Stuffed tofu may be steamed, braised or fried, or fried then steamed with sauce. It is of Chinese origin but this version — salty, sweet and very aromatic — is more Vietnamese than Chinese.
Speedy cooked this dish. He saw something similar on the Asian Food Channel a few days ago and he just went out and bought the ingredients. My only contribution is giving him a list of the ingredients for the stuffing.
It is essential to serve this dish while steaming hot because the tofu turns dry as it cools.
Recipe: Pork-stuffed steamed tofu
- 1/8 k. of minced pork
- 2 stalks of lemongrass (white portions only — see details), finely chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- a knob of ginger, finely chopped
- 1 tbsp. of finely sliced scallions
- 1 tsp. of sugar
- 2 tsps. of patis (fish sauce)
- 1/2 tsp. of black pepper
- 1 firm tofu cake, about 300 g.
- extra scallions, to garnish
- 1 tsp. of light soy sauce
- Prepare the steamer. Pour in water and start boiling it.
- Mix together the pork, lemongrass, onion, garlic, ginger, scallions, pepper, sugar and fish sauce.
- Cut the tofu into quarters then cut each quarter into two triangles.
- Slit each tofu triangle without cutting all the way through. You’re forming a pocket for the filling but you don’t want each triangle to split into two separate pieces.
- Divide the filling into eight portions. Fill the tofu triangles with the filling.
- Arrange the stuffed tofu on a heatproof plate (sprinkle with more pepper if you like) and steam over simmering water for 15 to 20 minutes. A sauce will form in the plate. Don’t discard it because it is very tasty.
- Transfer the steamed tofu to a serving plate. Mix the sauce with the soy sauce and drizzle over the steamed tofu. Garnish with scallions. Serve at once.
Preparation time: 10 minute(s)
Cooking time: 15 to 20 minute(s)
Number of servings (yield): 2 to 4