Stuffed tofu and assorted veggies are one of our family favourite dish. Normally beside tofu , okra, red or green chillies, Bittergourd, brinjals and Shiitake mushrooms are used to make up this 'Yong Tau Foo' dish. Minced pork with dried shrimps are used for the fillings, seasoned with garlic,pepper and sesame oil and corn flour. For me, I would deep fried all the stuffings, then make a savoury sauce for the fried stuffed tofu and assorted veggies. To make the sauce, I used Korean Doenjang, chopped chilli, preserved black beans,garlic and a thickening of corn starch and water.
I used soft silky tofu,which I find challenging as it can break apart during deep frying. Have to handle with care.
I am proud to say I did a great job on them, the fillings didn't fall out and tofu in good shape too after deep frying them
and the meat fillings didn't fall out of the green chillies too
the trick is to sprinkle corn flour before applying the fillings
for the tofu, dig out some tofu from the center part and sprinkle corn flour before filling up with the meat fillings
same applies to the shiitake
I used whatever veggies that is available in the fridge drawer.
Recipe:
Vegetable of your choice
1 slab of soft silky tofu - cut into 4 pieces
To make the meat fillings:
Add chopped garlic, dried shrimps, white pepper,sesame oil and corn flour to the minced pork. Mix them together and keep stirring with a pair of chopsticks till the meat turns sticky Leave it to rest for 10 mins. It is ready for use.
Ingredients for the sauce:
2 tbsp Korean Doenjang
1tbsp Preserved Black beans
2 Red chilli - chopped
3 cloves Garlic chopped
2 tbsp Vegetable oil
1 cupWater
Thickening - 1 tbsp corn flour + 2 tbsp water
