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
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.