Super Bowl recipes: Steph's Aunty Dottie's famous deep fried tofu stuffed with pork hash
Deep Fried Tofu Stuffed With Pork Hash
3 pounds ground pork
1 chung choi (preserved salted turnip) chopped fine
4 stalks green onions chopped fine
1 small flat can water chestnut chopped fine
1/3 cup oyster sauce
1 1/2 tbsp salt
Deep fried tofu can be purchased at the market under "aburage". The squared ones are easier to cut in half and stuffed.
Combine all ingredients in a bowl and mix well. Stuff with pork hash. In a pot, add 1 tablespoon of salt to water. Water should cover stuffed tofu allowing at least 4 inches open above as tofu will expand and rise while cooking. Bring water to a boil and reduce heat slightly. Cook for 15-20 minutes. Turn off heat and drain.
4 cups chicken broth (reserved 1/2 cup for cornstarch mix)
1/2 tsp salt
1 tsp sugar
1 tsp shoyu
1 tbsp oyster sauce
3-4 tbsp corn starch
Combine all ingredients in a saucepan and bring to a boil. Mix corn starch with the reserved 1/2 cup chicken broth and pour into saucepan stirring and bring to a boil. Add tofu and bring to a boil. Serve in dish or platter allowing space for gravy. Top with fresh parsley or green onions.
Makes 3 to 4 dozen (depending on the size of the tofu)