made in MyKitchen | steamed stuffed tofu & chilli sauce
i was clearing out the freezer when i came across two packs of square puffed tofu which have been lying forgotten in there for a few months now.. i meant to use the tofu for tauhu sumbat / stuffed tofu with fresh vegetables, a favorite snack of mine.. deep fry the tofu to a crisp perfection, cut them into triangle halves, slit the soft white middle to form a pocket, fill the pockets with julienned fresh vegetables and then serve with a chilli dipping sauce..
*salivating*
i had some pork mince in the freezer as well, so, i decided to stuff the puffed tofu with that instead and then steam them.. it’s really easy to make, though prep time may stretch longer than 15 minutes, what with hollowing out the halved tofu pieces and.. hmm.. that’s about the only thing that takes a bit of time to do, actually, come to think of it..
i mixed the pork mince with mashed soft tofu, instead of the usual pork mince+shrimp/squid.. it’s a somewhat healthier alternative, and tastes equally delicious too..
once the stuffed tofu are nicely steaming away, you’re practically done, anyway.. you can choose to serve it with store bought chilli sauce, or, while waiting for the tofu to cook, make your own, like i did.. i like the chilli sauce spicy and sour, with a hint of sweetness in between.. not too sweet, never salty, just the way i prefer it.. excess sodium is NOT good for the liver and blood pressure, you know 
you can deep fry the stuffed tofu if you like.. it tastes even better deep fried, and as hubs prefers it that way, i normally steam all the stuffed tofu, and then deep fry half of them.. don’t pop the stuffed tofu into hot oil right away before steaming them first.. the puffed tofu skin is already pre-fried when you buy them and may get burnt, as you need to wait for the meat filling to be fully cooked before fishing them out of the fryer.. after steaming, deep fry the stuffed tofu for about 2 minutes or until it’s golden brown, and~~~
voila~! deEeEEeelicious morsels of meat and tofu goodness ready to be dipped into chilli sauce and devoured~
STEAMED STUFFED TOFU & CHILLI SAUCE
Ingredients :
- square puffed tofu, halved
- pork mince (or other meat if preferred)
- soft tofu (i used Japanese soft tofu)
- spring onion/chives, chopped
- a bit of corn starch
- sea salt
- a dash of ground black pepper
- Shao Hsing wine (optional)
- Thai sweet chilli sauce
- Tabasco hot sauce
- chilli flakes/chilli paste (i used gochugaru/Korean red pepper flakes)
- water
Method :
- prepare the steamer
- hollow out the halved puffed tofu. using a spoon or your fingers, scrape out the white tofu parts. save them for future cooking. set the tofu pockets aside
- mash the soft tofu. i used a sieve, as i find it easier and faster this way
- in a bowl, mix pork mince, mashed tofu, chopped spring onion, sea salt, ground black pepper, a dash of Shao Hsing wine, and a bit of corn starch which acts as a binding agent. the ratio for pork mince and tofu mash is entirely up to you. i normally use either a 1:1 or 2:1 ratio
- to taste the filling, shape a teaspoonful of it into a ball and cook it in boiling water. add more salt if needed
- once you’re satisfied with how it tastes, stuff the tofu pockets with it. pack the filling in really tight
- arrange all stuffed tofu in the steamer and steam on high heat until cooked, for about 15 – 20 minutes
- while the stuffed tofu is steaming away, prepare the chilli dipping sauce
- in a saucer pan, mix Thai chilli sauce, Tabasco hot sauce, chilli flakes and a bit of water. ratio of each as preferred. adjust as you like. if you like the sauce runny, add more water. add sugar or salt if needed at all
- turn the heat on and let the sauce come to a simmer on low heat for about 2 – 3 minutes
- turn the heat off and set aside
- to check for doneness, cut one stuffed tofu into half and check the color of the pork mince. it should turn a pale color when cooked
- turn the steamer off when done
- garnish, serve, and enjoy
2 Comments on “made in MyKitchen | steamed stuffed tofu & chilli sauce”
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whytevee
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Another awesome post! great going!!
thanks~!