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Ingredientes
- 1 c. chicken stock (or possibly canned chicken broth)
- 2 Tbsp. oyster-flavoured sauce
- 1 tsp chili garlic sauce
- 2 ounce grnd pork
- 2 ounce uncooked medium shrimp shelled, deveined, and chopped
- 2 Tbsp. chopped water chestnuts
- 1 x egg white
- 1 tsp chopped cilantro
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 2 x dry black mushrooms
- 1 pkt hard tofu - (14 ounce) liquid removed Cornstarch for dusting Vegetable oil for deep-frying
- 1/4 c. thinly-sliced bamboo shoots
- 1/4 c. thinly-sliced green onion
- 1/4 c. thinly-sliced carrot
Direcciones
- Stir the stock, oyster-flavored sauce and chili garlic sauce together in a small bowl till well blended.
- For the Stuffing: Stir the grnd pork, shrimp, water chestnuts, egg white, cilantro, sesame oil, salt and pepper together in a medium bowl till well blended.
- For the Dish: Pour sufficient hot water over the mushrooms in a small bowl to cover them completely. Soak till softened, about 20 min. Drain. Throw away the stems and cut the caps into thin strips.
- Cut the tofu in half horizontally to make 2 pcs, each about 3/4-inch thick. Cut each piece into quarters to make a total of 8 pcs. Using a spoon, hollow out the center of each tofu rectangle to make a little box. Pat the tofu 'boxes' dry and dust them with cornstarch to coat them lightly. Fill each with about 1 Tbsp. of the stuffing, mounding it slightly. Dust each piece of stuffed tofu with additional cornstarch to coat them lightly.
- Pour sufficient oil into a 2-qt pan to fill 3 inches. Heat oil over medium-high heat to 350 degrees. Deep-fry the stuffed tofu, a few pcs at a time, till the tofu is golden and the filling is cooked through, 5 to 6 min. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
- Heat a wok over high heat till warm. Add in 1 Tbsp. of the reserved oil and swirl to coat the sides. Add in the black mushrooms, bamboo shoots, green onion and carrot. Stir-fry till the carrot is tender-crisp, about 2 min. Add in the sauce and bring to a simmer. Slip the fried tofu into the sauce and stir gently to coat. Transfer the tofu onto a serving platter, stuffing-side up, serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 41 | 50% |
| Total Fat 4.54g | 6% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 445mg | 19% |
| Potassium 172mg | 5% |
| Total Carbs 3.72g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.16g | 0% |
| Protein 6.4g | 10% |
