Stuffed Bean Curd

Name: Stuffed Bean Curd (釀豆腐)
Yield: Serves 2 to 4.
Cuisine: Chinese
Ingredients: 1 cup chicken or meat stock; 2 small whole scallions, in 1½-inch-long shreds; 2 teaspoons light soy sauce; 2 teaspoons dry sherry; 2 teaspoons finely chopped scallions; 2 teaspoons cornstarch dissolved in 1 tablespoon water and 1 teaspoon sesame oil; ⅛ teaspoon salt; 1 tablespoon light soy sauce; 3 tablespoons oil; 4 squares fresh bean curd; 1 teaspoon cornstarch dissolved in 1 tablespoon water; Dash black pepper; ¼ pound ground pork

釀豆腐

Preparation info

Serves
2 to 4
.

Difficulty
Medium

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

The bean-curd texture is soft and the filling very juicy. A light sauce glazes the dish. It is both a delicate and substantial treat.

Ingredients

4 squares fresh bean curd
¼ pound ground pork

Asia
China
Brunch
Breakfast

Method

Cut each bean-curd square into 2 triangles; then cut a deep slit down the long side and one short side to within ¼ inch of third side. Repeat with all the triangles.

March-chop the ground pork a few times to loosen its formation. Put it in a bowl and add the marinade, mixing in the dissolved co