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Stuffed Bean Curd

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  Bean curd cakes 6
  Oil 30 Milliliter (About 2 Tablespoon)
  Thin ginger slice 1 , finely chopped (Fresh)
  Garlic 1 Clove (5 gm), crushed
  Celery stalks/6 leaves cabbage / other seasonal green vegetable 1 1/2 inch (4 cm) diamonds 2 , cut into 1 1/2 inch 4 centimeters diamonds
  Chicken stock 185 Milliliter (3/4 Cup)
  Soy sauce 45 Milliliter (3 Tablespoon)
  Sherry 15 Milliliter (1 Tablespoon)
  Cornstarch 20 Milliliter, blended with 3 tablespoons water (1 1/2 Tablespoon)
  Water 45 Milliliter (3 Tablespoon)
  Tempeh 1⁄2 Pound, grated (225 Grams)
  Green onions 6 , minced (Filling)
  Water chestnuts 2 , minced (Filling)
  Soy sauce 2 Teaspoon (Filling)
  Egg yolk 1 (Filling)

1 Cut bean curd cakes in half. Make a pocket in each half to contain filling, taking care not to break bean curd. In a bowl, combine filling ingredients. Stuff bean curd carefully with this mixture. Place bean curd in a shallow heatproof dish and steam for about 25 minutes.
2 About 5 minutes before the steaming is completed, heat oil in a wok. Add ginger and garlic. Stir-fry 1 minute until golden brown. Discard ginger and garlic. Increase heat, add celery and stir-fry for 1 minute. Add chicken stock, soy sauce and sherry.
3 Reduce heat, cover and continue cooking for 1/2 minutes. Stir blended cornstarch and water into vegetables. Cook 30 seconds until thickened. Remove dish with bean curd from the steamer.

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