In some parts of China, people love to stuff tofu with different stuffing especially meat. Slits of holes are made in the center of the tofu cubes and then filled with the stuffing. Ensure that you use firm tofu rather than the silky ones.
Ingredients: (Serves 4)
- 6 x 5 cm (2 inch) square cakes firm tofu, drained
- 2 dried Chinese mushrooms
- 50 g (1¾ oz) prawns (shrimp)
- 50 g (1¾ oz) minced (ground) pork or chicken
- A pinch of salt
- ½ egg white, beaten
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon light soy sauce
- 1-2 teaspoons cornflour (cornstarch)
- 3-4 tablespoons oil
- 2½ tablespoons chicken and meat stock
- 2 tablespoons oyster sauce
- 1 spring onion (scallion), sliced
Method:
Parboil the tofu cakes in a pan of lightly salted boiling water for 2-3 minutes to harden them, then drain. Cut each cake into two triangular pieces and make a slit at the base of each triangle.
Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and finely chop the caps. Peel and devein the prawns and chop them finely until they are almost a paste. Place mushrooms and prawns in a bowl with the pork, salt, egg white, rice wine, soy sauce and enough cornflour to hold mixture together. Fill the slit of each tofu piece with stuffing (the pieces will gape open and show the stuffing).
Heat a wok over high heat, add the oil and heat until very hot. Cook the stuffed tofu for 2 minutes on each side, or until golden. Pour off any excess oil. Add the stock and oyster sauce, bring to the boil and braise for 5-6 minutes. Sprinkle with the spring onion.
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