Stuffed Bean Curd

Prep Time: 10 Minutes

Cook Time: 12 Minutes

Ready In: 22 Minutes

Servings: 6

Ingredients:

8 pieces square bean curd (the one with a hard outer skin)

oil

200 g finely minced pork

1/2 cup canned shiitake mushrooms or 1/2 cup canned dried chinese mushrooms, diced

1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine

1 1/2 tablespoons water

1/4 teaspoon salt

1/2 teaspoon sesame oil

1 dash white pepper

1 tablespoon sweet onion, chopped

1 tablespoon cornflour

1/2 cup sweet onion, sliced

1 1/2 cups stock

3 tablespoons soy sauce

1 teaspoon msg or 1 teaspoon sugar

1/2 tablespoon cornflour

1 1/2 tablespoons water, mix with corn flour

coriander leaves, chopped

Directions:

1. For the filling -.
2. Add 1 to the minced pork and mix until completely blended and smooth.
3. Add in the mushrooms, sweet onions and corn flour and mix well.
4. For the beancurds -.
5. Pat beancurd dry.
6. Heat oil in pan.
7. Place in the beancurds for deep-frying.
8. Remove and drain when skin turns golden.
9. Allow beancurd to cool slightly.
10. Laterally cut the beancurd to make a slit on the side about more than half its length.
11. (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
12. Heat 1 tbsp oil in a big saucepan.
13. Stir-fry the sweet onion slices until fragrant.
14. Add 2 and the beancurds.
15. Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
16. Add mixture 3 to thicken the gravy.
17. Stir well.
18. Add the corriander leaves.
19. Stir for a while then remove to serve.

By RecipeOfHealth.com