Chinese Cuisine China Kitchen Food Recipe

Stuffed Tofu, Cantonese Style

This dish resembles little pocket sandwiches and is flavored with a wonderful sauce.

Serves 4.



1 box (19 oz.) of firm tofu
1/4 cup of salad oil
1 cup chicken stock
2 TBS oyster sauce
1/2 TBS cornstarch mixed
with 1 TBS of water
1 TBS of shredded green onion
parsley for garnish

Tofu Filling:

1 TBS dried shrimp or ham
3 oz. of fish fillet, chopped
3 oz. of ground pork or beef
1/2 TBS green onion, chopped
1/2 TBS dry sherry
1/2 TBS soy sauce
1 tsp cornstarch
1/4 tsp salt


Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles.

Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1TBS of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture.

Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm.

Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parlsey. Serve hot. SHARE With Your Friends:

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