Saturday, May 1, 2010

酿豆腐 Stuffed Tofu

You have probably noticed I express a lot in my dishes using chilli flake. Unlike raw chilli, the dried form has a subtle spiciness which stimulates appetite, not too over-powering to kill the natural flavours of the ingredients. I find chilli flake particularly inevitable in this dish. It enhances the aroma of both the soup and stuffed tofu overall.


Ingredients (A) (to marinate pork mince):

Oyster sauce
Five spice powder
Chilli flake

Other ingredients:

1 packet pork mince
1 red capsicum
8-10 dry shiitake mushrooms
1 packet firm tofu
1 jalapeno chilli
1 small packet of chicken stock
Sesame oil
Chilli flake


1. Marinate pork mince with ingredients (A) and leave overnight.
2. Soak dry shiitake mushrooms in warm water until soft.
3. Cut capsicum crossectionally into 3-4 pieces, and halve the jalapeno chilli. Remove seeds and rinse well.
4. Remove tofu from its packaging, and divide it into 4-6 pieces.
5. Hollow the centre of tofu pieces with a teaspoon. Save the remnants for later use.
6. Stuff capsicum, shiitake mushrooms, jalapeno chilli and tofu.
7. Prepare a pot of warm chicken stock. Add a cup of water to dilute the saltiness. Maintain temperature at low heat.
8. Prepare a frying pan with some oil.
9. Pan-fry stuffed items until semi-cooked, before transfering to the pot for stewing. Blot with paper towel to remove excess oil before adding to the pot.
10. Add the tofu remnants, a few drops of saseme oil, more chilli flake, salt and pepper into the pot for extra flavours.


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