Difference between revisions of "Stuffed Fried Tofu 2"
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Slice [[tofu]] into 8 slices. Wrap in a cloth or paper towel to drain excess [[water]]. Wash and soak [[Mushroom]]s; squeeze and chop fine, reserving [[water]]. | Slice [[tofu]] into 8 slices. Wrap in a cloth or paper towel to drain excess [[water]]. Wash and soak [[Mushroom]]s; squeeze and chop fine, reserving [[water]]. | ||
Latest revision as of 10:19, 15 July 2012
Description
Ingredients
- 2 blocks tofu
- 6 water chestnuts
- 1 bamboo shoot
- 2 stalks green onion
- 4 dried Mushrooms
- 1 teaspoon salt
- 1/2 to 1 teaspoon granulated sugar
- 2 teaspoons ginger juice
- 1 egg, beaten
- 1 to 1 1/2 cups gluten burger
- 1 cup water from Mushrooms
- 1 teaspoon soy sauce
Procedures
Slice tofu into 8 slices. Wrap in a cloth or paper towel to drain excess water. Wash and soak Mushrooms; squeeze and chop fine, reserving water.
Peel water chestnuts and mince, chop bamboo shoot, chop green onions fine. Fry sliced tofu in oil until golden brown. Slit the tofu, leaving 1/2 inch uncut edge.
Mix all ingredients, except ginger juice (if ingredients are too watery, cornstarch may be added), and stuff each tofu with 1 teaspoon of stuffing; seal with cornstarch paste (cornstarch mixed with a little water). Return stuffed tofu to the frying pan. Mix 1 tablespoon cornstarch, ginger juice, 1 cup Mushroom water and Mushroom stems; pour over the tofu. Cover and simmer for 20 minutes.
May be garnished with Chinese parsley for serving.
