Sunday, October 21, 2007

Steamed tofu balls

Steamed Tofu Balls
-orange or red peppers, julienned
-some enoki, buna shimeiji mushrooms
- soft/silken bean curd(1 small std size block or 1/2 big block) (Note: I recommend changing and using medium or firm tofu as I find that silken tofu gives too much moisture after mashing, "lose ALL its structure and integrity" and makes it hard to shape)
-1/2lb minced chicken
-1 egg white

Seasoning A
-1/2 tsp ginger juice
-some corn flour

Seasoning B
-1/2 tsp ginger juice
-1tbsp chinese cooking wine
-1tbsp corn flour

1. Mash/puree bean curd tofu
2. Combine chicken and tofu in a bowl. Add egg white and Seasoning A. Mix well
3. Shape bean curd mixture into balls, and place on plate. Top with peppers and mushrooms , steam over high heat till cooked.
4. In saucepan, add Seasoning B and bring to boil. Pour over tofu balls. Serve immediately.

These steamed tofu balls are different from the Pipa Tofu I've tried to make much earlier, though the "mashing/pureeing and shaping" are similar. The Pipa Tofu that were deep-fried a little, then braised, were heavier on taste; compared to these steamed ones which are lighter in taste yet still delicious. The latter were also a lot easier to make since no deep-frying steps were involved. The steamed tofu balls are indeed another delight for me!

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