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stuffed bean curd

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Dried shrimp

  2. 4 1/2 teaspoon Sherry or water

  3. 2 ounces Fish fillet

  4. 2 ounces Pork

  5. 1 1/2 teaspoon Salt

  6. 1 dash Pepper

  7. 1 1/2 tablespoon Water

  8. 4 Pieces tofu

  9. 4 tablespoons Soy sauce, light

  10. 1 cup Chicken stock

  11. 1 tablespoon Cornstarch, dissolved in

  12. 1 T. water

Instructions Jump to Ingredients ↑

  1. Put shrimp with 1½ t. sherry or water in a bowl. Place on rack in pot or in steamer. Cover and steam over boiling water 10 minutes.

  2. Finely mince shrimp, fish filler, and pork. Add ½ t. of salt, 1 ½ t.

  3. sherry (or water), pepper, and water. Stir thoroughly. Set aside.

  4. Cut each piece of tofu in 2 triangles. Carefully make an insert on the cut side. Stuff meat mixture into hole.

  5. Heat oil in wok. Brown tofu in oil.

  6. Pour soy sauce, 1 ½ t. sherry, stock and 1 t. salt onto todu. Cook 5 minutes. Thicken with dissolved cornstarch.

  7. NOTES : May be prepared in advance through step 4, or frozen after step 5.

  8. For VLC, substitute water for sherry in all cases and omit cornstarch, thinckening if desired. [Nutirtional values are incorrect due to ingredient listing.]

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