We needed a quick dinner tonight, for today we are watching “Sunday in the Park with George” by Stephen Sondheim and we have 2 hours to get to the theatre. A peek into the fridge and I came up with this steamed tofu dish served over steaming rice.
12oz / 350g firm tofu
10oz minced turkey
1/2 green onion
2 water chestnuts, finely diced
1/2 salted egg including yolk, finely diced
1 tsp corn starch
1 tsp sesame oil
Finely chop 1/2 of the green onions. Thinly slice the other half and reserve for garnishing.
Add chopped green onions, water chestnuts, salted egg to minced turkey. Roughly combine with a few stirs.
Add cornstarch, sesame oil, a dash of salt and pepper. Mix well.
Cut tofu into 8 cubes. Scoop out a teaspoon from the centers, creating a well in each cube of tofu.
Fill the wells with turkey mixture.
Steam for 10 minutes.
Garnish with remaining green onions.
Drizzle 1 tbsp soy sauce/1 tsp oil mixture over tofu before serving.
This is a popular dish from the Sichuan province. The tofu can be cubed prior to cooking for nice, evenly shaped pieces. I like a tossed-together look and go for irregular pieces, chopped up using the spatula during the cooking process. Other meats I’ve enjoyed include luncheon meat and lap cheong (chinese sausage). The meat can be left out for a vegetarian version. Adding sweet corn (canned) also adds a nice touch and added texture. For an even more decadent meal, lightly toss cooked rice in fried shallots and chopped ginger for added aroma to rice.
1 box (14 oz) of tofu, preferably fairly firm
4 oz minced pork or diced chicken
1 tbsp sweet sauce
1 tbsp plum sauce
1 tsp cooking wine
1 tsp soy sauce
1 tsp sesame oil
2 tbsp chilli sauce/paste
Spring onion, sliced, to garnish
Stir fry chicken over heated pan. Add cooking wine and soy sauce.
When chicken is ¾-cooked, add garlic and fry till fragrant.
Add sweet sauce and plum sauce. Adjust to taste.
Add tofu. Cut into irregular pieces with spatula.
Add chilli and stir well.
Add sesame oil and bring out the aromas.
Serve over hot rice and garnish with spring onions.