Stuffed Bean Curd Hakka Style

Name: Stuffed Bean Curd Hakka Style (Yung Dau Fu)
Cuisine: China
Ingredients: ½ teaspoon sugar; 1½ tablespoons cornstarch; ¼ teaspoon salt; 1 teaspoon sesame oil; 1 cup chicken broth or cold water; 6 cakes fresh bean curd; 1 tablespoon dark soy sauce; 1 tablespoon cornstarch; 2 teaspoons oyster sauce; 3 scallions, finely chopped; 1 tablespoon tapioca flour; ½ teaspoon ginger juice mixed with 1½ teaspoons white wine; ¾ teaspoon sugar; 1 tablespoon oyster sauce; 4 scallions: discard both ends, wash, dry, cut into 1½-inch sections; 4 tablespoons peanut oil; ½ teaspoon light soy sauce; ½ egg, beaten; 6 ounces shrimp: shell, devein, wash, dry; Pinch of white pepper

Yung Dau Fu

Preparation info

Difficulty
Medium

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

I prefer that you use Chinese bean curd rather than Japanese or Korean for this dish, because its texture is smoother and softer. As I’ve said, bean curd should always be purchased fresh, and stored in a container of fresh water, refrigerated. It will remain fresh for 2 to 3 weeks if the water is changed daily.

Ingredients

6 cakes fresh bean curd
6 ounces shrimp: shell, devein, wash, dry

Asia
China
Main course

Method

Remove bean curd from water, place in a strainer over a bowl, and allow to drain for 3 to 4 hours. Pat dry with a paper towel.
Chop shrimp into a paste, add to bowl of filling ingredients, and mix thoroughly. Refrigerate for 2 hours.
Mix sauce and reserve.
Cut each cake of bean curd diagonally; with a pointed knife, cut out a pocket in each