Stuffed Bean Curd

Name: Stuffed Bean Curd
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4-6 serving(s)
Ingredients: 8 pieces square bean curd (The one with a hard outer skin); oil; 200 g finely minced pork; 1/2 cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced; 1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine; 1 1/2 tablespoons water; 1/4 teaspoon salt; 1/2 teaspoon sesame oil; 1 dash white pepper; 1 tablespoon sweet onion, chopped; 1 tablespoon cornflour; 1/2 cup sweet onion, sliced; 1 1/2 cups stock; 3 tablespoons soy sauce; 1 teaspoon msg or 1 teaspoon sugar; 1/2 tablespoon cornflour; 1 1/2 tablespoons water, mix with corn flour; coriander leaves, chopped

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Recipe by Kim Ong

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READY IN: 22mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

8

pieces square bean curd (The one with a hard outer skin)
oil
200

g finely minced pork
¹⁄₂

cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced
¹⁄₂

tablespoon cooking wine or 1/2 tablespoon sherry wine
1 ¹⁄₂

tablespoons water
¹⁄₄

teaspoon salt
¹⁄₂

teaspoon sesame oil
1

dash white pepper
1

tablespoon sweet onion, chopped
1

tablespoon cornflour
¹⁄₂

cup sweet onion, sliced
1 ¹⁄₂

cups stock
3

tablespoons soy sauce
1

teaspoon msg or 1 teaspoon sugar
¹⁄₂

tablespoon cornflour
1 ¹⁄₂

tablespoons water, mix with corn flour
coriander leaves, chopped

DIRECTIONS

For the filling -------------------.
Add 1 to the minced pork and mix until completely blended and smooth.
Add in the mushrooms, sweet onions and corn flour and mix well.
For the beancurds --------------.
Pat beancurd dry.
Heat oil in pan.
Place in the beancurds for deep-frying.
Remove and drain when skin turns golden.
Allow beancurd to cool slightly.
Laterally cut the beancurd to make a slit on the side about more than half its length.
(Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
Heat 1 tbsp oil in a big saucepan.
Stir-fry the sweet onion slices until fragrant.
Add 2 and the beancurds.
Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
Add mixture 3 to thicken the gravy.
Stir well.
Add the corriander leaves.
Stir for a while then remove to serve.