Purse Tofu
Tofu is mashed into a paste, seasoned, and steamed into pouch-shaped parcels. Served with spinach hearts and chicken broth, the dish is tender, soft, and silky.
Ingredients
soft tofu (peeled and pressed through a fine sieve into a paste)
2
spinach hearts (washed)
50 g
egg whites
50 g
cooked lean ham (minced)
20 g
lard (for greasing the spoon)
10 g
chicken fat
20 g
salt (use 5 g in the tofu paste)
5 g
MSG (use 3 g in the tofu paste)
5 g
white pepper
1 g
cooking wine (use 10 g in the tofu paste)
20 g
wet starch (use 20 g in the tofu paste)
30 g
chicken broth
200 g
Instructions
1
Prepare the ingredients
Remove the coarse outer skin from the tofu and press it through a fine sieve to form a smooth paste. Finely mince the ham. Wash the spinach hearts.
2
Mix the tofu paste
Combine the egg whites, 5 g of salt, 3 g of MSG, the white pepper, 10 g of cooking wine, and 20 g of wet starch with the tofu paste, and mix until evenly blended.
3
Steam
Using a small spoon greased with lard, portion the tofu paste into small balls, press each ball flat with your hand, sprinkle the minced ham on top, and steam over boiling water for 5 minutes. Remove and float in broth.
4
Finish the dish
Bring the chicken broth to a boil, add the spinach hearts, briefly simmer, then add the steamed tofu balls and cook through. Thicken with starch, transfer to a plate, and drizzle the chicken fat over the top to finish.
