Pork Shrimp Stuffed Tofu Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
These deep-fried tofu are stuffed with a filling made with minced pork, shrimp, ginger, green onion, soy sauce and sesame oil, and drizzled with an umami-packed sauce to create a decadent flavor. Pork Shrimp Stuffed Tofu A basic chinese food, easy to make, no need much ingredients, and quick as well.
Here is the best “Pork Shrimp Stuffed Tofu” recipe we have found until now. This will be really delicious.
Ingredients of Pork Shrimp Stuffed Tofu
- Prepare 100 gr of pork lean (minced).
- You need 3 pcs of shrimp (minced).
- Make ready 4 of tofu (cut half).
- Make ready 2 tsp of salt.
- It’s 1 tbsp of shaoxing wine.
- It’s 1 tbsp of chopped garlic.
- It’s 1/2 tbsp of chopped spring onion.
- Make ready 1/2 of beaton egg.
- You need 2 tbsp of starch.
- It’s of Cooking oil.
If you visit Hawaii, you might want to check out Aloha Tofu Factory which is a very popular local tofu factory.I also love getting fresh soy milk from them.This recipe for fried & stuffed tofu in tomato sauce is a meatified version of the popular Vietnamese dish of tofu in tomato sauce (or Đậu hũ dồn thịt sốt cà chua).That version is great, and probably the one I've had more of, however, the version you're going to make in this post is more substantial-enough that you don't need another side dish or entree to go with it.
Pork Shrimp Stuffed Tofu instructions
- Fry the cut tofu, set aside.
- Mix porl lean, shrimp, salt, shaoxing wine, spring onion, egg, and starch..
- Cut the tofu at one side, fill with the dough.
- Steam them for 20-30 minutes..
Arrange tofu in a bamboo steamer coated with cooking spray; cover with steamer lid.Tofu, stuffed and ready to be steamed.We love tofu in Hawaii and tofu is featured in many recipes on Onolicious (check out our recipes for Tofu Poke, Goya Champuru, Avocado Tofu, Chicken Tofu, and Hot Sesame Oil Tofu).
Stuffed tofu is a traditional Hakka style of food.In the same skillet, add scallions, ginger, garlic, mushrooms and frozen (thawed) veggies.I encourage flipping the tofu throughout the cooking process.Note: Make sure you use "soft tofu."Soft tofu and silken tofu are sometimes confused, but silken would be too delicate for this particular recipe, and firm tofu would be too solid and heavy.The soft tofu is just right.
