• Hakka stuffed bean curd (Luke Nguyen's Food Trail)Source: Luke Nguyen's Food Trail

A filling made of fish, black mushroom, preserved cabbage and ginger elevates the humble tofu into a savoury meal. 

Serves
2-4

Preparation

20min

Cooking

15min

Skill level

Easy
By
Average: 3.8 (4 votes)
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Ingredients

  • 350 g firm bean curd (tofu), cut into 3 cm x 6 cm x 1 cm thick pieces
  • 1 spring onion, thinly sliced on an angle

Sauce

  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp corn flour, mixed with 2 tbsp water

Filling

  • 100 g minced white fish (snapper or Barramundi)
  • 10 g black fungus
  • 10 g dried shrimp, soaked in water for 30 minutes, drained
  • 10 g preserved cabbage
  • 1 cm piece ginger, diced
  • 2 spring onions, sliced
  • 1 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time: 30 minutes

For the sauce, place all the ingredients extra the cornflour mixture into a small saucepan. Add 200 ml water and bring to a simmer over medium heat. Whisking continuously, gradually add the cornflour mixture and simmer until thickened. Remove from the heat and set aside.

For the filling, place all the ingredients in a food processor and blitz until a paste forms.

Place a steamer basket over a saucepan of water and bring to a rapid boil.

Using a teaspoon, make small wells in the tofu. Fill each well with about 1 teaspoon of filling, pressing lightly, but firmly into the tofu.

Place the tofu, stuffing side-up onto the steamer tray and steam for 10 minutes with the lid on.
Transfer the tofu to a serving platter. Pour the warm sauce over the top and garnish with spring onions.

 

Luke Nguyen's Food Trail airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.