Stuffed Tofu Recipe
Вставка
- Опубліковано 2 чер 2024
- 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkitchenware.com
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🥢 PRINTABLE RECIPE - soupeduprecipes.com/hakka-sty...
Stuffed tofu is a traditional Hakka style of food. This is a family recipe.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS FOR THE STUFFED TOFU [Serves 2-3 people with some rice]
- 2 packs of tofu (600 grams)
- 5.5 ounces of ground pork
- 4 pieces of dried shitake mushroom (soaked with 1/2 cup+1/3 of water - 3 hours in advance. Save the soaking liquid.) [Amazon link: geni.us/XAbMOL]
- 3/8 tsp of salt
- 1 tsp of soy sauce [Amazon Link: geni.us/MGHf]
- 1/4 tsp of sugar
- White pepper to taste
- 1/4 cup of spring onion
- 2 tsp of Chinese cooking wine [Amazon Link: geni.us/3hdHAM]
INGREDIENTS TO SEASON THE MUSHROOM SOAKING LIQUID
- 1/2 + 1/3 cup of mushroom water
- 1/8 tsp of salt
- 1 tbsp of oyster sauce [Amazon Link: geni.us/P0u6]
- 1 tbsp of soy sauce
- Some white pepper to taste [Amazon Link: geni.us/93Id0E]
INGREDIENTS TO COOK THE TOFU
- 1/3 cup + 1 tbsp of the seasoned mushroom water
- 2.5 tbsp of oil to pan-fry the tofu
INGREDIENTS FOR THE GRAVY
- 1 tsp of oil
- 2 cloves of garlic, grated
- Few pieces of hot chilies, chopped
1.5 tsp of the white part of spring onion (reserve the green part for garnish)
- 1/2 cup + 1 tbsp of the seasoned mushroom water
- Cornstarch water (1.5 tsp of cornstarch + 2 tsp of water)
INSTRUCTION
- Soak the shitake mushrooms with 1/2 cup +1/3 of a cup of water 4 hours in advance. Slice and dice the mushroom. Save the soaking liquid for later.
- In a big mixing bowl, add in 5.5 ounces of ground pork, 3/8 tsp of salt, 1/4 tsp of sugar, 1 tsp of soy sauce, 2 tsp of Chinese cooking wine, the mushroom and 1/4 cup of spring onion. Mix the filling until well combined. Stir it within one direction for 3-5 minutes. Throw and beat the filling to develop the texture.
- Cut the tofu into cubes. Then use a dining knife to make tofu containers. Stuff the tofu with the pork filling.
- Make a sauce: add 1/8 tsp of salt, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, and some white pepper to taste. You can also use black pepper. Mix it well. Once you can not find any oyster sauce lumps, take out 1/3 cup + 1 tbsp of the sauce to another bowl. That is for cooking the tofu. There should be 1/2 cup + 1 tbsp of the liquid left which is for making the gravy. Don’t mess it up because the amount is different.
- Add some oil to your frying pan. Don’t need to wait for it to get hot. Just directly place in the tofu - filling side down. Tofu is basically protein and water cubes, If you put it in while the oil is hot, you will get hurt by the splashing. Just let it fry on one side until the filling is golden brown. It will take about 4 minutes on medium heat. Then you can flip them over let it fry the other side. You can brown one side or all the surface. I did 3 sides. One thing I will like to mention. When your hand is above the frying pan and busy flipping the tofu, you can turn off the heat for a second to avoid oil splashing. Because tofu produces liquid while frying, that causes lots of splashing and it hurts.
- Flip the tofu back to filling side up. I know, it looks like lots of chopstick work. Well, now it is time to practices. Pour in the seasoned mushroom liquid that we prepared for cooking the tofu. Cover it. Keep the flame on medium and wait until all the liquid is gone. If your lid is completely sealed, you need to leave a small gap so the steam can escape. Turn off the heat and take out the tofu. Set that aside and we are going to make the gravy.
