This is one of the many earlier dishes I wanted to share last year.
It's really easy and fast to prepare. There's an alternative which I will be sharing too. This is one of the dishes I had consider making for Chinese New Year but it is one of the dishes that my MIL refused to even taste when she was staying with us. Haiz. I didn't want to put her in a difficult position so I didn't ask her why she didn't try it when she said, 很好吃 (tasty). Haiz.
Cooking for adults are so much more difficult that cooking for children. Especially, when the person used to cook really well.
Here's my recipe if you are interested to try out.
Ingredients:
- 100g Minced Pork or Chicken
- 100g Minced Prawn
- 2 tubes Egg Tofu
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Chinese Cooking Wine
- 1/3 teaspoon Sugar
- A dash of Sesame Seed Oil
- Tobiko (optional)
Sauce to mix well:
- 2 tablespoon Water or Chicken Stock
- 1/3 tablespoon Oyster Sauce
- 2 teaspoon Chinese Cooking Wine
How to do it:
- Slice tofu into 6 pieces.
- Gently scoop some tofu out from the center.
- Mix the scooped out tofu, minced pork and prawn together.
- Add in 1/2 teaspoon sugar, 1 teaspoon of light soy sauce and Chinese cooking wine each into the meat and mix well.
- Top tofu with a heap of minced meat.
- Sprinkle on some tobiko if you like. Use finely chopped carrot if tobiko is not available.
- Steam for 7 minutes.
- Remove and carefully drain away the liquid.
- Pour over the sauce and continue steaming for another 5 minutes or till meat is cooked.
- Drizzle on some sesame seed oil and immediately.
Alternative:
- Replace minced prawn with whole prawn sliced on the backed. Use half a prawn if it's too big.
- After adding the minced pork or chicken to the tofu, place the prawn on top of the meat. Remember to cut down the seasoning for the meat since you are using only minced meat without prawn.
- You can thicken the sauce with cornflour and pour it over the the dish instead of using it to re-steam the dish.
- Replace Step 7 onwards with the followings steps.
- Steam till meat is completely cooked.
- Drain away 2/3 of the liquid from the dish.
- While steaming the dish, combine 5 tablespoon of Stock or Water, 1 tablespoon of Oyster Sauce and 1/3 tablespoon of Chinese Cooking Wine and bring to a simmer.
- Thicken with Cornflour Mixture.
- Pour sauce over the dish and drizzle on sesame seed oil.
- Serve immediately.
Hi wokkingmum,
ReplyDeletewhat do you mean by these?
2) gently scoop some tofu out from the center
3) mix the scooped out tofu, minced pork and prawn together
You mean to say that I should scoop out some tofu to use as a paste? Then mash the pork and prawn together with this "paste" to use as topping for the tofu bases?
Thanks. I'm new to cooking and love reading your blog! Keep them coming!
And don't worry about your MIL too much. Your kids and your husband are your top most priority, she's a close 2nd!
Take care!
Anonymous, You scoop the centre of the tofu out a little so it's like a little bowl. I dont want to waste the tofu, so I add it into the pork and prawn. You mix them together to get the paste. Yes, the paste will be the topping on the tofu. You got it all right! :)
ReplyDeleteHope you enjoy cooking and thank you for your encouragement!
Hi Wokking Mum, Thumbs-up for your steamed stuffed tofu! I have tried it out today. Both my daughter and hubby like it! Thanks for the kid-friendly recipes on your blog. Keep it up!
ReplyDeleteThis recipe looked so nice! I love it. I can't wait to try this one. I hope mine will be really beautiful as yours.
ReplyDelete@oak, I'm sure it will be. :)
ReplyDeleteHow do you do step 8 "Remove and carefully drain away the liquid"? I'm not good at cooking, I think I'll crush the tofu! :p
ReplyDelete@linditt, ;) I use my ladle block the tofu.:P You can scoop them out one at a time instead. Safer this way. ;)
ReplyDelete