Stuffed Bean Curd Puff
posted in Vegetable dishes |Bean Curd puff is the fried taufu puff sold in the wet market. Taufu puff or taufu bok can be easily stuffed with mushroom strips, carrot strips and tranparent noodles. This is a vegetarian dish. I use vegetarian oyster sauce to enhance the flavour.
Ingredients:
8 pieces taufu puff
6 shitake mushrooms, soaked, and cut into strips
30 gm transparent noodles, softened in water, cut them short
50 gm shredded carrot
1 teaspoon vegetarian oyster sauce
1/4 teaspoon sesame oil
2 slices ginger,cut into strips
50 ml water
For gravy:
200 ml water
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 teaspoon chilli strips to garnish
Method:
Heat 1 tablespoon oil and and stir-fry the mushroom strips, carrot strips and transparent noodles (tang hoon) for 3 seconds. Stir in 1 teaspoon oyster sauce, sesame oil and 50 ml water. Turn to low heat and simmer mixture till dry. Slit an opening on taufu puff. Stuff mushrooms mixture into
them. In another wok, add 1 teaspoon oil and fry the ginger strips quickly for 1 second and add
another 200 ml water, add 1 tablespoon oyster sauce and bring to boil. Lower heat and thicken
gravy with 1 teaspoon cornflour mixed with a little water. Add the stuffed taufu puffs and simmer for further 5 minutes. Scoop taufu on the plate and garnish with slices of red chilli. Serve while is hot.
