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Steamed Layer Stuffed Tofu

Friday, September 17, 2010

Recipe inspired by SweeSan

150gm minced pork
50gm shelled prawns, finely chopped
2 dried Chinese mushrooms, soaked and finely chopped
½ tsp salt
½ tsp sugar
Dash of pepper
1 heaped tsp cornstarch
½ tsp sesame oil
1 egg, beaten

Mix everything together except egg. Lastly drizzle in half and egg first, mix and adjust consistency with more egg if needed. The consistency should be spreadable but not dripping.

1 piece silken tofu about 350gm, sliced horizontally.
See picture for instructions. You can cut as many layers as you like and spread the stuffing.
Steam tofu on high heat for 25 minutes.

1 shallot, finely chopped
1/2 red chilli, finely chopped (omit this if using hot bean paste)
1 level Tsp bean paste or hot bean paste
½ tsp preserved black beans (dau see), chopped
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp sugar
½ tsp cornstarch +1/3 cup water
2 tbsp oil

1. Heat oil in wok, saute chopped shallot until fragrant. Put in red chilli, bean paste and black beans and saute until fragrant.
2. Put in oyster sauce, light soy sauce, sugar and cornstarch solution.
3. Bring to a boil and let it reduce to prefered consistency. Dish up and pour onto steamed layered tofu.

35 lovely notes:

HK Choo September 17, 2010 at 11:13 AM  

What else can I say but lovely!

Jess @ Bakericious September 17, 2010 at 11:26 AM  

Wendy, this tofu cake is so pretty, I love it :).

Wen September 17, 2010 at 11:31 AM  

Nice recipe. Love to try it out. Thanks for sharing.

jess @ j3ss kitch3n September 17, 2010 at 11:45 AM  

wendy your tofu is so pretty would like to take bite out of it now!!!

Meldylocks and Her Three Bears September 17, 2010 at 11:53 AM  

Whua! You can make such simple dish so restaurant-like, huh?

wendyywy @ Table for 2..... or more September 17, 2010 at 12:13 PM  

HK Choo,
Thankyou ;)

Jess Bakericious,
Thanks :)

Oh sure, do let me know how it turned out ok.

Jess Kitchen,
Hahaha, serve yourself to it. All yours. Haha.


Pictures, camera and flash, that's what makes it restaurant like, hhahaha!!!!!
Oh yes, and some garnish of course.

Esther September 17, 2010 at 1:11 PM  

That looks very appealing. :) It must have been hard to layer the tofu, at least the sliding it off part. Thanks for the tutorial. I hope to make it one day. I'll be sure to tell you if I do that.

cherry potato September 17, 2010 at 1:11 PM  

wow, nice recipe & nice picture. Will try this out.Thanks for sharing.

Pete September 17, 2010 at 1:51 PM  

tofu sandwich style....looks very succulent and yummy!

wendyywy @ Table for 2..... or more September 17, 2010 at 2:01 PM  

Actually it's not that hard, but you must have a sharp knife in order for the tofu to be nicely sliced horizontally. I'd be so so glad to know.

Cherry Potato,
I'd love to know how it turned out for you. Feel free to adapt the recipe to your liking.

Haha, ya, like sandwich hoh. Cna cut into triangles some more, if want it to look more like sandiwches. Thanks for the idea!!!!

mNhL September 17, 2010 at 2:26 PM  

Nicely done and looks so yummy. Never even heard of any restaurant served tofu this style.

wendyywy @ Table for 2..... or more September 17, 2010 at 3:50 PM  

Got la, WendyinKK's restaurant, hahaha.


Jes's Deli Corner September 17, 2010 at 5:53 PM  

Not only tofu looks yummy..u r a good photographer too

Angie's Recipes September 17, 2010 at 6:27 PM  

A fascinating way to make stuffed tofu! I love all the gravy!

wendyywy @ Table for 2..... or more September 17, 2010 at 6:38 PM  

Jes's Deli Corner,
Thanks. Haha. Somehow I feel very weird when u say that I photograph well, let's just put the praise for the camera I'm blessed with, that I just use as a point and shoot. Hahaha.

Thanks to Swee San of The Sweet Spot for the inspiration.

Honey Bee Sweets September 17, 2010 at 8:22 PM  

Wonderful tofu dish! Great idea to separate the tofu and meat in layers...texture should very special.

wendyywy @ Table for 2..... or more September 17, 2010 at 9:11 PM  

Tofu is soft, and the meat is firm.
But frankly, I find it long to cook, steaming on high for 25 minutes seemed very long.

ICook4Fun September 17, 2010 at 10:37 PM  

oh wow, I like this dish. Another new way of cooking tofu.

wendyywy @ Table for 2..... or more September 17, 2010 at 11:23 PM  

Does that mean I might see u doing this too :)
Just feel free to adapt to your liking.

petite nyonya September 17, 2010 at 11:40 PM  

i'm normally not a huge fan of plain tofu but this is surely going to make me like it!!

NEL, the batter baker September 18, 2010 at 8:07 AM  

This is one of my favourite tofu dishes!
Your's looks really good...
And the step-by-step pics are very well done. Thanks for sharing!

Swee San September 18, 2010 at 12:52 PM  

wao cantik sekali. nak makan!!

edith September 18, 2010 at 2:32 PM  

Oh my gosh, this tofu looks so deliciously good.

wendyywy @ Table for 2..... or more September 19, 2010 at 12:44 AM  

Swee San,
Thanks to your dish. It inspired me to do this.

Thanks! :)

CH Voon September 21, 2010 at 11:30 PM  

how you take the photos? Your hands are busy cut the tafu, right?

wendyywy @ Table for 2..... or more September 22, 2010 at 2:22 AM  

My husband take lor :)
I did the tofu after he came back from work lor.

Anonymous,  October 8, 2010 at 3:26 PM  

haha this is a horrible question, but.. how do you steam the tofu?

wendyywy @ Table for 2..... or more October 8, 2010 at 10:27 PM  

Prepare a wok/pot. Place a steaming rack in it.
Put in water, 1 cm below the rack. Bring to a rolling boil. Place ur tofu on a dish on to the rack. Make sure u don't burn urself.
Place lid on and steam way.

Lilian November 12, 2010 at 3:29 AM  

It looks great, can't wait to try it. I was thinking is 25 mins a bit long? Would 15-20 mins be sufficient at high heat? I'm kinda scared of overcooking the meat and hence it may turn out dry.
Also i was thinking of adding a bit of rice wine vinegar to the sauce to give it a bit of tanginess which will hopefully provide some zing to its already spicy, salty sweet flavor. Hope u can reply soon.

wendyywy @ Table for 2..... or more November 12, 2010 at 11:24 AM  

My pork wasn't overcooked.
Frankly, when I did this, I also steamed it for 15-20 mins. Then when I cut it to serve for dinner, the inside was uncooked. I had to microwave the whole thing to make it cooked.
Then I refered to my recipe source, she said, 30 mins, so, I think you want to steam this tofu whole, better stick to 30 mins as I had undercooked pork at 20 mins.

Ronni @ Cooking Memos January 2, 2011 at 11:39 PM  

Hehee.. I tried this. Very nice. But my results looked awful! Hahaha... thanks for this.

wendyywy @ Table for 2..... or more January 3, 2011 at 2:17 AM  

I think too much black beans oredi.
Be less generous with it unless you really love it.
But then, taste is all that matters.

Priscilla Toh October 17, 2013 at 6:21 PM  

Wendy, I finally found tis recipe. I wanted to make them and couldn't find them. I tried to mimic wat I saw here but nt flavourful enuf. Gonna try again nxt week!

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