Golden Stuffed Tofu

Name: Golden Stuffed Tofu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 300 g Firm tofu (remove the four side edges, cut into 12 blocks of 5 cm long × 3 cm wide, roll with 45 g dry fine starch); 150 g Pork hind leg meat (wash, mince into paste); 100 g Shrimp meat (wash, drain, and coat with egg white, 0.5 g fine salt, and 5 g dry fine starch); 100 g Baby spinach; 15 g Egg white (for coating the shrimp); 25 g Egg (for seasoning the meat paste); 50 g Dry fine starch (45 g for rolling the tofu, 5 g for coating the shrimp); 250 ml Chicken broth; 15 g Cooking wine (5 g for the meat paste, 10 g for braising); 20 g Soy sauce; 2.5 g Fine salt (0.75 g for the meat paste, 0.5 g for coating the shrimp, 0.75 g for stir-frying the spinach, 1 g for braising); 2.5 g MSG (0.75 g for the meat paste, 0.75 g for the spinach, 1 g for braising); 2 g Sugar; 15 g Water starch (for thickening); 750 g (actually uses 75 g) Cooked chicken oil (for frying the tofu); 10 g Minced scallion; 5 g Minced ginger

A traditional Korean-style dish featuring tofu as a wrapper encasing a filling of minced pork and shrimp, then deep-fried. Attractive in appearance, tender and crispy, and easy to digest.

45 min

Easy

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Ingredients

Firm tofu (remove the four side edges, cut into 12 blocks of 5 cm long × 3 cm wide, roll with 45 g dry fine starch) 300 g

Pork hind leg meat (wash, mince into paste) 150 g

Shrimp meat (wash, drain, and coat with egg white, 0.5 g fine salt, and 5 g dry fine starch) 100 g

Baby spinach 100 g

Egg white (for coating the shrimp) 15 g

Egg (for seasoning the meat paste) 25 g

Dry fine starch (45 g for rolling the tofu, 5 g for coating the shrimp) 50 g

Chicken broth 250 ml

Cooking wine (5 g for the meat paste, 10 g for braising) 15 g

Soy sauce 20 g

Fine salt (0.75 g for the meat paste, 0.5 g for coating the shrimp, 0.75 g for stir-frying the spinach, 1 g for braising) 2.5 g

MSG (0.75 g for the meat paste, 0.75 g for the spinach, 1 g for braising) 2.5 g

Sugar 2 g

Water starch (for thickening) 15 g

Cooked chicken oil (for frying the tofu) 750 g (actually uses 75 g)

Minced scallion 10 g

Minced ginger 5 g

Instructions

Prep

Remove the four side edges from the firm tofu and cut it into 12 blocks measuring 5 cm long by 3 cm wide; roll each block in 45 g dry fine starch. Wash the pork and mince it into a fine paste. Place the paste in a porcelain bowl, add 5 g cooking wine, 0.75 g fine salt, 0.75 g MSG, the egg, the minced scallion, and the minced ginger, then stir vigorously with chopsticks until evenly mixed and sticky.

Coating the shrimp

Wash the shrimp, drain well, then toss with the egg white, 0.5 g fine salt, and 5 g dry fine starch until evenly coated. Set aside.

Frying the tofu

Heat a wok over high heat and add the cooked chicken oil. When the oil reaches medium-hot, slip in the tofu blocks one by one and fry until golden brown. Remove with a slotted spoon and let cool briefly. With a small knife, cut a slit on one side of each tofu block and hollow it out into a box shape. Fill each hollowed tofu with the pork paste, then top with the coated shrimp. The Golden Stuffed Tofu is now assembled.

Stir-frying the spinach

Heat a wok over high heat, add 25 g cooked chicken oil, and when hot add the spinach along with 0.75 g fine salt and 0.75 g MSG. Stir-fry until just wilted, then discard any liquid. Arrange the spinach around the edge of a serving plate as a border.

Braising and reducing

Return the wok to the heat and add the chicken broth, 10 g cooking wine, the soy sauce, 1 g salt, and the sugar. Place the prepared tofu pieces neatly into the wok. Once it boils, cover the wok, reduce the heat to low, and simmer for 6 minutes. Add 1 g MSG, then turn the heat to high to reduce and thicken the sauce. Drizzle in the water starch to finish the glaze.