Stuffed bean curd
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Dried shrimp |
| 4½ | teaspoon | Sherry or water |
| 2 | ounces | Fish fillet |
| 2 | ounces | Pork |
| 1½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1½ | tablespoon | Water |
| 4 | Pieces tofu | |
| 4 | tablespoons | Soy sauce, light |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Cornstarch, dissolved in 1 T. water |
Directions
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.
sherry (or water), pepper, and water. Stir thoroughly. Set aside. 3. Cut each piece of tofu in 2 triangles. Carefully make an insert on the cut side. Stuff meat mixture into hole. 4. Heat oil in wok. Brown tofu in oil.
5. Pour soy sauce, 1 ½ t. sherry, stock and 1 t. salt onto todu. Cook 5 minutes. Thicken with dissolved cornstarch.
NOTES : May be prepared in advance through step 4, or frozen after step 5.
For VLC, substitute water for sherry in all cases and omit cornstarch, thinckening if desired. [Nutirtional values are incorrect due to ingredient listing.]