Hakka Stuffed Tofu
Ingredients:
500g firm tofu
3 Tbsp Lee Kum Kee Premium Light Soy Sauce, to flavour
4 Tbsp cornflour
2 Tbsp vegetable oil
1 spring onion, finely sliced, to garnish
A hand full of coriander, to garnish
3 Tbsp Lee Kum Kee Premium Light Soy Sauce, to flavour
4 Tbsp cornflour
2 Tbsp vegetable oil
1 spring onion, finely sliced, to garnish
A hand full of coriander, to garnish
Stuffing:
100g prawns, raw and minced up into a paste with a cleaver
100g minced pork
1 Tbsp Lee Kum Kee Premium Light Soy Sauce
½ Tbsp Shaoxing wine
½ spring onion, finely chopped
1 knob of ginger, ½cm in length, finely chopped
1 Tbsp cornflour
¼ tsp sugar
1 pinch of ground white pepper
1 handful of coriander, finely chopped
Method:
1. Knead all the stuffing ingredients together in a mixing bowl.
2. To combine the stuffing well, scoop up the filling from the mixing bowl in a cupped hand and throw the mix back into the mixing bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth texture when biting into the meat. Repeat this process 5–6 times, in order to tenderise the mix and combine well.
3. Slice the tofu into 4 x 4 x 2cm squares. Carefully scoop out a ‘crater’ in the middle of each square of tofu and lightly dust with cornflour (roughly a ¼ tsp of cornflour will be sufficient for each square).
4. Fill each tofu crater carefully with 1 heaped teaspoon of your stuffing mix. Any excess stuffing mix can be rolled into small meatballs and steamed alongside the tofu, so there is nothing wasted.
5. Set up a steamer over a pan of simmering water. Place the tofu squares on a heatproof plate or other surface that can fit into the steamer, then steam over a high heat for 10 minutes.
6. Once the tofu is cooked, heat the vegetable oil in a wok over a high heat and bring to smoking point. Once smoking hot, scatter the finely sliced spring onion and a little coriander onto the tofu squares and pour the hot oil over the top.
7. Season generously with the Lee Kum Kee Premium Light Soy Sauce and serve hot.
100g prawns, raw and minced up into a paste with a cleaver
100g minced pork
1 Tbsp Lee Kum Kee Premium Light Soy Sauce
½ Tbsp Shaoxing wine
½ spring onion, finely chopped
1 knob of ginger, ½cm in length, finely chopped
1 Tbsp cornflour
¼ tsp sugar
1 pinch of ground white pepper
1 handful of coriander, finely chopped
Method:
1. Knead all the stuffing ingredients together in a mixing bowl.
2. To combine the stuffing well, scoop up the filling from the mixing bowl in a cupped hand and throw the mix back into the mixing bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth texture when biting into the meat. Repeat this process 5–6 times, in order to tenderise the mix and combine well.
3. Slice the tofu into 4 x 4 x 2cm squares. Carefully scoop out a ‘crater’ in the middle of each square of tofu and lightly dust with cornflour (roughly a ¼ tsp of cornflour will be sufficient for each square).
4. Fill each tofu crater carefully with 1 heaped teaspoon of your stuffing mix. Any excess stuffing mix can be rolled into small meatballs and steamed alongside the tofu, so there is nothing wasted.
5. Set up a steamer over a pan of simmering water. Place the tofu squares on a heatproof plate or other surface that can fit into the steamer, then steam over a high heat for 10 minutes.
6. Once the tofu is cooked, heat the vegetable oil in a wok over a high heat and bring to smoking point. Once smoking hot, scatter the finely sliced spring onion and a little coriander onto the tofu squares and pour the hot oil over the top.
7. Season generously with the Lee Kum Kee Premium Light Soy Sauce and serve hot.