Prep 20 mins
Cook 10 mins
This is actually Ma po tofu in dumpling form. Instead of stir frying all ingredients together, tofu is stuff with meat and served with sauce. This is a good recipe to try for the fun of things! I find it very tasty and healthy for my family. Courtesy of Food&Wine.
- 1⁄3 cup soy sauce
- 1⁄4 cup unseasoned rice vinegar
- 2 large scallions, white parts only, thinly sliced
- 2 1⁄4 lbs firm tofu, cut into thirty-six 1 1/2-inch cubes
- 1 lb ground pork or 1 lb ground chicken or 1 lb ground turkey
- 4 large scallions, green parts only, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon chinese chili bean paste
- 1 tablespoon fermented black beans, rinsed and finely chopped
- 1 tablespoon cornstarch
- 1 minced garlic clove
- 1 large beaten egg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground pepper
- SAUCE: In a small bowl, combine the soy sauce, vinegar, chili-bean paste and scallions.
- The tofu: With a small melon baller, hollow out the tofu cubes and reserve the balls.
- Put the tofu balls in a large bowl and add the remaining ingredients.
- With your hands, mix thoroughly.
- Carefully stuff each tofu cube with the meat. Spread a little cornstarch in the hole to ensure the meat stick onto the tofu(this is optional).
- To steam the tofu:.
- Fill a wok or a very large skillet with 2 inches of water and bring to a boil.
- Arrange the dumplings in a double-tiered bamboo steamer; set the steamer over the boiling water.
- Cover and steam until the filling is firm and cooked throughly, it would take about 10 minutes.
- Serve the dumplings with the sauce.