Sunday, April 30, 2017

Steamed Tofu with Meat Patties in Special Sauce

Recently I was given a complimentary bottle of Huiji Waist Tonic to try out in my daily cooking. Huiji Waist Tonic is made with 6 different kinds of premium quality herbs consisting of Cordyceps, Ginseng, Du Zhong, Dang Gui, Shou Wu and Da Zao. It has no alcohol content and 100% vegetarian with no added sugar, honey or thickening agents. Therefore it is suitable for breastfeeding mothers and and kids above 7 years old. It tasted bittersweet with a strong herbal fragrant. I'm fine with drinking it directly but I doubt the kids will accept the taste.

I've created a simple steamed tofu dish with a special sauce concocted with Huiji Waist Tonic. The savoury gravy tasted awesome! It has a subtle herbal taste, matches well with the light tasty stuffed tofu. Definitely a healthy steamed dish for the old and young! 

  • 2 blocks silken tofu, approx 300gm each, cut into quarters
  • 180gm minced pork
  • 2 dried oyster, approx 6gm 
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • 2 tsp hua tiao jiu
  • 1 tsp light soy sauce
  • 1/4 tsp pepper
  • 1 tsp cornflour
  • 3 stalk spring onion, cut into section, reserved 1 stalk for garnishing
Special Sauce
  • 150ml liquid from steamed tofu, top up with water if liquid is not enough
  • 2 tsp oyster sauce
  • 2 tbsp Huiji Waist Tonic
  • dash of pepper
  • 1/2 tsp chicken seasoning powder
  • 1 tbsp wolfberries, softened
  • 1/2 tbsp cornflour + 1 tbsp water

  1. Rinse dried oyster and soak in 1 tbsp Huiji Waist Tonic for at least 1 hour prior to use. Reserve the liquid for later use. Chop the dried oyster finely. 
  2. Slice the tofu into quarters. Use a teaspoon and scoop out some tofu to make a indention. 
  3. Combine minced pork, chopped oyster, reserved tofu, ginger, sesame oil, wine, light soy sauce, pepper and corn flour. Mix well till sticky and allow to marinate for at least 30mins.
  4. Divide the pork mixture evenly over the sliced tofu and press down lightly to adhere.
  5. Line a steaming plate with spring onions. Place the stuffed tofu over. 
  6. Steam the stuffed tofu over high heat for 10 mins. Carefully transfer the steamed tofu to a serving plate. Drain the liquid into a small saucepan. 
  7. Combine all special sauce, except cornflour mixture. Bring to a simmer, drizzle in cornflour mixture to thicken the gravy. Remove from heat and drizzle it over steamed tofu & meat patties. Serve immediately. 

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