Chinese cuisine

Professional

Tofu Pockets

Name: Tofu Pockets
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Chinese
Ingredients: Deep-fry The Egg Tofu; 2 Qt Cooking oil; 2 wholes Egg tofu; Filling; 1/3 cup Cooking oil; 1 tbsp. Ginger, minced; 1 tbsp. Garlic, minced; 1 tbsp. Green onion, chopped; 1 stalk Celery, diced; 7 oz. Peeled shrimp; 1 oz. Ham; 5 oz. Water chestnut; 1 tbsp. Shaoxing wine; 1 tbsp. Soy sauce; 1/2 cup Chicken broth; 1 tbsop Cooking oil; 1/4 tsp. Salt; 1 tsp. Sugar; 1 tbsp. Oyster sauce; 1/4 tsp. White pepper; 2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water); 1 tsp. Sesame oil; Sauce; 1 cup Chicken broth; 1 tsp. Light soy sauce; 1/4 tsp. Sugar; 2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water); For The Tofu Bag; 56 small Green onion leaves

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A delicious and easy recipe to make at home for your family. Homemade tofu pouches filled with flavorful shrimps and fresh vegetables are a delight to the eye and will succeed any Chinese restaurant in your area.

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

Deep-fry The Egg Tofu
2 Qt Cooking oil
2 wholes Egg tofu
Filling
1/3 cup Cooking oil
1 tbsp. Ginger, minced
1 tbsp. Garlic, minced
1 tbsp. Green onion, chopped
1 stalk Celery, diced
7 oz. Peeled shrimp
1 oz. Ham
5 oz. Water chestnut
1 tbsp. Shaoxing wine
1 tbsp. Soy sauce
1/2 cup Chicken broth
1 tbsop Cooking oil
1/4 tsp. Salt
1 tsp. Sugar
1 tbsp. Oyster sauce
1/4 tsp. White pepper
2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water)
1 tsp. Sesame oil
Sauce
1 cup Chicken broth
1 tsp. Light soy sauce
1/4 tsp. Sugar
2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water)
For The Tofu Bag
56 small Green onion leaves

Directions:

Step 1

Cut the tofu into two equal parts.

Step 2

Chop 1oz of ham, 7oz of shrimp, and 7 water chestnuts then put everything into a bowl. Dip the scallion leaves in boiling water then set aside for later use.

Step 3

Pour 2qt of oil into a wok and set over medium heat. When the oil temperature reaches 300°F to 350°F (150°C to 180°C), add in the egg tofu and reduce to medium-low heat. Fry for 5 to 10 minutes, or until it turns golden, then take it out, drain, and put aside to cool.

Step 4

For the filling, take a pot and add 2tsp oil, minced ginger, garlic, and chopped green onion over medium heat: stir-fry until it smells aromatic.

Step 5

Add chopped shrimp, ham, celery, water chestnuts, and Shaoxing cooking wine. Quickly stir-fry.

Step 6

Add soy sauce, chicken broth, cooking oil, salt, sugar, oyster sauce, and white pepper: stir-fry for 20 to 30 seconds.

Step 7

Add cornstarch slurry and sesame oil then stir-fry for 20 to 30 seconds and set aside to cool.

Step 8

Use a knife to hollow out the central, white part of the fried tofu and set it aside. Do not make it too thin as it has a tendency to break.

Step 9

Stuff the cooled filling into the tofu, allowing plenty of room to make a knot.

Step 10

Finally, use the cooled scallion leaves to tie the tofu tightly, making the knot at the top third of the tofu.

Step 11

Put the prepared stuffed tofu on a plate and steam for 8 to 10 minutes.

Step 12

To make the starch sauce, set another pan over high heat and add chicken broth, soy sauce, sugar, potato starch, and water, stirring well until it boils.

Step 13

Pour the starch sauce over the steamed tofu, sprinkle with some minced ham, and it is ready to serve.

Step 14

The egg tofu is very fragile, so needs to be handled gently. Enjoy!