This pale looking tofu is quite delicious when served with chopped coriander, chili sauce and soy sauce. My mother said that our grandmother loved making these when they were young.
The tofu used is firm tofu that is cut diagonally. After removing the middle part of the tofu for the stuffing, the remaining tofu bits is smashed and mixed into the stuffing. The result is softer textured meatball-like stuffing. The high water content of the tofu really makes a difference.
Since tofu itself is quite tasteless, it is better to sprinkle some salt on it, if no dipping sauce is prepared.
One of the most important thing in preparing tofu for any kind of dish is the washing. Tofu bought from store is usually shrink-wrapped on styrofoam or plastic container. Drain the water. If the water smells, it is better to throw away the tofu. Wash the tofu thoroughly with cold water at least three times and use it immediately. If it is not to be cooked right away, store it in a clean plastic/glass container, and fill the container with clean water. Keep refrigerated. Change the water every 12 hours to keep the tofu fresh.
Steamed Stuffed Tofu
255 g firm tofu (3 cubes, 85 grams each), cut into half diagonally
100 g pork, minced (alternatively, chicken can be used)
1/4 tsp sugar (optional)
1/8 tsp salt
1/8 tsp white pepper
1/2 tbsp tapioca starch
1/4 tsp soy sauce
1 stalk spring onion, chopped finely
Make two slits on the tofu, remove as much tofu as you can in between slits for the stuffing. Sprinkle some salt on the tofu
For the stuffing, combine all ingredients and the left over of the tofu scraps in a bowl and mix well
Form a ball using two tablespoons of stuffing and carefully insert it into the tofu. Firm it up using your fingers
Steam in a metal steamer or bamboo steamer for 15 minutes
Serve warm with rice
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