Steamed stuffed tofu with soy dressing

Steamed stuffed tofu with soy dressing

By
From
Chinese Unchopped
Serves
2
Prep
30 mins
Cooking time
15 mins
Photographer
Martin Poole

I think tofu gets a bad rap sometimes – it seems to be thought of as being almost too healthy and therefore tasteless and unappealing. For the people who say that they do not like the taste of tofu, I think it’s just that they haven’t had it cooked properly or in the right dish. Silken tofu works perfectly here as it is already very delicate and light in texture and, when steamed, develops a luxurious ‘melt-in-the-mouth’ feeling on the palate. The fish and prawn mix for the stuffing flavour the tofu well, while preserving its lightness and fine texture.

Ingredients

Quantity Ingredient
1 x 300g firm silken tofu block
1-2 tablespoons cornflour
1 spring onion, sliced, to garnish
1-2 tablespoons vegetable oil
2 tablespoons light soy sauce

The stuffing

Quantity Ingredient
1 garlic clove
50g cod fillet or other white fish fillet
100g raw prawns, peeled and deveined, (see note)
a handful coriander
1 spring onion
sea salt
freshly ground black pepper

Method

  1. For the stuffing, put the garlic clove in a food processor and blend well, then add the fish fillet and prawns and blend together to form a smooth paste. Spoon the mixture into a bowl.
  2. Finely chop the coriander and spring onion and add to the fish mixture. Season with salt and pepper to taste and mix together well. Set aside.
  3. Cut the tofu block lengthways into 2cm thick slices and lay each slice flat on a plate. Using a teaspoon, draw an oval around the inside of each slice, then scoop out half of the tofu to form a ‘crater’. This is where your fish mix will sit, so be careful not to cut all the way through the tofu. Spoon ¼ tablespoon of cornflour into each tofu ‘crater’ (this will help the stuffing to stay in place).
  4. Place any excess tofu into the fish mix and stir well to combine, then spoon and spread roughly 1–2 teaspoons of the mix into each slice of tofu, flattening the mix carefully without breaking the tofu. Using a spatula, transfer the stuffed tofu slices to a large plate.
  5. Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the stuffed tofu plate into the wok, cover with a lid and steam for 10 minutes, until the prawns are a pale coral colour and the fish mix bounces back when pressed. Remove the plate from the steamer and scatter over the sliced spring onion.
  6. Heat the vegetable oil in a small pan until smoking-hot, then pour over the spring onion to create a sizzle. Spoon over the soy sauce and serve.

Swapsies:

  • To make this dish vegetarian, just swap out the fish and prawn mix for a combination of finely chopped mushrooms of your choice.

Note

  • To devein a prawn, use a small, sharp knife to make a slit along the middle of the back to expose the dark vein, then pull it out. Alternatively insert a toothpick roughly three-quarters of the way up the back of the prawn and pull the vein up and out of the prawn.
Tags:
Chinese
School of Wok
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