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.
Pork-stuffed Steamed Tofu
- 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.