Learn . Laugh . Eat

Hong Kong Treats: Stuffed Tofu

Prep:

Cook: 10 minutes

The thing about Hong Kong is you can find a Starbucks on most street corners, but next to it you'll also find the most amazing speciality shops selling traditional food that has been around for hundreds of years. The local dessert houses serve up dishes like Black Sesame Soup and Tau Fu Fa (silky tofu drenched in a sweet syrup) and in Sheung Wan you can get every kind of dried seafood you can imagine- scallops, oysters, shrimp, sea urchin, you name it, they've dried it.

IngredientsMethod

Tofu

  • 250g of fresh, firm tofu

Filling

  • 50g cod fillet / white fish fillet, skinless & boneless
  • 100g de-shelled raw prawns
  • 2 spring onions
  • ¼ bunch coriander
  • 1 clove garlic
  • 1 tbsp sesame oil
  • Salt & Pepper to taste
  • Corn flour

The Sauce

  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 tbsp chopped coriander
  • 1 tbsp chopped spring onion
  • 1 tbsp black rice vinegar
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 2 tsp XO sauce
  • 1 tsp chilli oil (optional)

One of my favourite experiences had to be the speciality tofu eateries. We headed to Causeway Bay to try a great local dish: stuffed tofu. I helped myself to a plate of warm, slightly crisped tofu, stuffed with minced seafood and washed it down with warm soya milk, flavoured with fresh ginger. It's light, but so tasty and apparently easy to make according to Jeremy.

Preparation

Mix all the sauce ingredients together and taste for seasoning

Slice the tofu into 2cm thick, 8cm long slices

Carefully scoop out a well into the middle of the tofu slice (about a tablespoon's worth). Add this to the filling mix

Roughly chop the fish fillet and place in food processor with the reserved tofu and all the other filling ingredients and blend gradually until a thick paste forms. Season with salt & pepper

Sprinkle some cornflour into the tofu well then spoon in around 1 tbsp or so of the filling then level it off with a spoon

Cooking

Heat 2 tbsp vegetable oil in a large frying pan on medium to high heat

Using tongs / wooden chopsticks, place each piece of tofu fish side down to brown and seal the filling

Lower the pan to a medium heat and fry for 10 minutes, turning the tofu over once the fish mixture is golden brown


Tofu

  • 250g of fresh, firm tofu

Filling

  • 50g cod fillet / white fish fillet, skinless & boneless
  • 100g de-shelled raw prawns
  • 2 spring onions
  • ¼ bunch coriander
  • 1 clove garlic
  • 1 tbsp sesame oil
  • Salt & Pepper to taste
  • Corn flour

The Sauce

  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 tbsp chopped coriander
  • 1 tbsp chopped spring onion
  • 1 tbsp black rice vinegar
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 2 tsp XO sauce
  • 1 tsp chilli oil (optional)

One of my favourite experiences had to be the speciality tofu eateries. We headed to Causeway Bay to try a great local dish: stuffed tofu. I helped myself to a plate of warm, slightly crisped tofu, stuffed with minced seafood and washed it down with warm soya milk, flavoured with fresh ginger. It's light, but so tasty and apparently easy to make according to Jeremy.

Preparation

Mix all the sauce ingredients together and taste for seasoning

Slice the tofu into 2cm thick, 8cm long slices

Carefully scoop out a well into the middle of the tofu slice (about a tablespoon's worth). Add this to the filling mix

Roughly chop the fish fillet and place in food processor with the reserved tofu and all the other filling ingredients and blend gradually until a thick paste forms. Season with salt & pepper

Sprinkle some cornflour into the tofu well then spoon in around 1 tbsp or so of the filling then level it off with a spoon

Cooking

Heat 2 tbsp vegetable oil in a large frying pan on medium to high heat

Using tongs / wooden chopsticks, place each piece of tofu fish side down to brown and seal the filling

Lower the pan to a medium heat and fry for 10 minutes, turning the tofu over once the fish mixture is golden brown

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