Braised Stuffed Tofu Boxes

Name: Braised Stuffed Tofu Boxes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 tofu (cut into crosshatch pattern); 25 g lard; 50 g ground pork; 5 g chopped scallion (divided use); a pinch flour (mixed into paste for sealing); 5 g minced ginger (original says 'minced', interpreted as ginger mince); 35 g water chestnut starch; 2.5 g MSG; 35 g soy sauce (divided use); 0.5 g fine salt; 20 g sesame oil (divided use); 10 g cooking wine; 500 g cooking oil (actual use 35 g); 200 g stock (broth)

Fried tofu pieces are stuffed with a meat filling, sealed, then braised and finished with a thickened sauce.

40 min

Easy

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Ingredients

tofu (cut into crosshatch pattern) 6

lard 25 g

ground pork 50 g

chopped scallion (divided use) 5 g

flour (mixed into paste for sealing) a pinch

minced ginger (original says 'minced', interpreted as ginger mince) 5 g

water chestnut starch 35 g

MSG 2.5 g

soy sauce (divided use) 35 g

fine salt 0.5 g

sesame oil (divided use) 20 g

cooking wine 10 g

cooking oil (actual use 35 g) 500 g

stock (broth) 200 g

Instructions

Cutting

Cut the tofu into a crosshatch pattern.

Preparing the Filling

Add soy sauce (5 g) and salt (0.5 g) to the ground pork and stir until sticky. Add chopped scallion (2.5 g), minced ginger (2.5 g), and sesame oil (5 g), then mix well.

Stuffing

Heat the oil and fry the tofu until golden brown, then remove. Cut an opening next to the fried tofu, stuff with the pork filling, and seal the opening with flour paste.

Braising

Add lard to the wok and sauté with chopped scallion (2.5 g) and minced ginger (2.5 g). Add the cooking wine and soy sauce (30 g), then pour in the stock. Place the tofu with the crosshatched side facing down onto a plate first, then slide it into the wok as is. Once the filling is cooked and the sauce has thickened, add MSG (1.5 g), thicken with a starch slurry, drizzle with sesame oil (15 g), toss to combine, and serve.