Sauteed Bean Curd Balls

Name: Sauteed Bean Curd Balls (K’ou tai tou fu)
Cuisine: Chinese
Ingredients: 6 cups oil; 2 tablespoons flour; 6 Taiwanese bok choy; 3 black mushrooms; 8 ham (slices); 8 ham (slices); 1 tablespoon soy sauce; 2-½ cups soup stock; 1 tablespoon cornstarch; ½ teaspoon salt; 1 teaspoon sesame oil; 8 pieces bean curd (2” by 2”); 4 oz. ground pork; 1 teaspoon salt; ¼ teaspoon MSG; 2 egg whites

K’ou tai tou fu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

8 pieces bean curd (2” by 2”)
4 oz. ground pork

Asia
Taiwan
Main course

Method

Smash bean curd very finely and place in large bowl. Add ground pork, salt, MSG, egg whites, and flour, mix well.
Put 1 tablespoon bean curd mixture on a spoon, then put it to your palm then back on the spoon, repeat this procedure three or four times to make the bean curd mixture into a olive-shaped ball. Place on a plate which is rubbed with oil.
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