A tasty example of Taiwanese cuisine, the Stuffed Bean Curd dish requires deft handwork.
Ingredients:
8 pieces of tofu (8cm square)
6 oz. ground meat (beef or pork)
6 cups cooking oil
1T minced onion
6 pieces green onion (2 cm slices).
1.5 cups of stock (beef or pork) onion slices (for garnish)
3T water
1/2T rice wine
1.5T corn starch
1t sugar
1/4t salt
dash pepper
1. Filling: In a bowl mix together rice wine, salt, pepper and 1.5 T of water, and the ground meat. Add the minced onion and some corn starch.
2. Heat oil in a wok and add tofu slices. Stir-fry until golden brown. Remove from wok and let cool. Using a small paring knife cut a cross slice in the side of each tofu square. Leave about 0.5cm on each side uncut so that the piece does not split. Scoop out the center of the tofu square, stuff with filling and pat close.
3. Add 1T of oil to the wok, stir-fry the onion sections until tender. Add stock, soy sauce, and sugar. Simmer for a few minutes. Next place the stuffed tofu pieces in the wok, cover and bring to a boil. Reduce the flame and simmer for about 8 minutes or until half the liquid has boiled off. Stir in a mixture of the remaining water and corn starch to thicken. Garnish with onion slices.
(Gerald Hatherly)
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