Steamed Tofu Stuffed With Pork Hash Recipes
STEAMED TOFU WITH MINCED PORK
Make and share this Steamed Tofu With Minced Pork recipe from Food.com.
Provided by Kim Ong
Categories Pork
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- For the beancurds ---------------.
- Mixed minced pork, some corrianders, mushrooms and cooking wine, salt, pepper, corn flour together.
- Fill the hole on each beancurd with the mixture.
- Put the beancurds into the steamer to steam for 15 minutes.
- For the gravy --------------------.
- Boil 1/2 cup of water in a small saucepan.
- Add oyster sauce, corn flour, pepper and salt to the boiling water and stir well.
- Turn off the gas and add 1 tbsp of cooking wine or sherry and the remaining corriander to the gravy and stir well.
- Sprinkle the gravy over the steamed beancurds and serve.
STEAMED TOFU STUFFED WITH PORK HASH
Steps:
- Cut cut both blocks of tofu into 8 triangles by cutting down the middle lengthwise, flip on side and then cut diagonally. Make slits in each piece to form pockets. Combine pork, shrimp, green onion, ginger, garlic, water chestnuts, oyster sauce, shiitake mushrooms, salt and pepper. Spoon filling into each triangle. Lightly coat in flour and cook in hot cooking oil until golden brown, about 8 minutes. Place tofu on plate, cover in plastic wrap and steam in a wok with a bamboo steamer for 15-20 minutes or until pork is cooked. For the Sauce: 1-14.5 oz can low sodium chicken broth 3 t sugar 1/4 c soy sauce 1/4 c oyster sauce 5 T cornstarch in 5 t water In a saucepan, bring chicken broth, sugar, soy sauce and oyster sauce to a boil. Add cornstarch water and whisk quickly until thickened. Remove and pour over tofu.
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- Prepare the tofu. Cut the block of tofu into 8 even pieces (I cut it in half horizontally, and then cut each half into 4 pieces.) Use a small spoon to scoop out about 2 teaspoons of tofu from each piece. This is so that we can stuff the tofu with the pork filling.
- Prepare the filling. Mix together in a bowl: ground pork, leftover tofu (the tofu that you just scooped out), ginger, garlic, oyster sauce, soy sauce, sesame oil, and white pepper.
- Divide the filling into 8 portions and stuff each piece of tofu with the filling, mounding the excess filling over the top of the tofu piece.
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- Mix the ground pork and ginger together. Remove the skin from the salted fish, and flake. Mix with the pork and ginger until well-combined. Set aside.
- Cut tofu into 2-inch squares about 3/4-inch thick. Scoop out about 1 teaspoon of tofu from each piece to make room for the meat. Stir the excess tofu in with the pork mixture. Add the wine, a pinch of white pepper, and salt to the meat mixture. Mix well.
- Divide the meat among the tofu pieces, and place on a heat-proof plate. Steam the plate of tofu in a preheated wok or steamer, covered, for about 10 minutes.
- While the tofu is steaming, mix cornstarch with 2 tablespoons water and set aside. Slice the scallion, and set aside.
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- Place a pan over medium heat and add a small amount of olive oil. Sauté garlic briefly until fragrant.
- Add pork to the pan, briefly break up the pork for a few seconds and then add oyster sauce and 2 teaspoons of soy sauce. Continue to break up the pork and combine with the seasonings for about 30 seconds. Lower the heat.
- Combine cornstarch with water and pour the cornstarch slurry over the pork. Mix and combine the cornstarch slurry with the pork for about 10 seconds, then sprinkle some black pepper and remove the pan from the heat.
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- While tofu is steaming, prepare the sauce. In a wok heat a small amount of oil. Add the minced pork, dried shrimps, chilli bean paste and garlic then stir fry until fat starts to render.
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- Rehydrate the dried shiitake mushrooms. Place shiitake mushrooms in a bowl. Pour hot water over the mushrooms. Place a lid on top to cover. Let sit for 15 minutes. Drain and chop the mushrooms.
- Prepare the aburage. The purpose of this step is to remove excess oil from the aburage. Cut the aburage in half (to make 10 pockets). Place aburage in a bowl and pour hot water over to cover. Let sit for 10 minutes. Drain and gently squeeze out excess water. Set aside.
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- Stuff each aburage pouch with the filing (about 2-3 tablespoons of filling). Place the filled aburage pouch on a plate. Repeat until all the aburage pouches are filled.
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- Mince the ground pork and ginger together. Remove the skin from the salted fish and mince it up with the pork and ginger until very well-combined.
- Cut tofu into 2-inch squares about 3/4-inch thick. Scoop out about 1 teaspoon of tofu from each piece to make room for the meat. In a bowl, stir the excess tofu in with the pork. Add the wine, a pinch of fresh ground white pepper, and salt to the meat mixture. Mix well.
- Divide the meat among the tofu pieces. Steam the plate of tofu in a wok or steamer for about 10 minutes.
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