Stuffed Bean Curd in Soup

Name: Stuffed Bean Curd in Soup (Tou fu ch’ao tzu)
Cuisine: Chinese
Ingredients: 1 teaspoon wine; ½ teaspoon salt; 1 tablespoon dried shrimp (soaked and chopped); 1 tablespoon dried black mushrooms (soaked and chopped); 5 oz. pork (ground); 5 oz. pork (ground); 3 cubes bean curd (2” x 2”); 2 oz. green vegetable; 6 slices ham (small); 2 tablespoons cornstarch; 3 cups soup stock; 2 teaspoons salt

Tou fu ch’ao tzu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3 cubes bean curd (2” x 2”)
5 oz. pork (ground)

Asia
Taiwan
Fukien
Soup
Gluten-free

Method

Place ground pork on chopping board, add 1 tablespoon water and chop. In a bowl, mix pork with mushrooms, shrimp, salt, wine and cornstarch, until a paste is formed. Divide into 20 small pieces.
Cut off hard skin of each bean curd cube and slice bean curd horizontally. Into 6 sheets (about ⅕” thick).
Prepare a wet square cloth, place one slice or bean