- In a sauce pot, add some oil, along with some grated garlic and some diced white parts of spring onion. I reserved the green part as garnish. I also like to add some hot chilies. This is optional. If you don’t eat spicy food, you don’t need to add it. Stir until fragrant. Pour in the liquid we made before. Bring it to a boil. Then add in some cornstarch water to thicken it (1.5 tsp of cornstarch + 2 tsp of water) and your gravy is done. Pour it over the tofu. Sprinkle some spring onion for garnish and serve. - Навчання та стиль
i made a vegetarian version of this using some extra dried shiitake, vegetarian oyster sauce and textured vegetable protein rehydrated in the same liquid as the shiitake. it was really good!
@nutritional yeast : Hi....may I know what did you use for the filling for the vegetarian version?Thank you
@@yunnyzhang8029 It sounds like the filling was the textured vegetable protein (TVP) with extra shiitake
@@Jcarr250 Thank you for sharing
Thanks for sharing 😊🌱
i miss hearing the hakka language. both my parents spoke it, i understood it but didn't speak it. they are from Meo-Li in taiwan, large hakka population there. they are so friendly and welcoming to people. everyone in the town knows everyone. i so miss that....guess i am a country boy and that's why i moved from SF to Texas and i love it.
My wife, like you has a parent who is Hakka. When I showed her this video, she told me she is now looking forward to me making it for her as she knows it and loves eating it very much. :)
I tried it out, it taste so good, the thing that i change, i mixed up the discarded tofu into the filling and added egg to bind it up. It comes out just fine and delicious.
My favourite Hakka food. As a Hakka I grew up eating this almost every week!
I love how you tell us why you are doing what you are doing. The sign of a good teacher. I also applaud your use of the mushroom soaking water. I cringe when that water is wasted. Please keep up your wonderful efforts for our benefit!
I usually don't used the soak mushroom water due to preservative used in mushroom. Although it gives you the flavour, still eliminate for healthy reason. Add oyster sauce.
hi Mandy, just another one of the countless recipes that I thoroughly enjoy watching you teach. I love how you explain your process is along the way because it helps me understand the techniques in Chinese cooking and other Asian cooking. I've admired you so long and decided to support you on patreon. You are absolutely a treasure and well worth it. Thank you and continue to put out wonderful videos for us as we really appreciate them
❤
"You're not running a restaurant. You cares?"
^ Me whenever I attempt to cook
I love how you suggest ways to use excess and leftover food to reduce waste. You are awesome!
I like the way you pronounce words, much clear enough to understand and to follow your recipe. Thank you
OMG my mom is hakkanese too and this is one of my favorite dishes she made for me growing up! im away at college now and missing her cooking, so thank you so much for this recipe. definitely making this tonight!!
Lily ,, may we suggest,,, please use NIN after Hakka , , to make it authentic ,, Hakkanin 客家人 ,, , 我們是一個家, 我們是
客家人 . .
Oh wow, I love this recipe! You're the best, Mandy! 😉
Man, I am so glad I found your channel!!! You're awesome
So glad to know that you are 客家人, , Hakka-nin , , ,我們是一個家, 我們是
客家人. . . . btw, , we prefer to use "nin" instead of "nese" , , just for authenticity. . Beside , nobody ever heard of TeoChow-nese , or English-nese or French-nese or even German-ese . and also,, another great cooking , and your 客家酿豆腐 is the best (just full biased) .
That looks so good! And I’ve never had or seen this dish. I love trying new things and can’t wait to make this!
My boyfriend and I made this and he and his (white) family really loved it!!! We couldn't find firm tofu so we used extra firm; as a result, it was a bit more dry than your version. It worked so well, though. We'll definitely be making it again
I just love me some you! You are always trying to make things affordable and delicious thank you
I am so happy to have found your channel. Can't wait to try the recipe!
Thanks for sharing this delicious recipe 😘 I am currently working with a chinese family and they love this dish, I made a little twist with a sauce by adding a little vinegar to make it a little sweet and sour, the outcome is still delish, 😘😘😘 looking forward for more of your recipes,,more power
Your recipes are always awesome! Thank you for your great work ❤︎
You do such an amazing job explaining what you are doing, thank you so much!
