Monday, December 20, 2010

Stuffed Tofu

So, life got in the way for a little while.  This one I actually made a while back, but didn't get around to posting.  I hope I remember enough.

The plan here is to cut tofu wedges, scoop out some, and fill with ground pork.  Problem 1 starts with the ingredients: "2 pieces of bean curd" (tofu).  No mention of size or weight or shape.  From the picture, it appears that what she's expecting is square, not the american standard rectangle, so my first step was to cut it down to squares:
Anyone need some extra tofu rectangles?
The blocks still seemed too deep compared to Pei Mei's pictures, but without any numeric guidance, I was wary of doctoring too much.

Next, I cut the blocks diagonally to make 4 triangles from each block.  The instructions say to remove "some" bean curd from the "beveled" side.  Not exactly sure what she means, since there are three beveled sides.  Maybe just that you shouldn't use the other two sides.

Took some practice to get the hole right.  if you cut in with a paring knife along all sides, because it's a triangle, you cut all the surfaces and don't have to dig.  The sides were tricky because you need to insert the knife to the right depth, then rotate the knife down around the tip.
The rest is a standard stock + soy/oyster sauce + cornstarch sauce.  Coat the pieces in cornstarch and fry.  It came out looking pretty good:

Looks about right, pieces too thick.
How did it taste? Too tofuey.  The sauce was good, though basic, and the meatball was fine, though basic, but many bites were all tofu and the sauce wasn't enough to cut through the dreary blandness of the curd.  Although my pieces are thicker, and that might contribute, i don't think I'm too far off here.  I speculate that this might be something that my western tastes can't understand.

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