Using Herbs and Spices

Vietnamese Recipes & Cuisines (Vegetables)

Stuffed Bean Curd Recipe

Ingredients : Serves 4-6

4 pieces

6 oz

2 oz

1 tablespoon

1 tablespoon

1 tablespoon

1/3 cup

 

Marinade

1/2 teaspoon

1 tablespoon

2 teaspoons

1 tablespoon

1 1/2 cup

2 tablespoons

 

1 tablespoon

Square bean curd

Pork, chopped

Fish fillet, chopped

Dried shrimp, soaked and chopped

Green onion, chopped

Green onion, shredded

Cooking oil

 

 

Salt

Wine

Cornstarch

Soy sauce

Soup stock

Soy sauce, or oyster sauce

 

Cornstarch, mix with 1 tablespoon cold water

Method :
  • Squeeze out the excess water by weighing down the bean curd with a cutting board or flat platter for about 2 hours. If you are in a hurry boil the bean curd in salt water (6 cups water, 1 teaspoon salt) for 2 minutes. Drain. Cut each piece crisscrossly, altogether 16 triangle pieces.

  • Mix the chopped pork, fish, shrimp and onion with the marinade ingredients. If too dry add 2 or 3 tablespoons water (from soaking shrimp) to mix to the right consistency. Cut a slit on each bean curd triangle. Stuff the slit with meat mixture.

  • Fry the stuffed bean curd with meat side down for about 2 minutes until golden brown, tipping the frying pan a little so that the bean curd will not stick to the pan. Add soup stock (water will do). Cover and simmer for 3-4 minutes. Dish out carefully with pancake turner.

  • Add soy sauce, or oyster sauce, then cornstarch paste to cook until thickened, sprinkle shredded green onion and pour over bean curd.

  • Serve hot with steamed rice.

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