Best 3 Stuffed Bean Curd Recipes
**Discover a Culinary Symphony of Flavors: Stuffed Bean Curd - A Delight for the Senses**
Embark on a culinary journey to savor the exquisite Stuffed Bean Curd, a dish that tantalizes taste buds with its harmonious blend of textures and flavors. This delectable dish features tender bean curd pockets, skillfully stuffed with a symphony of savory fillings, ranging from aromatic mushrooms and the crunch of water chestnuts to the umami-rich combination of minced pork and shrimp. Each bite unveils a symphony of flavors, enhanced by the velvety smooth sauce that envelops the bean curd, creating a dish that is both visually stunning and a delight for the palate.
**Unveiling the Culinary Treasures Within:**
- **Classic Stuffed Bean Curd:** Experience the timeless flavors of this traditional recipe, where bean curd pockets are filled with a delightful combination of minced pork, shrimp, mushrooms, and water chestnuts. Simmered in a savory sauce, this dish embodies the essence of Cantonese cuisine.
- **Vegetarian Stuffed Bean Curd:** Delight in a meatless masterpiece, where tofu pockets are stuffed with an array of vegetables, including mushrooms, carrots, and bell peppers. This vegetarian rendition is a symphony of colors and flavors, sure to captivate the senses.
- **Crispy Stuffed Bean Curd:** Indulge in a delightful contrast of textures with this crispy variation. Bean curd pockets are meticulously stuffed with a savory filling, then coated in a crispy batter and fried to golden perfection. Served with a tangy sauce, this dish offers a delightful interplay of crispy and soft textures.
- **Steamed Stuffed Bean Curd:** Savor the delicate flavors of steamed stuffed bean curd, where the bean curd pockets are gently steamed, preserving the natural flavors of the fillings. This light and healthy version is a testament to the simplicity and elegance of Cantonese cuisine.
Embark on a culinary adventure and explore the diverse world of Stuffed Bean Curd, where each recipe promises a unique and tantalizing experience.
STUFFED BEAN CURD
Make and share this Stuffed Bean Curd recipe from Food.com.
Provided by Kim Ong
Categories Chinese
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the filling -------------------.
- Add 1 to the minced pork and mix until completely blended and smooth.
- Add in the mushrooms, sweet onions and corn flour and mix well.
- For the beancurds --------------.
- Pat beancurd dry.
- Heat oil in pan.
- Place in the beancurds for deep-frying.
- Remove and drain when skin turns golden.
- Allow beancurd to cool slightly.
- Laterally cut the beancurd to make a slit on the side about more than half its length.
- (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
- Heat 1 tbsp oil in a big saucepan.
- Stir-fry the sweet onion slices until fragrant.
- Add 2 and the beancurds.
- Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
- Add mixture 3 to thicken the gravy.
- Stir well.
- Add the corriander leaves.
- Stir for a while then remove to serve.
DEEP-FRIED BEAN CURD STUFFED WITH MINCED FISH
Number Of Ingredients 6
Steps:
- 1. Shell and devein shrimp. Mince or grind together with fish. 2. Add egg white and salt and knead well to blend thoroughly. Divide in 16 parts, forming each into a ball. Then toss each ball hard against a cutting board, or other solid surface, 15 to 20 times. (This will remove the air.) 3. Cut each bean curd cake diagonally in 4 separate triangles. On one cut surface of each triangle, cut a pocket by starting near the apex and making a slit running 3/4 of the way down. (Do not cut clear through bean curd triangle.) 4. Stuff a fishball into each slit or pocket, flattening and shaping fish to fit. Meanwhile heat oil. 5. Add bean curd triangles, a few at a time, and deep-fry until golden (3 to 5 minutes). Drain on paper toweling and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STEAMED STUFFED BEAN CURD
Number Of Ingredients 8
Steps:
- 1. Mince pork and scallion stalk. Blend together with soy sauce, sherry and sesame oil. Divide mixture in 8 parts. 2. Cut each bean curd cake diagonally in 2 triangles. Carefully scoop out a hole or pocket on 1 cut surface of each triangle. Stuff pork mixture into the pockets. 3. Arrange stuffed bean curd on a shallow heatproof dish and sprinkle with remaining soy sauce and sherry. Steam until done (about 30 minutes). See HOW-TO, _Steaming. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Select firm tofu: For the best results, use firm or extra-firm tofu. This will help it hold its shape during cooking and absorb the flavors of the stuffing.
- Press the tofu: Before cooking, press the tofu to remove excess water. This will help it absorb the marinade or sauce more easily and result in a crispier texture.
- Use a variety of fillings: There are endless possibilities when it comes to stuffing bean curd. Some popular options include vegetables, ground meat, seafood, and nuts.
- Season the filling well: Don't forget to season the filling generously. This will help it stand out and complement the mild flavor of the tofu.
- Cook the bean curd properly: Depending on the recipe, you can pan-fry, bake, or steam the stuffed bean curd. Make sure to cook it until it is heated through and the filling is cooked.
- Serve with a dipping sauce: Stuffed bean curd is often served with a dipping sauce. This can be a simple soy sauce-based sauce or a more complex sauce made with herbs, spices, and other ingredients.
Conclusion:
Stuffed bean curd is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its endless variations, there is sure to be a stuffed bean curd recipe that everyone will love. So next time you're looking for a new and exciting way to cook tofu, give stuffed bean curd a try.
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