold water. Increase the heat to high, add the cornstarch slurry and cook for 30 more seconds. Garnish with cilantro

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