Lotus Pod Tofu
A traditional Zhejiang shaped dish, Lotus Pod Tofu is crafted from tofu and minced chicken formed into a lotus seed pod, steamed, and served with clear cauliflower soup. It boasts an elegant appearance and tender, fresh tofu.
Ingredients
Tender tofu (mashed into a fine paste)
150 g
Chicken paste
100 g
Cauliflower (for the soup bowl)
250 g
Peas (originally 'bowl beans'; 7 peas each embedded in the tofu to resemble 'lotus seeds')
25 g
Green vegetable leaves (cut into strips; squeeze out 25 g of juice)
250 g
Egg whites
3
Wet starch
5 g
Salt (1 g mixed with the leaves, 2 g mixed with the chicken paste, 2 g for the soup)
5 g
MSG (3 g mixed with the chicken paste, 2 g for the soup)
5 g
Shaoxing wine (for seasoning the chicken paste)
2 g
Clear broth
250 g
Cooked chicken oil (drizzled on at the end)
15 g
Frozen lard (for greasing the plate and wine cups)
25 g
Cooked lard (for mixing with the tofu paste)
25 g
Instructions
1
Extract the vegetable juice
Cut the green vegetable leaves into thin strips and toss with 1 g of salt. Wrap in cheesecloth, place in a clean bowl, and squeeze out the juice; reserve 25 g.
2
Make the tofu paste
Mash the tofu into a fine paste, place it in a bowl, add the vegetable juice, and mix until smooth. Set aside.
3
Make the chicken-tofu batter
Mix the chicken paste with the Shaoxing wine, 2 g salt, and 3 g MSG until well combined. Stir in the egg whites and beat until firm. Fold in the tofu paste, add the wet starch, then add the cooked lard and mix until the mixture is firm and cohesive.
4
Shape and steam
Take one 8 cm-diameter plate and ten small wine cups and coat them with the frozen lard. Fill the plate and cups with the tofu paste (about half full for the cups). Embed 7 peas on top of each tofu portion to form 'lotus seeds'. Steam over medium heat for about 5 minutes, leaving the steamer lid slightly ajar.
5
Form the lotus pods
Remove from the steamer to reveal the finished 'lotus pods'.
6
Prepare the cauliflower soup
Blanch the cauliflower in boiling water, drain well, and place in a soup bowl. In a separate pot, combine the clear broth with 2 g salt and bring to a boil; add 2 g MSG, then pour the broth over the cauliflower in the bowl.
7
Finish the dish
Place the 'lotus pods' into the bowl and drizzle with the cooked chicken oil to serve.
