serves
2-4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
2-4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
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
Soaking time: 30 minutes
Instructions
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.
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.
