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Greg's Cantonese stuffed dòufu
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This is a work in progress. I found this recipe in “Pei Mei's Chinese Cook Book Volume I” (T & S Industrial Co. Ltd., Taipei, unknown year). My first attempt with it was unsuccessful at least because I had the wrong kind of dòufu (荳腐), but I strongly suspect the quantities are wrong. Here's as far as I got.

Ingredients

quantity       ingredient       step
4       square pieces dòufu, 6 cm on a side       1
200 g       lean pork       2
60 g       fish fillet       2
20 g       cooked prawns       2
40 g       spring onions       2
60 ml       rice wine or sherry       2
60 ml       soya sauce       2
3 g       salt       2
8 g       cornflour       2
50 ml       oil       3
400 ml       soup stock       3
30 ml       soya sauce or oyster sauce       4
12 g       cornflour       4
15 g       water       4
20 g       spring onion       4

Discussion

The original recipe calls for dried prawns, not cooked. The quantities of wine and soya sauce are much less (“1 T.”, which I interpret as 15 ml). This is not enough to blend the meat. I suspect that the quantities of the stuffing are about 5 times what is needed for the amount of dòufu, but that depends on the kind of dòufu, of course.

Preparation

  1. Squeeze out the excess water by weighing down the dòufu with a cutting board of flat platter for about 2 hours. Cut each piece diagonally in both directions, making a total of 16 triangular pieces.

  2. Blend the meat and seafood to a paste. Cut slits in the long side (hypotenuse) of the dòufu and stuff with the filling.

  3. Fry the dòufu in the oil with the stuffing side down for about 2 minutes until golden brown. Add soup stock and simmer for 3 to 4 minutes. Remove from pan.

  4. Mix cornflour with water to a paste. Shred spring onion. Boil up cornflour paste and soya or oyster sauce, pour over dòufu and sprinkle with spring onion.


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