This is a continuation of the Chicken and Shrimp Shumai. We still have the ground chicken and shrimp from yesterday, so my mom and I wanted to re-use the same ingredients and create a different dish.
So we are making Steamed Stuffed Tofu with the same paste that we made for the shumai!
Preparation time: 20 minutes
Steaming time: 30 minutes
Stuffed Tofu: 16 (About 2-3 servings... depending on how much you eat)
Price: $5.55
Ingredients:
- 1/2 lbs of ground chicken (you can substitute with any ground meat, eg.. pork/beef) ($3.00/lb = $1.50)
- 1/2 lbs of shrimp ($3.00/lb = $1.50)
- 1 pack of HARD tofu (4 pieces) ($1.50)
- 2 green onion (25 cents)
- 1 whole garlic(25 cents)
- 1 carrot (10 cents)
- 2 eggs (20 cents)
- 2 pinches of salt (or more to taste), my mom likes to add some chicken salt) optional
- 2 pinches of white ground powder (or more to taste)
- 2 teaspoons of sesame oil (or more to taste)
- 2 tablespoons of tapioca starch powder
Stuffed Tofu Sauce:
- 1-2 inches of ginger (25 cents)
- dumpling sauce (I like the hot kind)
Above is all mixed together. If you like even hotter you can add cut chili. Or you can use the chili sauce from chicken and shrimp shumai recipe.... Whatever strikes your fancy. You can even use peanut sauce if you want to go South East Asian style.
Directions of Cooking:
While you are preparing, you can set up the steamer, so that you will be ready to steam once you are done preparing.
1. Take the tofu out of the wrapping and thoroughly rinse it with water until it is clean.
2. Cut each piece of the tofu diagonally into 4 triangle pieces
3. Put all the tofu pieces in a bowl and soak them in salt water (2 tablespoons of salt and water) - This is so that the tofu will not taste bland.Then set aside.
4. De-shell the shrimp and take off the heads. (if you don't want to so this, then just buy shell-less shrimps)
5. Ground the shrimp in a processor/blender.
6. Skin the carrot, cut into really small pieces. Cut the green onion and garlic into small pieces.
7. Brown the garlic in a skillet with a little bit of oil. (This is to bring out the flavor of the garlic)
8. Put the two eggs in the mixing bowl.
9. Put all of the ingredients in a mixing bowl.
10. Add the seasonings (salt, white ground pepper, sesame oil, and tapioca starch), then mix them all together.
11. If you want to taste the shumai mix, you can fry it in the skillet. You can add more or less seasonings.
12. Carve out the middle part of the tofu as deep as you can without putting a whole through the back. (Save the tofu leftover for another dish!)
13. Stuff the chicken and shrimp mix into the tofu holes.
14. Put them on the a plate, this is to that the tofu won't break
15. Put the plate in the steamer for 30 minutes
16. After 30 minutes..... VOILA!!
The preparation takes longer than the shumai recipe because of the tofu hole cutting. Also for some reason it takes longer in the steamer for them to cook.
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