Stuffed Bean Curd Recipe
Ingredients
| 6 cakes bean curd | ||
| Oil | 2 Tablespoon | |
| 1 thin slice fresh ginger, finely chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| 2 stalks celery, or 6 leaves cabbage or other seasonal green vegetable, cut into 1 1/2 inch (4 cm) diamonds | ||
| Chicken stock | 3/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Cornstarch | 1 1/2 Tablespoon, blended | |
| Tempeh | 1/2 Pound, grated (Filling) | |
| Green onions | 6 , minced (Filling) | |
| Water chestnuts | 2 , minced (Filling) | |
| Soy sauce | 2 Teaspoon (Filling) | |
| Sherry | 1 Tablespoon (Filling) | |
| Egg yolk | 1 (Filling) | |
Directions
1 Cut bean cufd cakes in half. Make a pocket in each half to contain filling, taking care not to break bean curd. In a bowl, combine filling ingredients. Stuff bean curd carefully with this mixture. Place bean curd in a shallow heatproof dish and steam for about 25 minutes.
2 About 5 minutes before the steaming is completed, heat oil in a wok. Add ginger and garlic. Stir-fry 1 minute until golden brown. Discard ginger and garlic. Increase heat, add celery and stir-fry for 1 minute. Add chicken stock, soy sauce and sherry.
3 Reduce heat, covet and continue cooking for 1 1/2 minutes. Stir blended cornstarch and water into vegetables. Cook 30 seconds until thickened. Remove dish with bean curd from the steamer. Serve with vegetable sauce and rice.
2 About 5 minutes before the steaming is completed, heat oil in a wok. Add ginger and garlic. Stir-fry 1 minute until golden brown. Discard ginger and garlic. Increase heat, add celery and stir-fry for 1 minute. Add chicken stock, soy sauce and sherry.
3 Reduce heat, covet and continue cooking for 1 1/2 minutes. Stir blended cornstarch and water into vegetables. Cook 30 seconds until thickened. Remove dish with bean curd from the steamer. Serve with vegetable sauce and rice.
Chef
