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Hakka Bean Curd Soup

Gadget.Cook's picture
  White fish fillets 2 Ounce (such as sole, halibut, or lingcod)
  Medium raw shrimp 2 Ounce, peeled and deveined
  Vegetable oil 2 Teaspoon
  Egg white 1
  Cornstarch 1 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  White pepper 1 Pinch
  Coarsely chopped cilantro 1 Teaspoon (Chinese parsley)
  Dried black mushrooms 4
  Dried shrimp 8
  Firm tofu 1 Pound, drained (1 package)
  Cornstarch 1⁄2 Cup (8 tbs) (for dry-coating)
  Vegetable oil 1 Tablespoon
  Minced fresh ginger 1 Teaspoon
  Chinese cabbage pieces 4 Cup (64 tbs) (loosely packed, 2-inch squares, napa)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Cilantro sprigs 1 Tablespoon (for garnish, Chinese parsley)

Place all filling ingredients except cilantro in a food processor.
Process mixture until smooth; remove to a bowl.
Stir in chopped cilantro.
(Or finely mince fish and shrimp with a cleaver and combine with remaining filling ingredients.) Cover and refrigerate for 30 minutes.
Soak mushrooms and shrimp separately in warm water to cover for 30 minutes; drain.
Cut off and discard mushroom stems.
Set aside.
If tofu is in one piece, cut in half crosswise.
Cut each piece in half horizontally, then cut each half diagonally to make a total of 8 triangles.
On the longest side of each triangle, scoop out a 1/2-inch-deep depression with a spoon.
Coat each depression with cornstarch.
Place 1 tablespoon filling in each depression, spreading the top smoothly.
Place a 2-quart clay pot or saucepan over medium heat.
Add vegetable oil, swirling to coat surface.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add cabbage and stir-fry for 30 seconds.
Arrange tofu triangles, filled side up, atop cabbage.
Place mushrooms and shrimp around tofu.
Add broth and bring to a boil.
Reduce heat, cover, and simmer for 12 minutes or until fish filling turns opaque.
Just before serving, drizzle with sesame oil and garnish with cilantro sprigs.

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Hakka Bean Curd Soup Recipe