braised stuffed tofu

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* Exported from MasterCook *

 

Braised Stuffed Tofu

 

Recipe By :EVERYDAY CHINESE COOKING by Leeann Chin and Katie Chin

Serving Size : 3 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce canned Sichuan cabbage

(also called preserved vegetable)

1 ounce fresh shiitake mushroom

1/2 teaspoon cornstarch

dash sugar

12 ounces baby bok choy (about 4)

14 ounces firm tofu

2 tablespoons vegetable oil -- divided

1 teaspoon finely chopped fresh ginger -- divided

1 teaspoon finely minced garlic -- divided

1/2 teaspoon salt

3 tablespoons oyster sauce

 

Rinse the Sichuan cabbage very well and pat dry with paper towels. Chop into

very small minced pieces.

 

Cut off and discard the stems from the mushrooms. Wash the mushrooms with cold

water. Pat dry with paper towels and mince very fine. In a small bowl, mix the

mushrooms with the Sichuan cabbage. Sprinkle with the cornstarch and sugar and

set aside.

 

Rinse the bok choy with cold water and pat dry with paper towels. Cut each baby

bok choy crosswise 4 times.

 

TOFU: Cut the tofu into 12 squares, about 1½ inches square by ¾ inch thick. Set

the tofu squares on a cloth to drain the excess water out. Scoop some tofu out

of the center of each square, reserving the scooped out tofu. With a fork, mash

about half of the scooped out tofu and add to the mushroom mixture (it should be

the consistency of paste). Put about 1 teaspoon of the mixture in each square of

tofu, being very careful not to tear the tofu. Pat the filling down carefully.

Repeat until all 12 pieces are filled and set aside.

 

Heat a large nonstick pan or wok over high heat. Add 1 tablespoon vegetable oil

and stir fry the baby bok choy for 1 minute. Add ½ teaspoon ginger, ½ teaspoon

garlic, and the salt, and stir well. Add 2 tablespoons water and cook until the

vegetables change color, about 2 minutes. Remove the bok choy to a platter.

 

Wash the pan and reheat with the remaining 1 tablespoon vegetable oil, ½

teaspoon ginger, and ½ teaspoon garlic. Carefully place the stuffed tofu

squares, one at a time, in the pan and panfry both sides until slightly brown,

about 2 minutes. Add more oil if needed.

 

Add the oyster sauce and coat the squares. Cook until the sauce is absorbed into

the tofu, about 2 minutes. Turn off the heat and place the tofu on top of the

baby bok choy. Serve immediately.

 

 

 

Description:

" Stuffing has scooped tofu mixed with diced mushrooms and pickled spicy

cabbage. "

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Per Serving (excluding unknown items): 208 Calories; 15g Fat (61.5% calories

from fat); 13g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

612mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2

Fat.

 

NOTES : This is a great vegetarian dish as it's high in protein and very

nutritious; Serve with steamed white rice and stir fried vegetables for a

complete meal. [Tianjin preserved cabbage is available in ceramic crocks or

glass jars from Chinese grocers or supermarkets. Substitute some other distinct

flavor, perhaps chopped fresh cilantro. -kp]

 

 

Nutr. Assoc. : 1335 0 4196 0 0 183 0 0 631 3505 0 0

 

 

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