Citron Tofu

Name: Citron Tofu
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 3 (about 450 g) tofu (remove the outer skin, crumble and pass through a sieve); 25 g green vegetable juice; 50 g fresh winter bamboo shoots (cut into small dice); 25 g rehydrated shiitake mushrooms (cut into small dice); 50 g vegetarian ham (cut into small dice); 50 g ginkgo nut meat (cut into small dice); 50 g fried gluten (cut into small dice); 50 g dry starch; 1 g fine salt; 25 g soy sauce; 15 g refined white sugar; 2.5 g MSG; 750 g peanut oil (about 50 g actually used); 100 g water (for simmering the filling)

Tofu balls shaped like citron fruit, filled with a rich vegetarian stuffing, crispy on the outside and tender within — a famous dish from Zhenjiang.

1h 0m

Easy

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Ingredients

tofu (remove the outer skin, crumble and pass through a sieve) 3 (about 450 g)

green vegetable juice 25 g

fresh winter bamboo shoots (cut into small dice) 50 g

rehydrated shiitake mushrooms (cut into small dice) 25 g

vegetarian ham (cut into small dice) 50 g

ginkgo nut meat (cut into small dice) 50 g

fried gluten (cut into small dice) 50 g

dry starch 50 g

fine salt 1 g

soy sauce 25 g

refined white sugar 15 g

MSG 2.5 g

peanut oil (about 50 g actually used) 750 g

water (for simmering the filling) 100 g

Instructions

Make the tofu paste

Remove the outer skin of the tofu, crumble it and pass it through a sieve. Add 0.5 g fine salt, 1.5 g MSG, dry starch, and green vegetable juice, then mix well into a smooth tofu paste. Dice the shiitake mushrooms, ginkgo nuts, winter bamboo shoots, vegetarian ham, and fried gluten into small cubes.

Stir-fry the filling

Heat a wok over high heat, add 50 g peanut oil. When the oil reaches about 70% hot, add the diced shiitake mushrooms, ginkgo nuts, winter bamboo shoots, vegetarian ham, and fried gluten. Add the soy sauce, sugar, 0.5 g fine salt, 1 g MSG, and 100 g water, bring to a boil, and reduce the sauce until thickened to form the filling. Transfer to a bowl.

Shape the tofu balls

Prepare 12 porcelain cups and coat their inner walls with peanut oil. Place tofu paste into each cup one by one, hollow out a small cavity in the center of each, spoon in the prepared filling, then cover with more tofu paste. Smooth into rounds and steam over boiling water for about 10 minutes. Remove and unmold the tofu balls.

Deep-fry

Heat a wok over high heat, add peanut oil. When the oil reaches about 60% hot, add the tofu balls and fry until golden yellow. Remove, arrange on a plate, and serve. Serve with Sichuan pepper salt on the side for dipping.