Floral Tofu

Name: Floral Tofu
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 500 g silken tofu (skin removed, sieved into paste, water pressed out); 50 g pork fat (tendons removed, pounded into paste); 50 g chicken breast (tendons removed, pounded into paste); 30 g carrot (cut into floral patterns); 20 g large sweet pepper (cut into floral patterns); 15 g shiitake mushroom (cut into floral patterns); 50 g pea shoots (blanched); 20 g scallion-ginger water; 3 g salt; 25 g egg white; 500 g clear broth; 2 g white pepper; 30 g lard (for greasing molds)

Tofu is blended with minced chicken and pork into a smooth paste, molded into shape, steamed, and served with clear broth, resembling fresh flowers.

1h 5m

Easy

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Ingredients

silken tofu (skin removed, sieved into paste, water pressed out) 500 g

pork fat (tendons removed, pounded into paste) 50 g

chicken breast (tendons removed, pounded into paste) 50 g

carrot (cut into floral patterns) 30 g

large sweet pepper (cut into floral patterns) 20 g

shiitake mushroom (cut into floral patterns) 15 g

pea shoots (blanched) 50 g

scallion-ginger water 20 g

salt 3 g

egg white 25 g

clear broth 500 g

white pepper 2 g

lard (for greasing molds) 30 g

Instructions

Preparing the Tofu Paste

Remove the skin of the tofu, then sieve it into a paste. Press out the water with cheesecloth and place in a bowl. Remove the tendons from the pork fat and chicken breast, pound into a paste, and place together with the tofu in a bowl. Add the scallion-ginger water and stir to loosen, then add the salt and egg whites to form a smooth filling.

Shaping and Steaming

Grease the fan-shaped and butterfly-shaped molds with a thin layer of lard. Form 10 fan-shaped and 2 butterfly-shaped pieces from the tofu filling respectively. Carve the carrot, large sweet pepper, and shiitake mushroom into different floral patterns and embed them decoratively onto the tofu pieces. Steam until fully set and cooked through, then set aside.

Making the Soup and Finishing

Place a wok over high heat, add the clear broth and bring to a boil. Add the white pepper, then add the pea shoots and blanch until just cooked. Ladle the broth and pea shoots into a serving bowl, then gently slide the steamed tofu pieces into the soup. Serve immediately.