Martin Yan - Braised Tofu and Pork Puffs

Braised Tofu and Pork Puffs

Makes: 4 servings

Ingredients:

One 14-ounce package firm tofu, drained
For the Sauce:

1/3 cup chicken broth
1/3 cup dry sherry or Chinese rice wine
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbsps. sugar
1/2 lb. ground pork or turkeys
2 Tbsps. cornstarch
1 Tbsp. finely chopped cilantro
1 Tbsp. finely chopped green onions
2 tsps. minced ginger
2 tsps. sesame oil
2 Tbsps. vegetable oil

Cooking:

1. Line a colander with a piece of cheesecloth or a clean dish towel. With clean hands, crumble tofu into cheesecloth. Bring ends of cloth together and squeeze to remove excess liquid from tofu.

2. Combine sauce ingredients in a small bowl; set aside.

3. In a large bowl, combine tofu, pork, cornstarch, cilantro, green onions, ginger, and sesame oil. Stir rapidly with a wooden spoon until smooth. To shape each pillow, scoop about 3 tablespoons of the tofu mixture with a soup spoon; smooth the top with a table knife so it forms an oval. With knife tip, push onto a lightly oiled plate.

4. Place a wide frying pan, with lid, over high heat until hot. Add oil, swirling to coat bottom. Add tofu pillows and cook, turning once, until golden brown, about 2 minutes. Add sauce; reduce heat to medium-low, cover, and simmer until sauce has reduced slightly and tofu puffs are cooked through, about 4 minutes. Remove puffs to a serving plate and top with sauce.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005