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Stuffed Bean Curd

Chinese.wok's picture
Ingredients
  Bean curd 6
  Oil 30 Milliliter (2 Tablespoon)
  Ginger 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Celery stalks/6 leaves cabbage / other seasonal green vegetable, cut into 1 1/2 inch (4 cm) diamonds 2
  Chicken stock 185 Milliliter (3/4 Cup)
  Soy sauce 45 Milliliter (3 Tablespoon)
  Sherry 15 Milliliter (1 Tablespoon)
  Cornstarch 20 Milliliter, blended (1 1/2 Tablespoon)
  Tempeh 1⁄2 Pound, grated (225 Gram)
  Green onions 6 , minced
  Water chestnuts 2 , minced
  Soy sauce 2 Teaspoon (10 Milliliter)
  Egg yolk 1
Directions

1 Cut bean cufd 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, covet and continue cooking for 1 1/2 minutes. Stir blended cornstarch and water into vegetables. Cook 30 seconds until thickened. Remove dish with bean curd from the steamer. Serve with vegetable sauce and rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Tofu
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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