Stuffed bean curd

Yield: 1 Servings

Measure 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

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.]

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