I don’t like tofu. In fact I don’t like anything made from soybean, I find its smell off-putting.
That means I don’t take soybean milk and soybean pudding (tau-foo-fah) as well. Yes, I am a weird Chinese.
But, I love fermented soybean products. Soy sauce and fermented beancurd are my friends. My scientific explanation is that once its fermented, that “tofu smell” is not there anymore so I am no longer put off!
So anyway, this is one dish that I make very often but do not touch at all! It is my version of yong-tau-foo or stuffed tofu puffs. I make this for Terry because he is not a weird Chinese like me!
If you don’t like tofu like me, substitute tofu for okra (ladies fingers), eggplant, capsicum and other vegetables that can be stuffed! It also works well with tofu sheets.
- 1 packet tofu puffs
- 100 g lean pork mince
- 100 g prawn flesh, minced
- 1 large egg
- Dried squid, about the size of a tablespoon or two, soaked and chopped fine
- Ginger, about 1cm, peeled and chopped fine
- A quarter of a large onion, chopped fine
- 2 – 3 large dried shiitake mushrooms, soaked and chopped fine
- Seasonings: sesame oil, salt, pepper and fish sauce
- Apart from the tofu puffs, mix everything together until you get a well combined mince mixture.
- Season with soy sauce, salt, pepper and fish sauce.
- Sample half a teaspoon of mixture, microwave for 20 seconds to cook and taste. Re-season if necessary.
- Slice each tofu puff to make an opening.
- Stuff with half teaspoon of mince mixture each and press gently to “seal”. If you made too much mince mixture, don’t worry, freeze it in a container for later.
- On medium heat, pan fry stuffed tofu puffs, mince side down until browned.
- Brown each side of the stuffed tofu until crispy.
- Serve hot with rice or noodles.