Sautéed Stuffed Bean Curd

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Preparation info

    • Difficulty

      Medium

Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Stuffing the fragile bean curd may seem like a difficult task, but in fact it isn’t, so take heart and try it.

Ingredients

  • 6 cakes firm bean curd, each about inches square and inches thick
  • 4 ounces skinned and boned haddock fillet, minced
  • teaspoon salt
  • 1 teaspoon cornstarch
  • tablespoons egg white, lightly beaten
  • 4 turns white pepper mill
  • 1 teaspoon minced fresh ginger
  • 1 ounce ham, minced
  • 6 tablespoons vegetable oil
  • 3 thin slices fresh ginger, peeled
  • 2 teaspoons sesame oil

Sauce

  • teaspoons cornstarch dissolved in 1 tablespoon water
  • 2 teaspoons Shaoxing wine or medium-dry sherry
  • 1 teaspoon thick soy sauce
  • 2 tablespoons oyster sauce (or 4 teaspoons thick soy sauce)
  • 6 tablespoons chicken stock

Method

  • Steep the bean curd in hot water for about 15 minutes. Drain, handling with care to keep each cake whole. Cut each cake into 3 slices. Lay the rectangular slices flat on paper towels to absorb excess water.
  • Prepare the stuffing. Put the minced haddock in a bowl. Add the salt and stir vigorously in the same direction for about 1 minute, until gelatinous in texture. Sprinkle with cornstarch, add the egg white, then stir until the fish mixture becomes one lump. Add the pepper, ginger, and ham. Stir to mix well.
  • Using a small pointed knife, cut a small rectangle in the center of each slice of bean curd, about ⅔ x 1 inch and ¼ inch deep. Gently scrape away this layer of bean curd and discard.
  • Into each hollow, put about teaspoons stuffing and level the stuffing with the surface of the rest of the bean curd.
  • Mix together the sauce ingredients and set aside.
  • Heat the wok over a high heat until smoke rises. Add 4 tablespoons of the oil and swirl it around. Add the ginger, let sizzle until brown, then remove, and discard. Add 6 slices stuffed bean curd, one at a time, stuffing side down, into the oil. Fry over a moderate heat for about 3 minutes, until golden in color. Slipping the wok scoop or metal spatula underneath the bean curd, carefully turn the slices over, one by one. Fry the other side for about 2 minutes. Remove to a serving dish, leaving behind in the wok as much oil as possible.
  • Add 1 tablespoon oil and reheat over a high heat. Add another 6 slices bean curd and fry as before. Repeat until all are done.
  • Lower the heat. Add the well-stirred sauce, and stir until it comes to a boil and thickens. Spoon onto the bean curd. Sprinkle on the sesame oil and serve hot.

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