The thought hit me when I was doing the weekly grocery, wondering how else I can have my tofu? There were 4 kinds in the chiller section: the small square ones which are more dense , the big blocks which are softer to the touch, silkier block versions and those in tube-like plastic which are Japanese tofu. I picked the Chinese tofu which was about 5 x 7 inches and 1 ½ to 2 inches thick. This looks like a fancy dish because of some prep. In reality, it is economical and easy because all one must do is mix, assemble and fry.
This is part of our roster of “Comida de China” favorites— Chinese cuisine that so much a part of our pinoy food landscape.
Not only is this yummy—it’s also a nice party food idea. Either as an appetizer or cocktail together with steamed dumplings and mini siopao OR as another viand served with birthday noodles or pancit and perhaps a seafood pot and braised vegetable dish. I’m stuffed!
- 1 block, Chinese tofu, cut into 6 smaller blocks
- About 200 grams lean ground pork or ground chicken
- Small shallot or onion finely chopped
- A piece of carrot about the size of your thumb, finely chopped
- A small sprig of kinchay or coriander, get the leaves and finely chop
- Small egg
- Salt and pepper to taste
- Oil for deep-frying
Mix the meat, veggies, leaves and set aside.
Carefully slice big block into smaller blocks, about 6. Depending on the size-you can have as much as 8. These are soft— but more dense than custard. Scoop out the center of each block. I would use a teaspoon for this so as not to create a gaping hole or break the edges. Mix the excess tofu with the meat mixture and add the egg which will serve as a binder. If you find the mixture a bit watery because of the tofu, add a teaspoon or so of flour. Salt and pepper to taste.
Get a heaping tablespoon of the meat mixture and put in the hole created on the tofu.
Thoroughly heat oil in a deep pot but make sure it is not smoking. Make sure that the stuffed tofu is submerged in the oil to ensure even cooking and that the tofu will not fall apart.
COOK’S TIP: You will know it is ready when you dip a bbq stick or chopstick and the oil bubbles rise up the length of the stick.
© 2012, Kitchen Kitchie Koo. All rights reserved.