Loach Stuffed Tofu

Name: Loach Stuffed Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 200 g Live loaches (keep in light salt water for 2 days to expel all mud); 500 g Tofu (washed); 150 g Beef (washed, remove fascia, cut into 6 cm long thin strips); 20 g Green onion (peeled and washed, minced); 10 g Fine salt; 10 g Ginger (peeled and washed, sliced); 5 g Chili oil; 10 g Garlic (peeled and washed, crushed); 20 g Cooking wine; 20 g Vinegar; 5 g MSG; 10 g Sesame oil

Korean-style Loach Stuffed Tofu combines savory, tender loach with soft, silky tofu for a uniquely delicious flavor.

35 min

Easy

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Ingredients

Live loaches (keep in light salt water for 2 days to expel all mud) 200 g

Tofu (washed) 500 g

Beef (washed, remove fascia, cut into 6 cm long thin strips) 150 g

Green onion (peeled and washed, minced) 20 g

Fine salt 10 g

Ginger (peeled and washed, sliced) 10 g

Chili oil 5 g

Garlic (peeled and washed, crushed) 10 g

Cooking wine 20 g

Vinegar 20 g

MSG 5 g

Sesame oil 10 g

Instructions

Soak Loaches

Place live loaches in light salt water and soak for 2 days to allow them to expel all mud

Prepare Beef

Wash the beef, remove fascia, and cut into 6 cm long thin strips

Prepare Aromatics

Peel and wash the green onion and mince; peel and wash the ginger and slice; peel and wash the garlic and crush

Cook the Dish

Remove the live loaches from the salt water, wash them and put them into a cooking pot, add clean water. Then wash the tofu and add it to the pot. Turn the heat to high to bring to a boil. As the water temperature rises, the loaches will struggle and burrow into the tofu. After the soup boils for 2 minutes, add the beef strips, cooking wine, minced green onion, sliced ginger, and crushed garlic to the pot. Add salt and MSG to adjust the flavor, then add sesame oil and vinegar, bring to a boil again, and it is ready to serve.