Saturday, January 4, 2014

Stuffed Beancurd ( Tofu Pok & Stuffed white Tofu )

 Stuff Tofu Pok

Stuffed Tofu / Stuffed Firm Beancurd 

Stuffed Tofu Pok & Stuffed Tofu

4 square blocks, firm tofu, cut into triangles
10 tofu pok

Minced Meat
500g chicken boneless, minced 
1tbsp Osyter sauce
1tbsp light soya sauce
dash of sugar, chicken granules,
sesame oil
3 tbsp corn flour
handful chopped coriander leafs / spring onion
( all mixed well and put aside ready to used )

4 cups water, add more if needed
oyster sauce, salted, to taste
dash of sugar, to taste

1. Cut tofu into equal triangles. Using a knife, carefully cut around the edges of the long side of triangle. Make the incision slightly more than half way through the tofu. Make sure you don't cut through.

2. Use a teaspoon to remove the tofu from the middle of each triangle. Be very careful to keep the pouch intact. Set aside the tofu that is take out from the middle. 

3. With a teaspoon, scoop the filling and stuff in to the middle part of the tofu as much as you could fit in. Shape the stuffing with your hands. Repeat this to the rest of the tofu pieces.  As for the tofu pok, just gently cut a the centre open and do the stuffing till it is firm. 

4. In a soup pan, place tofu pok / white tofu tightly next to each other, add in water just over all the tofu and osyter sauce.  Let it cook slowly for 30mins or until cooked through, taste and add seasoning and dish up. 

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