½ can water chestnuts, minced. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. shrimp. 4. 1 (20 ounces) container Firm Aloha Tofu, cut into 1” squares. It takes a bit of time to stuff the aburaage (because you want to gently stuff them and not tear the pockets), but I think you will find the end result to be worth the effort. Normally, I use chopped water chestnuts or jicama for some crunch and to “lighten up” the meat mixture, but because of COVID-19, I couldn’t find any, so had to substitute with wood ear mushrooms, which I always have in the pantry. 5 T cornstarch in 5 t water Gently stuff aburaage with the pork hash mixture. I usually buy the ones in a can because it’s shelf stable, and I can store it in the pantry for when I’m in the mood to make this dish or my refreshing somen stuffed tofu pockets. ½ lb shrimp, peeled and deveined, and cut into small chunks, 6 small dried shiitake mushrooms, reconstituted, and finely chopped (about 1/3 c after chopped), liquid accumulated from the stuffed aburaage after steaming. They will be good in the freezer for up to 2 months. 1-14.5 oz can low sodium chicken broth https://sites.google.com/site/susanwongsporkrecipes/stuffed-tofu-with-pork-hash Remove from steamer and set aside. 1 can of seasoned fried bean curd (inarizushi no moto) 10 oz. Sorry, your blog cannot share posts by email. 3. Post was not sent - check your email addresses! 2. In a separate bowl, make the gravy by mixing the cornstarch with water and the accumulated juices from the steamed stuffed aburaage. Open the can of prepared aburaage and discard the liquid inside the can. https://www.tasteshow.com/product/steamed-stuffed-tofu-with-pork_3872.html ¼ pound green onions, cut into 2” lengths. Then transfer them to a ziplock bag for storage in the freezer. https://amysdeliciousdiscoveries.com/pork-hash-stuffed-aburaage-tofu-pockets Place tofu on plate, cover in plastic wrap and steam in a wok with a bamboo steamer for 15-20 minutes or until pork is cooked. 2 tablespoon Chinese fishcake. Make slits in each piece to form pockets. 1/4 c oyster sauce You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Preparation. 1/4 c soy sauce (If you don’t have a steamer, you can place all the pieces standing upright directly in a pan with a lid and add 1 c water. 6. 3 t sugar While the tofu is steaming, mix 1 tbsp of cornstarch with 1 tbsp of water and set aside. Place them on a steaming plate (All 16 pieces fit nicely in a 10 inch diameter stainless steel shallow platter). ½ teaspoon salt. Cut cut both blocks of tofu into 8 triangles by cutting down the middle lengthwise, flip on side and then cut diagonally. It tastes similar to the pork stuffed bean curd rolls at dim sum restaurants. https://www.greatbritishchefs.com/recipes/hakka-stuffed-tofu-recipe Combine pork, shrimp, green onion, ginger, garlic, water chestnuts, oyster sauce, shiitake mushrooms, salt and pepper. 5. Cover the pan and simmer for 30 minutes, then transfer the 16 pieces to a platter and proceed to step 6.). Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Pork Hash Filling: ¾ pound pork hash. Freeze uncooked in a single layer on a tray for 1-2 hours until they are frozen hard. 1/2 lb cleaned 31/35 tiger shrimp, chopped. Powered by the Parse.ly Publisher Platform (P3). In a saucepan, bring chicken broth, sugar, soy sauce and oyster sauce to a boil. 1. You can make your own aburaage, or buy it already prepared in the refrigerated section or the canned goods aisle of your local Asian market. Make slits in each piece to form pockets. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Pour the cornstarch mix into a small pot and heat under medium heat with constant stirring until the sauce thickens. It doesn’t look pretty, but it’s really darn tasty over some rice– especially if you add some chopped up shrimp to the meat mixture. 1/8 teaspoon white pepper To get around the non-attractiveness of the rustic dish, I stuff this meat mixture into aburaage (a Japanese style deep fried tofu pocket). Place all the ingredients for the pork hash into a bowl and mix really well for 5 minutes until it resembles a paste. I typically stuff each aburaage about half way first and then top them all off with the remaining pork hash to ensure that there is an equal amount of pork hash per aburaage. Pour sauce over stuffed aburaage and serve hot. 10 oz. peeled,deveined, and coarsely ground or chopped ( or 50% shrimp and 50% ground If you have a question, feel free to contact me here. Steam for 30 minutes. 1 package Aloha Tofu Aburage (triangle or square), cut in half. To cook from frozen (no need to defrost), steam the frozen stuffed pockets in a single layer for 30 minutes until cooked through, and make the gravy using the accumulated juices from the steamed stuffed tofu pockets. Remove and pour over tofu. Cut 4 to 6 … ½ cup green onions, minced. Growing up, my mom would make a very rustic Chinese dish called “ju yook bang”, which literally translates to pork meat cookie. Lightly coat in flour and cook in hot cooking oil until golden brown, about 8 minutes. Enter your email address to subscribe to this blog and receive notifications of new posts by email. It’s basically ground pork mixed together with shiitake mushrooms, water chestnuts and green onions, and then molded into a flat disc and steamed. These are the two brands of canned aburaage that I’ve tried and are pretty good: Shirakikiu brand or Hime brand aburaage (FYI: The cost at the Asian grocery store is nowhere near the $13 to $21 a can they are now charging online…) There’s usually about 15 to 16 pockets per can. Spoon filling into each triangle. I like to use a 2 to 1 ratio of ground pork to shrimp. For the Sauce: Cut cut both blocks of tofu into 8 triangles by cutting down the middle lengthwise, flip on side and then cut diagonally. Add cornstarch water and whisk quickly until thickened. Be the first to rate and review this recipe. Note added Nov 2020: These are also freezer friendly.

stuffed tofu with pork hash

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stuffed tofu with pork hash 2020