Hakka Stuffed-Tofu In Clay Pot Recipe
Tuesday, January 31st, 2012
Ingredients
200 grams minced pork, 2 blocks firm tofu, 1 piece salted fish (thumb size), bunch of spring onions (chopped and only use the white stems), 2 stalks Chinese leek (sectioned into 2-inch size), 100 grams soy beans, 500 ml chicken stock, salt and pepper to taste
Method
- Soak soy beans in cold water for 4 hours then drain dry.
- Heat up enough oil in a sauce pot and deep fry soy beans until the beans become crispy. Drain and set aside.
- Steam salted fish for 5 minutes, mash only the meat and mix it with minced pork and chopped spring onions. Stir in one direction only until mixture become gluey.
- Cut the two blocks of tofu into 8 rectangular pieces, hollow each of the tofu pieces in the middle part and stuff with the meat mixture.
- Deep fry stuffed tofu until golden brown (you can use the balance oil that deep fried the soy beans).
- Heat up chicken stock in a clay pot, add deep-fried soy beans and leek in then bring to a boil. Turn to low heat and let it simmer for 30 minutes until beans turn soft.
- Place tofu in and add seasoning to taste. Simmer dish for another 2 minutes and serve hot.
