Deep fried stuffed tofu

This is yet another dish in our "quest for the ultimate tofu dish" series.

The filling came out dry. Need to adjust that some more. If the filling were moist, that would've contrasted nicely with the crispness of the tofu.

Steamed Stuffed Tofu

Hubby and I love tofu in all its shapes and forms so it seemed weird to me when I realized that the only tofu dishes I've been cooking at home are Mapo-Tofu and Deep-fried tofu. With that, I went on a tofu-dish quest with the ultimate goal of finding the ultimate stuffed tofu recipe.

This is dish #1

Ingredients:

Ground pork (around 1/2 lb)

Shiitake mushrooms, rehydrated & chopped

Tofu

~1 tbsp soy sauce

~1 tsbp cooking sherry

~1/2 tbsp sesame oil

Sauce:

1 tbsp oyster sauce

2 tbsp chicken stock

1 tbsp rice wine

Steps:

1. Mix the ground pork, shiitake mushrooms, soy sauce, sherry and sesame oil.

2. Slice tofu into squares.

3. Scoop out a hole in the middle of the tofu squares, keep the scooped out tofu, chop it up and add it to the ground pork mixture.

4. Fill the tofu squares with the ground pork mixture.

5. Steam for around 5 minutes.

6. Drain / throw away the liquid that comes out.

7. Mix the ingredients for the sauce and drizzle it over the stuffed tofu and continue steaming until the pork is cooked.

Verdict: very good, pero parang di bagay as ulam w/ rice. This is better eaten by itself (dimsum style). Also, it might be better to mix in a little cornstarch w/ the sauce to thicken it a bit.