Thank you for sharing, I will definitely try this later for dinner. Looks yummy and easy to prepare.
New sub. Really dig how you explain everything. Cheers for the great video!
Great recipe! Thanks for the detailed instructions.
You are a very good cook. simple n easy to follow.
I was quite excited to see this video. Growing up one of the families living in my commune was a Hakka family, the grandmother would always make big batches of this dish for the children, we all loved despite none of us coming from a background that ate tofu
Yay Mandy! Again, I have enjoyed your tutorials but most importantly, you are a skilled and well instructed cuisine-artist and I really like that. 👍
Thanks Mandy for this delicious dish, I’ve cooked this today and got a praise from everyone in the family, very yummy 👍😋
Another beautiful recipe . Thanks my dear.
My favorite stuffed tofu,
Hakka style is simple and
Delicious,thanks Chef Mandy!
Wonderful & it was delicious
Thanks Mandy
Wow! What an amazing dish! Thank you for sharing. 🤗
Wow! It is so hard finding Hakka recipes and this is very different from the ones I have tried so far. This is getting a try in my kitchen very soon. I know my daughter will love it as she is a huge tofu fan. Thank you!
That looks so yummy! I like how you show everything on your videos and explain very carefully, thank you, I enjoy your channel so much.
When you mentioned dumplings, it made me want to try making these and then wrap them in dumpling wrappers and steam/fry them. Stuffed tofu dumplings sound super tasty.
Thank you for your video, looks great and delicious 😋👍will definitely try
The tofu cubes are crazy cute!!! I absolutely love this recipe and your voice ♥
Hi Mandy, I made this recipe. But I combined the Meat with small soaked dried shrimps. I did not have mushrooms at hand so I made it without. It came out great! Thanks for your recipes. I am a great fan!
Can’t wait to try this.
This is the most delicious recipe I've ever seen. I don't eat pork,but I can substitute ground chicken. I cat wait to try it tomorrow for dinner. My kids are going to love it..thankyou.
This looks absolutely delicious!!!
Just finished making and eating the dish. It was everything and then some. Amazing flavor! I never made anything with tofu ,before.
Over did the frying of the tofu a bit ,but still delicious. Thanks so much for sharing. I have made several of your recipes and everyone of them has been a winner. 😍😍😍
Thank you for watching and trying my recipes.
Thank you! I lived in Asia for awhile and I’ve been hankering for Chinese food to make at home.
My husbands boss would love this dish. Impressive but remarkably easy. Looks fabulous. Thx again. You’re the best. !
Yummy!!.Awesome presentation, instructions & tips. I love your channel :)
I just love your channel
I just love your videos and recipes 🤗
Will be trying this!
Awesome Dish.Best cooking show on You Tube. Thank you👍
Cant wait to try it myself. Will be soon! Ty
We made this for a friends gathering the other night. American cooked for my Chinese friends here in Harbin. They loved it.
These are a staple in our house now. My 16 year old thinks they're amazing. Thanks so much for sharing how to make these scrumptious treats!
This looks amazing!
At first this looked like a lot of work, but the more i watched, the more my mouth started to open and i could feel my mouth start to want to bite into these little pillows of heaven. Looks amazing and will definitely try these as i love tofu. Thank so much.
It looks wonderful!
Wow, amazing. You need to make a cookbook. I love all your videos. Your are the best. God bless. You Rock.
Thank you...I wish I could eat it. I always like your food and the way you make it. Thank you for your clear instruction as well. Have a good one.
This looks fantastic. My next adventure. Thanks again for the great recipes. I will have to try to research the area of China you speak about.
Just made this and it was worth all the effort! About 4 hours later, it looked just like yours and it was delicious! Can't wait to try it with an eggplant filling!!! Mmm
That looks so good. I will try this one.
Hi Mandy, thank you for sharing this wonderful recipe. Kind regards
This looks so good!
Love it, thank You
You're amazing. Thanks so much!
so happy to have found your recipe. I just got married to a chinese man , we are living in china, and he does not like my canadian food! I'll try all your recipes!
