In a wok, bring 2~3 cups of cooking oil to 300-350°F/150-180°C. Home cooks have a lot of reasons to love yuba. Step 3. Use a round spoon to remove a part of the tofu to form a round hole in the centre. Written by. Add seasoning (B) and mix well to form a sticky paste. – Braised Bok Choy, a Simple Shanghainese Dish 1) Shell, devein, rinse shrimps and pat dry. So, I decided to have my size of stuffed tofu today – one bite, one piece. Am going to try this as I am on a diet and it is perfect. Cubes of tofu are stuffed with minced pork and prawns, seasoned with soy sauce and steamed to perfection. If u so desire, would love to have you stop by my lil place too In shaping ‘shrimp paste’, wet knives to reduce the stickiness. Pour over the sauce and continue steaming for another 5 minutes or till meat is cooked. Last updated Nov 20, 2020. – Hawthorn Apple Tea Combine ingredients (A) in a mixing bowl. 2) Pat dry tofu, cut it into bite sizes and organize them on a plate. Alternative: Replace minced prawn with whole prawn sliced on the backed. chillies, shiitake mushrooms, spring onions, garlic cloves, corn starch and 6 more. That size, however, rarely fit into my mouth. Mince them with a food processor, add seasonings and stir well in one direction. Remove the skin from the salted fish and mince it up … Topped with pinkish shrimp, every piece of tofu is neatly laid out on a plate in almost the same size. – Stir-fried King Oyster Mushrooms with Sichuan Pickled Mustard Thanks for telling me your thought! @Ruru, In a small pot, add water (including the water from steamed stuffed tofu), dashi, salt, shoyu or tamari and heat. Hi there, Mince the ground pork and ginger together. Often than not, most restaurants serve this dish beautifully in front of their guests. Pour away any excess water. Chef John. marinara sauce, garlic powder, olive oil, Italian seasoning, marinara sauce and 7 more. And, do make sure it is stirred in ONE direction (I use a pair of chopsticks). Garnish before serving. Deep-fry tofu until golden. In Mapo tofu, we blanched the tofu in boiling water. Put in fridge for about half an hour before use. TIME: SERVING: 2 People. – Grilled Fish Fillets with Japanese Sake and Miso Paste Bring water to a boil in the wok, lower the heat and steam tofu for three to four minutes, then take … As one of the most popular and humble Chinese ingredients, we eat tofu around the year. Love to hear your comments. Facebook Twitter Pinterest. 5. guess I can keep the HK connection going on…with you This search takes into account your taste preferences . I love this dish whenever I have dim sum – the shrimp filling is just so yum. Steamed tofu with a savory soy sauce garlic dressing. have a gr8 weekend ,hugs The other way you may try is to scrap the shrimp paste altogether with a spatula (or even with your hand) and throw it into a bowl. Speaking of lighter eats, I’ve selected below a few previous recipes for you: Use half a prawn if it's too big. 35 minutes This delicious stuffed tofu recipe comes courtesy of the Hakka, a community in China responsible for a particularly fragrant, umami-heavy style of cuisine. That size, however, rarely fit into my mouth. Would you like any spice in the recipe? What a pretty looking dish! Share this recipe. Don’t discard the water from the stuffed tofu as it is to be mixed for the kuzu sauce. Evenly spread a portion of the minced and chilled shrimp on top of tofu. Steamed Tofu with Vegetables Recipes 1,618,562 Recipes. See you there. Save. Mince them with a food processor, add seasonings and stir well in one direction. Save my name and email in this browser for the next time I comment. I like the one on the right. In Chinese cuisine (especially home cooking), tofu is commonly paired with tomato. 1,618,562 suggested recipes. Arrange the tofu on a plate together with the mushrooms. 1) Shell, devein, rinse shrimps and pat dry. Steam over medium heat for 4-5 minut… Take note of the first step: put it in fridge before use. Skip. […] of my favorite recipes, though, is stuffed tofu (shrimp is ideal). Topped with pinkish shrimp, every piece of tofu is neatly laid out on a plate in almost the same size. Navita. You can find them in stir-fries, braised dishes, salad or soup. By: Laurie Woolever. Add soy sauce and oil to taste. Let me first emphasize that the shrimp paste has to be stirred well even after it is minced. Even with the hardest effort, seldom do I get the WHOLE piece of stuffed tofu in one bite – either with the shrimp fallen apart or one portion of the tofu disintegrated. Bring water to a boil in the wok, lower the heat and steam tofu for three to four minutes, then take out the plate of tofu. Add thickening and pour sauce over steamed tofu. It is one of the best ingredients for a simple tofu salad in hot summer days or can be used in hot stews and soups in winter. Besides, the shrimp after minced is sticky, therefore, we may need two pieces of knives to play around. Steam for 7 minutes. Steamed to perfection and topped with a brown sauce, the stuffed tofu has a savory, nutty, salty flavor Put in fridge for about half an hour before use. Hihi! Enjoy! Steamed Tofu - Quick and easy GraceTeo14678. If you like tofu, check out this page as well. Your email address will not be published. 4. Serve hot. To me, this is more efficient as I was working with a smaller amount of ingredients during this revision – only half portion of the original recipe. Hakka style stuffed tofu is made with a soft tofu stuffed with ground pork, salted fish, chopped ginger, scallion and lots of other spices. The tofu I used were the same, perhaps it is the lighting that affected the color, anyway, thanks for sharing your thought. Remove and carefully drain away the liquid. @Angela, Steamed Stuffed Tofu. Steam Stuffed Tofu with Shrimp. LEVEL: EASY. Forgot your password? Print Share. Required fields are marked *. Cut tofu into squares. Before stirring, make sure the salt and corn starch are added into the paste. Use a small spoon to sprinkle some corn starch on top of each piece of tofu for gluing the topping (we need a little patient here as not to spill the corn starch on the plate).