Steamed Stuffed Tofu with Dried Scallop Gravy Recipe

Chinese New Year Food Malaysia

Nothing signifies wealth better than gold. This is a never go wrong Prosperity Tofu dish for your Chinese New Year menu with its blocky look and golden crust, which signifies wealth and yet deliciousness. A golden brown tofu stuffed with minced chicken and mushrooms and topped with special pre-mix dried scallop gravy; definitely will satisfy your customers!

Ingredients

Item	Cost
Japanese Pressed Tofu, each blocks cut into 4 small blocks	3 blocks

INGREDIENTS: TOFU FILLING (18-20 pax portion)

Item	Cost
Minced Chicken	400 g
Ginger, finely chopped	1 inch
Spring Onion, chopped	50 g
Shiitake Mushroom, chopped	50 g
Carrot, diced	100 g
Water Chestnut, chopped	50 g
Cloud Ear Fungus, chopped	25 g
Five Spiced Powder	⅛ tsp
Oyster Sauce	1 tbsp
Light Soy Sauce	2 tsp
Corn Starch, mixed with 1 tbsp water	½ tbsp
AJI-NO-MOTO® PLUS	¼ tsp
Salt	1 tsp

INGREDIENTS: GRAVY

Item	Cost
Dried Scallop	30 g
Ginger	3 slices
Spring Onion, white part, cut	2 strings
Soy Sauce	1 tsp
Oyster Sauce	1 tsp
Water	1 litre
Cooking Oil	1 tbsp
TUMIX® Chicken Stock	½ tsp
AJI-NO-MOTO® PLUS	¼ tsp
Corn Starch, mixed with 3 tbsp water	3 tsp

Method

METHOD: STUFFED TOFU

Deep fried tofu until golden brown. Let it cool and cut rectangle shape in the centre. Scrap the inner parts of the tofu and keep both of the tofu blocks and the inner parts aside.
Mix all remaining ingredients and tofu inner parts evenly and season with AJI-NO-MOTO^® PLUS.
Stuff the mixture into the tofu block and steam for 10-15 minutes or until the filling cook through.
Serve hot with gravy.

METHOD: GRAVY

Boil 500 ml water then blanch dried scallop. Then transfer to stainless steel bowl including the blanching water, add ginger, spring onion and steamed for 3 hours.
Mix soy sauce, oyster sauce and 500 ml water in a bowl. Keep aside.
Heat up cooking oil and stir fry steamed dried scallop until browned and fragrant.
Add in water mixture, mix well and season with TUMIX^® Chicken Stock and AJI-NO-MOTO^® PLUS.
Turn off the heat and pour corn starch mixture while stirring. Turn on the heat and simmer until the sauce slightly thickens.
Pour on top of steamed stuffed tofu and serve hot.

没有什么比黄金更能代表财富了。这道豆腐菜肴，它的外观像黄金，象征着财富，好看又好吃。肉末搭配豆腐，与独特调制的浓郁干贝酱汁，让人垂涎三尺。

材料

Item	Cost
日式板豆腐, 每盒切四块	3 盒

材料: 豆腐内馅（约18-20份）

Item	Cost
鸡茸	400 克
姜，切碎	1 寸
葱，切碎	50 克
香菇，切碎	50 克
萝卜，切丁	100 克
荸荠（马荠），切碎	50 克
云耳，切碎	25 克
五香粉	⅛ 茶匙
蚝油	1 汤匙
酱油	2 茶匙
玉米淀粉，与 1 汤匙水混合	½ 汤匙
AJI-NO-MOTO® PLUS	¼ 茶匙
盐	1 茶匙

材料: 酱汁

Item	Cost
干贝	30 克
姜	3 片
葱白，切小段	2 根
酱油	1 茶匙
蚝油	1 茶匙
水	1 公升
食油	1 汤匙
TUMIX® 鸡精粉	½ 茶匙
AJI-NO-MOTO® PLUS	¼ 茶匙
玉米淀粉，与 3 汤匙水混合	3 茶匙