Cantonese Stuffed Bean Curd

Name: Cantonese Stuffed Bean Curd (K’o chia jang tou fu)
Cuisine: Chinese
Ingredients: 1 tablespoon dried shrimp (soaked and chopped); 2 oz. fish fillet (chopped); 6 oz. pork (chopped) (half-lean / half-fat); 6 oz. pork (chopped) (half-lean / half-fat); 6 oz. pork (chopped) (half-lean / half-fat); 4 pieces 2-½” square bean curd; 1 tablespoons cornstarch (make paste); 1 tablespoons cornstarch (make paste); 2 tablespoons soy sauce (or oyster sauce); 2 tablespoons soy sauce (or oyster sauce); 1-½ cup soup stock; ⅓ cup oil; 1 tablespoon green onion (shredded); 1 tablespoon green onion (chopped); 1 tablespoon soy sauce (light color); 1 tablespoon wine; 2 teaspoons cornstarch; 1 tablespoons cold water; ½ teaspoon salt

K’o chia jang tou fu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

4 pieces 2-½” square bean curd
6 oz. pork (chopped) (half

Asia
Taiwan
Fukien
Kwangtung
Main course

Method

Squeeze out the excess water by weighing down the bean curd with a cutting board or flat platter for about 2 hours. If you are in a hurry, boil the bean curd in salt water (6 cups water, 1 teaspoon salt) for 2 minutes. Drain. Cut each piece criss-crossly, making 16 triangle pieces.
Mix the chopped pork, fish, shrimp, and onion with marinade. If too dry add 2 or