Steamed Stuffed Tofu

Steamed stuffed tofu

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

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Steamed Stuffed Tofu

Makes 4 servings

Ingredients:

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

Directions:

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

Step by Step

Steamed stuffed tofu step by step


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8 Responses to “Steamed Stuffed Tofu”

  1. 1

    Rice Palette — July 7, 2010 @ 10:42 pm

    Another beautiful recipe from you Jun. You take beautiful photos as well :) I especially love the 9 photos at the bottom showing us how to do the stuffing. Will bookmark this and try one day :)

    • Jun replied: — July 12th, 2010 @ 3:40 pm

      Thank you so much! Most of the step-by-step pics featured my mother, since I am the one handling the camera. It is very easy to make!

  2. 2

    tigerfish — July 8, 2010 @ 3:08 am

    This is like the Yong Tau Foo I used to have in Singapore.

    • Jun replied: — July 12th, 2010 @ 3:42 pm

      It is one of must-have item in Yong Tau Foo. Now I wished I had made the broth as well

  3. 3

    Pepy @Indonesia Eats — July 8, 2010 @ 7:50 pm

    Did you it as it is or juts like people in Java, eat them with peanut sauce? We know them as siomay.

    • Jun replied: — July 13th, 2010 @ 3:24 pm

      The steamed version is also called Yung Tao Foo, eaten with soup and rice. I guess if it is served with peanut sauce, will be called siomay. By the way, I love siomay too! I will look up for the peanut sauce recipe, t would be nice to munch on homemade siomay

  4. 4

    Clare @ Mrs Multitasker — July 10, 2010 @ 4:03 am

    That first picture of the tofu is just gorgeous Jun. This looks so good… (I like the curled spring onion =) Like the trimmings on a present!)

    I think I know what else I’m picking up at the supermarket this week =)

    • Jun replied: — July 13th, 2010 @ 3:25 pm

      I wish I know more tricks for food photography garnishing! That spring onion curl is like the only one I know!

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