Hunan-Style Spicy Stuffed Tofu
Steamed stuffed tofu is drizzled with a thickened stock sauce. The dish is tender and smooth, with savory, aromatic, mildly spicy flavors.
Ingredients
tofu (cut into thick slices with a hollow in the center)
300 g
broccoli (cut into florets)
150 g
grass carp fillet (skinned and minced)
100 g
MSG (used in two portions)
1 tsp
cornstarch (for beating the fish mixture and thickening the sauce)
to taste
fine salt (used in two portions)
1 tsp
cooking stock
1 tbsp
oyster sauce
3 tsp
white sugar
1/2 tsp
MSG (for preparing the sauce)
1 tsp
cooking oil
15 g
sesame oil
1 tsp
Instructions
1
Prepare the Ingredients
Cut the tofu into thick slices and hollow out part of the center. Cut the broccoli into florets and set aside.
2
Prepare the Fish Filling
Skin the grass carp and mince it with a knife. Add some of the MSG and cornstarch, then beat the mixture in one direction until it becomes sticky. Fill the tofu cavities with the fish mixture, smooth the surfaces, and transfer the stuffed tofu to a plate.
3
Steam the Tofu
Bring water to a boil in a steamer. Place the plate of stuffed tofu in the steamer and steam over high heat for 6 minutes. Blanch the broccoli in boiling water until tender, then arrange it beside the tofu.
4
Make and Pour the Sauce
Heat the cooking oil in a pan and add the stock. Season with the remaining fine salt, MSG, white sugar, and oyster sauce. Bring to a boil, then thicken with a cornstarch slurry. Stir in the sesame oil and pour the sauce over the stuffed tofu.
