Hakka style stuffed tofu

• Gluten free

• Meat

  • 3 oz Ground pork

• Seafood

  • 1 oz Fish, salted

• Produce

  • 1 tsp Ginger, fresh
  • 1 Scallion

• Refrigerated

  • 1 package Tofu, firm

• Condiments

  • 1 tsp Dark or mushroom soy sauce
  • 1 tbsp Oyster sauce

• Baking & Spices

  • 1 tbsp Corn starch
  • 1/4 tsp Salt
  • 1 White pepper

• Beer, Wine & Liquor

  • 2 tsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• 1 package firm tofu
• 3 oz. ground pork
• 1 oz. salted fish (or subsitute 4 small anchovy filets), optional
• 1 teaspoon minced fresh ginger
• 2 teaspoons shaoxing wine
• white pepper
• ¼ teaspoon salt
• 1 scallion
• 1 tablespoon oyster sauce
• 1 teaspoon dark or mushroom soy sauce
• 1 tablespoon corn starch

Directions

• Mince the ground pork and ginger together. Remove the skin from the salted fish and mince it up with the pork and ginger until very well-combined.
• Cut tofu into 2-inch squares about ¾-inch thick. Scoop out about 1 teaspoon of tofu from each piece to make room for the meat. In a bowl, stir the excess tofu in with the pork. Add the wine, a pinch of fresh ground white pepper, and salt to the meat mixture. Mix well.
• Divide the meat among the tofu pieces. Steam the plate of tofu in a wok or steamer for about 10 minutes.
• While the tofu is steaming, mix 1 tbsp of cornstarch with 1 tbsp of water and set aside. Cut 4 to 6 pieces of the scallion about 3 inches long and cut lengthwise slits on both ends of the scallion. Put into a bowl of ice water. The ends curl up nicely and can be used as a garnish. Dice the rest of the scallions and set aside.
• When the tofu is done, carefully remove the plate. Pour any excess liquid back into the wok and add more water if needed to make about a quarter cup of sauce.
• Heat the liquid to a simmer and add the oyster sauce and dark soy. Season with a bit of salt and white pepper, and add the cornstarch slurry. Simmer the sauce until its thick enough to coat the back of a spoon. Pour the sauce over the tofu and garnish with scallions.