Pork Stuffed Tofu In Soy Sauce

I saw this video recipe through a friend's sharing in Facebook recently. This dish attracted me instantly, and by viewing through the video I've decided to list it in my "to cook dishes."  Without having it to queue in my  "to cook dishes" list, I managed to grab hold of all the needed ingredients when I do marketing the next day, and there it is.... A Simple Yet Yummylicious dish to serve for our dinner!

Ingredients:
3 pcs. firm tofu
70g minced pork
1 sprig spring onions (chopped, use the green leaves only)
1 tsp chicken stock granules
Dashes of grounded white pepper
1/2 tsp sugar
1/3 tsp salt

Sauce:
1 1/2 tbsp sugar
1 1/2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
1/2 tsp grounded white pepper

Methods:

1. Pat dry tofu with a kitchen paper, cut into half, scrap out the middle part of the tofu, be careful not to break the sides, put in a bowl and mashed.
2. In a bowl add minced pork and all the other ingredients including the mashed tofu.  I did not use all the mashed tofu as it is too much.  Mix all the ingredients together.
3. Use a small spoon to scoop the mixture into the middle of the tofu pieces and press gently.  Repeat until all is done.
4. Deep-fry the tofu pieces until golden, and drain.
5. Mix all the sauce ingredients in a bowl.
6. In a clean pan add the sauce ingredients and stir using medium-low heat.
7. Put the tofu back into the pan.  Toss and turn the tofu to coat evenly with the sauce.
8. Turn off heat and dish the tofu onto a serving dish, drizzle the leftover sauce over the tofu.
9. Dinner is served with a plate of freshly cooked rice.

Note:  The original recipe calls for sprinkle of some chopped spring onion and chili over the cooked tofu but I did not use that as my grandson is not a fan of spring onions and chilies.

This yummylicious recipe is adapted from "Feedy Philippines" with slight amendments to suit my home cooking and my family's taste buds.

Stuffed Bean Curd Puffs

I have been thinking about what dish to cook out of minced meat and prawns??? As I was flipping through the pages of some old recipe books, all of a sudden a recipe struck my mind "Stuffed Bean Curd Puffs!"  This recipe from SEASHORE - Meatballs and Dumplings, Page 36 gave me great inspiration. Thus, the next morning, I grab a packet of Bean Curd Puffs from the wet market and here's what I've created.  With the remaining filling mixtures I roll it into meatballs, deep-fried and serve them side by side with the fried stuffed bean curd puffs.  Not to mention, I served it with the freshly home-made Thai Sweet Chili Sauce.

Ingredients:

A packet of bean curd puff

Oil for deep frying

Fillings:

1 1/2 cup minced pork

A handful of prawns (peeled, deveined and cut into small cubes)

1 tbsp carrot (chopped)

1 tbsp corn flour

1/2 tbsp light soy sauce

Drizzle of sesame oil

Salt and pepper (to taste)

Methods:

1. Mix all the filling ingredients in a bowl and knead till firm.  Set aside.
2. Slit the center of the bean curd puffs lengthwise and turn them inside out carefully. Stuff fillings into the bean curd puffs.
3. In a deep wok heat oil and deep fry stuffed bean curd puffs using medium heat until cooked and crispy on the outside.
4. Dish and drain on kitchen paper.
5. For the remaining filling mixtures, roll into balls and deep fry until cooked and golden.  Dish and drain on kitchen paper.
6. Serve the fried stuffed bean curd puffs and meatballs in a serving dish along side with Thai Sweet Chili Sauce.
7. Enjoy!

Soft bean curd with minced meat and fresh mushrooms

Bean curd or commonly known as Tofu is rich in protein.  Basically there are two types of bean curd, first is the silken which is soft and easily breaks and needs the gentle touch of hands to work on it, and secondly is the Chinese-style bean curd which is firm. In today's market we can find so many varieties of bean curd or tofu, including those home-made or which is normally called 'local made.'

Today, I've got this simple recipe to share, and with a combination of silken bean curd, minced meat and fresh shiitake and pin mushrooms, who could imagine that it's a yummylicious dish, especially those who are fond of bean curd and mushrooms!

Ingredients:

1 block silken/soft bean curd (cut into pieces)

1/3 cup minced pork

5 fresh shiitake mushroom (halved)

1 packet pin mushroom (discard roots)

4 pip garlic (chopped)

2 tbsp. oil

1 stalk spring onion (chopped), for garnish

Seasoning:

1 tbsp oyster sauce

1 tbsp light soy sauce

dash of sesame oil

dash of grounded pepper

100ml water

1 tsp corn flour mixed with 1 tbsp water (for thickening)

Methods:

1. Get ready all ingredients and put aside separately for later use.
2. Marinate the minced pork with dash of light soy sauce and grounded pepper and leave aside.
3. Heat up 2 tbsp oil in a wok and saute chopped garlic until fragrant.
4. Add in minced pork and stir well, then add in fresh shiitake and pin mushrooms and fry to mix well.
5. Add in bean curd, seasoning and bring to boil for 3 minutes.
6. Thicken with corn flour mixture.
7. Off the heat and serve on a plate topped with chopped spring onion.

Fried beancurd with minced pork

Ingredients:
1 piece firm beancurd
1/3 cup of minced pork
2 shallots (sliced)
2 pip garlic (chopped)
1 tsp of light soy sauce
1/2 cup water (to add more if needed)

Seasoning:
Dark soy sauce
Salt (to taste)

Methods:

1. Cut the beancurd into half then into slices (not too thin or else it will break into pieces).
2. Mix the minced pork with 1 tsp of light soy sauce.
3. In a heated wok add in 3 tbsp of cooking oil, turn the heat to medium then lay the sliced beancurd in the oil to fry. (do this in two batches)
4. Once the beancurd is golden turn over the other side, repeat till all is done.
5. Using the leftover oil fry the shallots and garlic till fragrant, add in the minced pork and stir well.
6. Add in the fried beancurd, give it a mix then put in a bit of salt and dark soy sauce, then add water.  The amount of dark soy sauce depends on the type you use, as some are darker than the others.  
7. Stir the dish often to ensure the beancurd is well simmered and the sauce and seasoning seeps through.  Taste to get the correct seasoning.
8. When the dish is cooked, off the heat, put on a serving plate.

Note:  This simple home-cooked dish is one of my childhood favourite and has been pass down to my children.  The sauce which seeps into the fried beancurd is so tasty!