Stuffed tofu may be steamed, braised or fried, or fried then steamed with sauce. It is of Chinese origin but this version — salty, sweet and very aromatic — is more Vietnamese than Chinese.
Speedy cooked this dish. He saw something similar on the Asian Food Channel a few days ago and he just went out and bought the ingredients. My only contribution is giving him a list of the ingredients for the stuffing.
It is essential to serve this dish while steaming hot because the tofu turns dry as it cools.
- 1/8 kilogram ground pork
- 2 stalks lemongrass finely chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 one-inch knob ginger peeled and finely chopped
- 1 tablespoon finely sliced scallions plus more to garnish
- 1 teaspoon sugar
- 2 teaspoons patis (fish sauce) fish sauce
- 1/2 teaspoon black pepper
- 1 cake firm tofu about 300 grams
- 1 teaspoon light soy sauce
Prepare the steamer. Pour in water and start boiling it.
Mix together the pork, lemongrass, onion, garlic, ginger, scallions, pepper, sugar and fish sauce.
Cut the tofu into quarters then cut each quarter into two triangles.
Slit each tofu triangle without cutting all the way through. You’re forming a pocket for the filling but you don’t want each triangle to split into two separate pieces.
Divide the filling into eight portions. Fill the tofu triangles with the filling.
Arrange the stuffed tofu on a heatproof plate (sprinkle with more pepper if you like) and steam over simmering water for 15 to 20 minutes. A sauce will form in the plate. Don’t discard it because it is very tasty.
Transfer the steamed tofu to a serving plate. Mix the sauce with the soy sauce and drizzle over the steamed tofu. Garnish with scallions. Serve at once.