What cost Guangxi farce bean curd puff ( 广西釀豆腐卜 ) ?
The bean curd puff be stuff with mince kernel with chinese chives. The chives add a unique season that signalize information technology from similar dish from other region .
The mouthfeel of the bean curd pant that equal porous and chewy be so singular !

The kernel, chives, and broth season are captive into the bean curd powderpuff, which act like vitamin a sponge to soak up all the good, reach information technology exceptionally tasty.

Reading: How to make stuffed Tofu Puffs – Authentic Guangxi recipe

one will explain how to prepare the Guangxi bean curd pant, the malaysian adaptation, inspire by what i regularly ordain from deoxyadenosine monophosphate local anesthetic restaurant call canton kitchen .
let ’ south experience startle right off !

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Table of Contents

A. Prepare the stuffing

1. Get some minced pork from the butcher, or buy the cut of pork of your choice to mince it yourself. I suggest using pork belly or shoulder loin with some fat, making the stuffing more tender. Please read the note section for a pork-free version.
2. In Malaysia, you can purchase fish paste from the wet market. Otherwise, you can buy any fish, fillet it, and scrape the meat. The meat must be free from bones and not include skin. Please read the note section.
3. Cut the Chinese chives into short sections, about a quarter cm in length.
4. Place the Chinese chives, minced meat, and fish paste in a large mixing bowl.
5. Add the following seasonings: light soy sauce, ground white pepper, salt, and sesame oil. Some other seasonings you can include (not in my recipe) are fish sauce and taucu.
6. Include some cornstarch as the binding agent, then combine all the ingredients thoroughly.

Note

• Keep the tofu puffs in the freezer if you’re not using them. When you want to make the stuffed tofu puffs, remove them from the freezer to let them return to room temperature before using them to stuff the filling.
• The stuffing for Guangxi-style stuffed tofu puffs always includes Chinese chives. It is an indispensable ingredient.
• Besides that, you can also add other ingredients to the filling. For example, some recipes add green onions (spring onion), carrots, green peas, and shitake mushrooms. However, I want to keep the recipe simple with only Chinese chive, minced pork, and fish paste as the main ingredients.
• Pork-free version: You can substitute pork with chicken breast meat. I suggest adding some finely chopped chicken skin to make it less dry. 
• Parang fish (西刀鱼/Wolfhering) is the most common type of fish to make the fish paste. However, wolf herring has many bones, so buying the ready-made fish paste from the market will save you time. Another fish used locally is the yellowtail (豆腐鱼), which has fewer bones.

B. Stuff the tofu puffs

1. Make a slit on the surface of the tofu puff with a pair of scissors or a small knife.
2. Stuff as much meat filling into the cavity of the tofu puff. The puff is porous and hollow, so you can stuff quite a lot of filling inside.

Note

• Tofu puff is not the same as tofu cubes, nor is it merely puffed tofu. Instead, it has a porous texture and delivers a different mouthfeel. In addition, the porous structure acts as a sponge to soak up any flavor from other ingredients.
• Tofu puff is available in all wet markets and grocery stores in Malaysia. You can get it at Asian markets, most likely in the refrigerated section if you live outside Asia.

C. Simmer with a broth

there exist two way to cook the bean curd puff. i prefer to put the bean curd puff on a large metallic element plate, then add the broth and steamer information technology for fifteen moment. early citizenry prefer to invest information technology in adenine pot oregon big frying pan to braise information technology with the broth complete medium-high heat. both method acting will move over the same consequence .
The elementary method acting to cook the broth cost to use boughten chicken broth a the basis .

1. Bring the chicken broth and an equal amount of water in a pot to a boil.
2. Season the broth with light soy sauce, ground white pepper, and salt.
3. Place the stuffed tofu puffs into the broth, with the amount at least enough to submerge half the tofu puff.
4. Cover and steam the stuffed tofu puffs until fully cooked, which takes about fifteen minutes.

D. How to serve the Guangxi stuffed tofu puffs?

station the Guangxi stuff bean curd puff on angstrom plate, then decant the broth on information technology to serve. iodine like to eat information technology with steam rice and sometimes just enjoy information technology angstrom a standalone serve .
You can besides serve information technology with deoxyadenosine monophosphate hot sauce for dip if you like .

E. Other ways to cook tofu puffs:

hera be some other suggestion to cook bean curd puff :

1. It can be part of the ingredients for hot pots besides tofu, meat, and other vegetables.
2. Another great way to cook tofu puffs is to make vegetable curry. It will soak up all the curry flavor and is exceptionally delicious.
3. Be part of the ingredients for braised tofu and vegetable.
4. Fry the stuffed tofu as part of the assortment in making Yong Tau Foo. Remember to drain on paper towels to remove the excess oil, as the tofu puffs will soak up plenty of oil.

Yield: 24

How to make stuffed Tofu Puff

What be Guangxi stuff bean curd pant ( 广西釀豆腐卜 ) ?
information technology be the bean curd puff stuff with mince meat, with chinese chives add for deoxyadenosine monophosphate unique relish that set information technology apart from other like cup of tea from other region .
Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Ingredients

• 400g minced pork (with 20% fat)
• 100g fish paste
• 50g Chinese chives
• 1/8 tsp ground white pepper
• 2 tsp light soy sauce
• 1 tsp sesame oil
• 2 tsp cornstarch
• 1 tsp salt
• 24 tofu puffs
• 1/2 cup of chicken broth
• 1/2 cup of water
• 1/8 tsp ground white pepper

Instructions

1. Place the Chinese chives, minced meat, and fish paste in a large mixing bowl.
2. Add the light soy sauce, ground white pepper, salt, sesame oil, and cornstarch, then combine all the ingredients thoroughly.
3. Make a slit on the surface of the tofu puff with a pair of scissors or a small knife.
4. Stuff as much meat filling into the cavity of the tofu puff. 
5. Bring the chicken broth and an equal amount of water in a pot to a boil.
6. Season the broth with light soy sauce, ground white pepper, and salt.
7. Place the stuffed tofu puffs into the broth, with the amount at least enough to submerge half the tofu puff.
8. Cover and steam the stuffed tofu puffs until fully cooked, which takes about fifteen minutes.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:

Calories:

426

Total Fat:

27g

Saturated Fat:

5g

Trans Fat:

0g

Unsaturated Fat:

20g

Cholesterol:

17mg

Sodium:

177mg

Carbohydrates:

6g

Fiber:

5g

Sugar:

Read more : Spicy air fryer chicken sausages (Amylu Chicken Andouille)

3g

Protein:

51g

This data be provide and calculate aside Nutritionix on 15/7/2022

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