Three-Delicacy Tofu Boxes
A Beijing-style dish: pre-fried tofu boxes stuffed with three-delicacy filling and steamed through, then finished with a thickened original sauce. Tender, savory, and aromatic.
Ingredients
Tofu (cut into rectangles, fried until golden and hollowed out)
250 g
Sea cucumber (washed, cut into small cubes)
50 g
Shrimp (washed, cut into small cubes)
50 g
Shiitake mushroom (washed, cut into small cubes)
50 g
Soy sauce (for brushing the tofu and steaming)
15 g
Cooking wine
15 g
Salt
2 g
MSG
4 g
Scallion
25 g
Ginger
25 g
Oil (for deep-frying the tofu)
to taste
Stock
to taste
Starch (for thickening sauce)
to taste
Instructions
1
Step 1
Cut the tofu into rectangles 5cm long, 3cm wide and 3cm thick. Brush with soy sauce, deep-fry until golden brown, then remove and drain excess oil.
2
Step 2
Wash the shrimp, sea cucumber and shiitake mushrooms, cut all into small cubes. Add salt, cooking wine, minced ginger, minced scallion and MSG, then mix into a filling.
3
Step 3
Cut a small opening in the fried tofu and hollow it out. Fill with the three-delicacy filling, cover the opening with the removed tofu to form a box shape. Repeat for all pieces, place in a bowl. Add stock, cooking wine, scallion, ginger, soy sauce and MSG, then steam until fully infused with flavor. Drain excess water. Bring the original cooking liquid to a boil, skim off foam, drizzle in water starch to thicken, then pour the sauce over the tofu boxes.
