Stuffed Tofu Boxes
A traditional Huangzhou delicacy: tofu hollowed out, stuffed with a meat filling, battered, and deep-fried until golden, with a tender yet crisp texture.
Ingredients
Tofu
2
Chopped green onion
5 g
Ground pork (minced)
200 g
Minced ginger
5 g
Fine salt
1 g
MSG
1 g
White pepper
1 g
Flour
10 g
Chicken broth
150 g
Wet cornstarch
100 g
Eggs
3
Vegetable oil (about 75 g consumed)
1000 g
Soy sauce
50 g
Instructions
1
Step 1
Cut the tofu into 8 small cubes. Mince the pork and place it in a bowl, crack in 1 egg, add MSG, fine salt, 15 g of wet cornstarch, white pepper, chopped green onion, and minced ginger, then mix well to make the filling.
2
Step 2
Place a wok over high heat, pour in the vegetable oil and heat to about 60% hot. Add the tofu cubes and fry for 3 minutes, until about 80% cooked, then remove.
3
Step 3
Using a small knife, cut a cavity three-quarters of the way into the side of each fried tofu piece, evenly stuff with the pork filling, and seal the opening with wet cornstarch.
4
Step 4
Crack the eggs into a bowl, add 75 g of wet cornstarch and the flour, and mix well. Dip each stuffed tofu piece into the batter to coat thoroughly.
5
Step 5
Place a wok over high heat and, once the oil reaches about 60% hot, fry the tofu pieces one by one for 3 minutes, until golden, then remove and arrange on a serving plate.
6
Step 6
Place a wok over high heat, pour in the chicken broth and soy sauce, and bring to a boil. Thicken with wet cornstarch, then pour the sauce over the tofu and serve.
