Это предварительный просмотр рецепта "Hakka Style Stuffed Tofu".

Рецепт Hakka Style Stuffed Tofu
by Global Cookbook

Hakka Style Stuffed Tofu
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1 c. chicken stock (or possibly canned chicken broth)
  • 2 Tbsp. oyster-flavoured sauce
  • 1 tsp chili garlic sauce
  • 2 ounce grnd pork
  • 2 ounce uncooked medium shrimp shelled, deveined, and chopped
  • 2 Tbsp. chopped water chestnuts
  • 1 x egg white
  • 1 tsp chopped cilantro
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/8 tsp freshly-grnd white pepper
  • 2 x dry black mushrooms
  • 1 pkt hard tofu - (14 ounce) liquid removed Cornstarch for dusting Vegetable oil for deep-frying
  • 1/4 c. thinly-sliced bamboo shoots
  • 1/4 c. thinly-sliced green onion
  • 1/4 c. thinly-sliced carrot

Инструкции

  1. Stir the stock, oyster-flavored sauce and chili garlic sauce together in a small bowl till well blended.
  2. For the Stuffing: Stir the grnd pork, shrimp, water chestnuts, egg white, cilantro, sesame oil, salt and pepper together in a medium bowl till well blended.
  3. For the Dish: Pour sufficient hot water over the mushrooms in a small bowl to cover them completely. Soak till softened, about 20 min. Drain. Throw away the stems and cut the caps into thin strips.
  4. Cut the tofu in half horizontally to make 2 pcs, each about 3/4-inch thick. Cut each piece into quarters to make a total of 8 pcs. Using a spoon, hollow out the center of each tofu rectangle to make a little box. Pat the tofu 'boxes' dry and dust them with cornstarch to coat them lightly. Fill each with about 1 Tbsp. of the stuffing, mounding it slightly. Dust each piece of stuffed tofu with additional cornstarch to coat them lightly.
  5. Pour sufficient oil into a 2-qt pan to fill 3 inches. Heat oil over medium-high heat to 350 degrees. Deep-fry the stuffed tofu, a few pcs at a time, till the tofu is golden and the filling is cooked through, 5 to 6 min. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
  6. Heat a wok over high heat till warm. Add in 1 Tbsp. of the reserved oil and swirl to coat the sides. Add in the black mushrooms, bamboo shoots, green onion and carrot. Stir-fry till the carrot is tender-crisp, about 2 min. Add in the sauce and bring to a simmer. Slip the fried tofu into the sauce and stir gently to coat. Transfer the tofu onto a serving platter, stuffing-side up, serve warm.
  7. This recipe yields 4 servings.