Pour the cornstarch mix into a small pot and heat under medium heat with constant stirring until the sauce thickens. Enter your email address to subscribe to this blog and receive notifications of new posts by email. ½ teaspoon salt. 1-14.5 oz can low sodium chicken broth Post was not sent - check your email addresses! 5. While the tofu is steaming, mix 1 tbsp of cornstarch with 1 tbsp of water and set aside. shrimp. Sorry, your blog cannot share posts by email. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Spoon filling into each triangle. 6. Pour sauce over stuffed aburaage and serve hot. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cut cut both blocks of tofu into 8 triangles by cutting down the middle lengthwise, flip on side and then cut diagonally. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). It takes a bit of time to stuff the aburaage (because you want to gently stuff them and not tear the pockets), but I think you will find the end result to be worth the effort. Make slits in each piece to form pockets. In a saucepan, bring chicken broth, sugar, soy sauce and oyster sauce to a boil. Place tofu on plate, cover in plastic wrap and steam in a wok with a bamboo steamer for 15-20 minutes or until pork is cooked. If you have a question, feel free to contact me here. Cut cut both blocks of tofu into 8 triangles by cutting down the middle lengthwise, flip on side and then cut diagonally. Cover the pan and simmer for 30 minutes, then transfer the 16 pieces to a platter and proceed to step 6.). Freeze uncooked in a single layer on a tray for 1-2 hours until they are frozen hard. Normally, I use chopped water chestnuts or jicama for some crunch and to “lighten up” the meat mixture, but because of COVID-19, I couldn’t find any, so had to substitute with wood ear mushrooms, which I always have in the pantry. In a separate bowl, make the gravy by mixing the cornstarch with water and the accumulated juices from the steamed stuffed aburaage. 4. https://www.tasteshow.com/product/steamed-stuffed-tofu-with-pork_3872.html 1/4 c oyster sauce Add cornstarch water and whisk quickly until thickened. Open the can of prepared aburaage and discard the liquid inside the can. ½ cup green onions, minced. 1 can of seasoned fried bean curd (inarizushi no moto) 10 oz. Then transfer them to a ziplock bag for storage in the freezer. Remove and pour over tofu. Be the first to rate and review this recipe. Pork Hash Filling: ¾ pound pork hash. Lightly coat in flour and cook in hot cooking oil until golden brown, about 8 minutes. These are the two brands of canned aburaage that I’ve tried and are pretty good: Shirakikiu brand or Hime brand aburaage (FYI: The cost at the Asian grocery store is nowhere near the $13 to $21 a can they are now charging online…) There’s usually about 15 to 16 pockets per can. Place them on a steaming plate (All 16 pieces fit nicely in a 10 inch diameter stainless steel shallow platter). Steam for 30 minutes. It’s basically ground pork mixed together with shiitake mushrooms, water chestnuts and green onions, and then molded into a flat disc and steamed. Preparation. Place all the ingredients for the pork hash into a bowl and mix really well for 5 minutes until it resembles a paste. For the Sauce: Gently stuff aburaage with the pork hash mixture. https://amysdeliciousdiscoveries.com/pork-hash-stuffed-aburaage-tofu-pockets 5 T cornstarch in 5 t water (If you don’t have a steamer, you can place all the pieces standing upright directly in a pan with a lid and add 1 c water. I usually buy the ones in a can because it’s shelf stable, and I can store it in the pantry for when I’m in the mood to make this dish or my refreshing somen stuffed tofu pockets. ¼ pound green onions, cut into 2” lengths. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Remove from steamer and set aside. https://sites.google.com/site/susanwongsporkrecipes/stuffed-tofu-with-pork-hash It tastes similar to the pork stuffed bean curd rolls at dim sum restaurants. 2 tablespoon Chinese fishcake. To get around the non-attractiveness of the rustic dish, I stuff this meat mixture into aburaage (a Japanese style deep fried tofu pocket). peeled,deveined, and coarsely ground or chopped ( or 50% shrimp and 50% ground To cook from frozen (no need to defrost), steam the frozen stuffed pockets in a single layer for 30 minutes until cooked through, and make the gravy using the accumulated juices from the steamed stuffed tofu pockets. Note added Nov 2020: These are also freezer friendly. I like to use a 2 to 1 ratio of ground pork to shrimp. ½ can water chestnuts, minced. 1 package Aloha Tofu Aburage (triangle or square), cut in half. They will be good in the freezer for up to 2 months. 1 (20 ounces) container Firm Aloha Tofu, cut into 1” squares. 1/2 lb cleaned 31/35 tiger shrimp, chopped. I typically stuff each aburaage about half way first and then top them all off with the remaining pork hash to ensure that there is an equal amount of pork hash per aburaage. 3 t sugar It doesn’t look pretty, but it’s really darn tasty over some rice– especially if you add some chopped up shrimp to the meat mixture. 10 oz. Growing up, my mom would make a very rustic Chinese dish called “ju yook bang”, which literally translates to pork meat cookie. Powered by the Parse.ly Publisher Platform (P3). ½ lb shrimp, peeled and deveined, and cut into small chunks, 6 small dried shiitake mushrooms, reconstituted, and finely chopped (about 1/3 c after chopped), liquid accumulated from the stuffed aburaage after steaming. Combine pork, shrimp, green onion, ginger, garlic, water chestnuts, oyster sauce, shiitake mushrooms, salt and pepper. 1/4 c soy sauce Make slits in each piece to form pockets. 1. 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