Thank you so much for sharing this recipe. I made it this evening and it was delicious! Hakka cuisine is one of my favorites and is not available in Montana. I am so happy I found your channel. You make the kind of foods I love. Tomorrow, noodles!
Cool & Awesome Recipe! Looking forward to pair with garlicky greens like bok choy, kale, spinach or cabbage. YUM! Thanks!!!
cant wait to make this one!
That looks sooo good !!!
Hello! I'm french and my dad and grandparents are also hakka native from meixian (guangdong province). I know this dish and am glad to see you cooking it. Have a nice day !
We are glad to see, even if you live in a foreign land, , you still know your ancestral hometown. And we hope you speak our Hakka language too. . . . Do you know that , we, Hakka people客家人 , always try identify ourselves with hakka identity so you are a French Hakka , , just like many others , , Guyana Hakka., Mauritian Hakka , etc. just like my late son said, he is a Canadian Filipino Hakka . . He was totally convince to this, by 2 Jamaican Hakka kids , who still speak fluent Hakka (so much better than him, ), ,, even though their only Hakka lineage is their grandfather, which they never met, and have no idea of where is their ancestral hometown.. fortunately for them, their dad who is half Hakka was taught to speak Hakka-wah 客家話 , and he passes it on to these young kids. btw, they have dark skin and afro hair, and just have Chinese eyes and they use 客家話 as their secret language in a crowded train, with no care that other passengers will understand their conversation, except my late son . . We would love your presence in our Hakka world of estimated 80 millions ,, , , 我們是一個家, 我們是
客家人 .
You are an excellent teacher. ❤
Yummy thanks for sharing your recipe.🌼
That looks incredible 😍
Thank you, it was delicious
Yum. This looks so good!! My daughter loves tofu-even though she is the biggest meat-eater I know-I will be treating her to this soon. Thanks and love your channel!! Keep up your great work!
That is awesome. I love that recipe. 😃
Love your channel.
Phenomenal looks delicious
Fabulous! I will make it tomorrow night 😊!
Everything you make always looks so very tasty, and I am a picky eater. So many neat recipes I want to try. I think you’re amazing and your food looks so good time and time again! Thanks for sharing!! 😃
That looks so delicious. 😮❤️❤️❤️
this looks delicious! i have to make it sometime
Looks so yummy. Thank You. Your instructions are clear and not confusing. I will make this and leave you a message. I've loved and liked your video, subscribed and rung the bell for notifications and will share it.
Very nice instructions!!..subscribed!
Love the info on tofu. Going to try a vegetarian version...that mushroom water is magic...I'm all signed up and can't wait for more videos! Love your channel - thanks for posting!
You are a wonderful cook!
I love her recipes
Very nice. I am going to have to make this.
Wow I'm going to make this weekend 😁
Boy, that looks delicious.
I really like all of ur recipes.... andd ur explanation is too good... it's easy for me to understand it..and thank a lot for sharing all of ur videos
Oh my gosh, that dish looked fabulous! Im a big Tofu fan, and this looked wonderful 👍👌👏🏻
well I've written tofu on my shopping list and this is the next recipe I'm trying.... your descriptions and directions couldn't be clearer... I found your channel last month and have tried several recipes... they were all delicious...! thank you so much.... I made the Chinese pickles and they were so easy and the spices were perfect
I made the stuffed tofu tonight. So delicious it was a huge hit with my family. Mine didn't turn out as pretty as yours and I had to use beer in place of Chinese cooking wine because I can't find it in Okinawa, Japan...yet! Thanks for sharing this wonderful recipe! I can't wait to receive my Souped Up Wok!!
Lovely delicious recipe I made It today and they love it thanks to you
I luv it and love it jiejie😊
Could you please create a vegetarian version of this? I would greatly appreciate it. I absolutely love your videos, they're clear, concise, extremely educational, and such a pleasure to watch. Please continue to create and share. Many blessings, peace, positive vibes, thoughts, and energy your way. 🔥❤🖤
Looks delicious 👌
Looks superb
5 Like Amazing Superb Recipe Thanks For Sharing ❤️🇵🇰