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Cute little steamed tofu
By blackswan
(4.00/5 - 2 votes)Number of serving: 4
Preparation time: 15 Minute(s)
Cook time: 10 Minute(s)
Difficulty: Easy
Ingredients:
1 Pack of Extra Silken Tofu (350g)
100g Minced pork/chicken
4 Wolfberries
Parsley for garnish
(A)
5 Chinese mushrooms (diced)
2 Slices of onion (diced)
½ tsp Minced garlic
½ tsp Grated ginger
½ tsp Corn flour
1 tsp Premium Abalone sauce
½ Soya sauce
½ Sesame oil
½ Chinese cooking wine
Dash of pepper
Sauce:
Stock from steamed tofu
½ tsp Premium Abalone sauce
½ Sesame oil
1 tsp Cornstarch
Dash of Chinese wine
100g Minced pork/chicken
4 Wolfberries
Parsley for garnish
(A)
5 Chinese mushrooms (diced)
2 Slices of onion (diced)
½ tsp Minced garlic
½ tsp Grated ginger
½ tsp Corn flour
1 tsp Premium Abalone sauce
½ Soya sauce
½ Sesame oil
½ Chinese cooking wine
Dash of pepper
Sauce:
Stock from steamed tofu
½ tsp Premium Abalone sauce
½ Sesame oil
1 tsp Cornstarch
Dash of Chinese wine
Preparation:
Mix meat with ingredients A for at least an hour.
Cut tofu into squares. Using a teaspoon, gently make a small hole in each tofu. Dont worry about the uneven shape cause it wont be visible once you cover with meat.
Roll meat into a small dough & insert into hole. Place a wolfberry on each tofu.
Steam tofu for about 10mins, ensuring meat is thoroughly cooked. Remove from steamer & drain stock into small pan to make stock.
Garnish with parsley & drizzle Abalone sauce over tofu. Serve hot.
Cut tofu into squares. Using a teaspoon, gently make a small hole in each tofu. Dont worry about the uneven shape cause it wont be visible once you cover with meat.
Roll meat into a small dough & insert into hole. Place a wolfberry on each tofu.
Steam tofu for about 10mins, ensuring meat is thoroughly cooked. Remove from steamer & drain stock into small pan to make stock.
Garnish with parsley & drizzle Abalone sauce over tofu. Serve hot.
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