I love tofu in any form but for those who claim that they hate tofu have a tendency to like this dish which features oval shaped tofu balls. These balls are so called as the shape resembles the "Pipa", a chinese musical instrument. Usually, these balls are deeped fried but i prefer this healthier steamed version. These pictures were taken ahead before the sauce was poured over cos i knew that i will not have the opportunity to take pictures as there were guests present for dinner.
1 block tofu
Sauce:
Method:
1. Drain the tofu and mash it up in a bowl.
Serves
Ingredients:
1 block tofu
1/4 lb shrimp
1/4 lb ground pork
3 - 4 shitake mushroom - soak and chop fine
2 stalks spring onions - chop fine
1 small carrot, chop fine
2 eggs
1 T. cornstarch
1/2 tsp salt
1/2 tsp pepper
1 tsp sesame oil
Sauce:
1 tbsp soya sauce
1 cup stock
1 tbsp cornstarch paste mix with 1 tbsp water
salt to taste
Method:
1. Drain the tofu and mash it up in a bowl.
2. Wash and peel the shrimp, then throw it in a food processor. Chop it up until you’ve got a sort of pasty consistency. Add the shrimp to the tofu and the rest of the ingredients. Mix well to combine.
3. Grease several chinese soup spoons and fill them with the tofu mixture.
4. Steam the tofu mixture until cooked. Let cool before removing from spoons and place on a platter.
5. Heat stock and soya sauce and when it comes to the boil, add the cornstarch solution and cook until it is cooked through. Adjust taste with salt
6. Pour over steamed tofu and serve hot.
Serves
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