基隆豆干包汤 Stuffed Tofu Soup

It is always very comforting to enjoy a hearty and warm soup during chilling weather :) This stuffed tofu soup can be served on its own as it can be really filling. But I'm greedy, so I again prepared some Taiwan style cold noodle to go with it ^0^ 

filling in firm tofu pockets with marinated minced pork...

be generous with the filling! pack in as much as you can :D

and finally seal the cut sides with squid and fish paste

Ingredient (4 servings)

• 4 blocks small firm tofu
• 200gm squid paste
• 200gm fish paste
• 200gm minced pork
• 4 dried shiitake mushroom, softened and finely diced
• 1 tsp grated ginger
• 1 tsp pepper
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp salt
• 1 tsp light soy sauce
• 2 stalk spring onion, chopped
• 2 tsp finely chopped chinese parsley 
• 2 tsp potato starch

Broth

• 4 cups stock
• 2 tbsp fried shallots
• 1 tsp pepper
• 1/2 tsp salt
• 1 tsp sesame oil

Method

1. Marinate minced pork with grated ginger, pepper, sugar, sesame oil, salt & soy sauce. Stir in potato starch, spring onion and parsley and stir till mixture is sticky. Stir in chopped mushroom. Set aside for at least 30mins.
2. Combine squid and fish paste together.
3. Cut the firm tofu into quarters. Deep fry in hot oil till golden brown. Drain well on kitchen paper. Cool down completely. Make a slit on the cut sides and scoop out some of the tofu* to make a pocket.
4. Fill in the pocket with marinated minced pork. Follow by a thick layer of squid and fish paste sealing the cut side completely.
5. Repeat till all fried tofu pockets are completely filled.
6. Bring broth ingredients to boil and set aside.
7. Bring a medium pot of water to boil. Cook the stuffed fried tofu for 10 mins over medium heat until thoroughly cook through. 
8. To serve, place 2 pieces of cooked stuffed tofu into a bowl and ladle in  hot broth. Garnish with more chopped parsley and serve immediately. 

* tips : with leftover ingredients of tofu, minced pork, squid and fish paste, combine everything together and mix well. Shape them into round flat patties and pan fried till golden brown on both sides. 

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies

Cook-Your-Books #15 @ kitchen flavours