Hakka Stuffed Tofu By Jeremy Pang | Lee Kum Kee
Stuff your plate with flavour using Jeremy Pang’s Hakka Stuffed Tofu! Discover cubes of firm tofu with a dash of Lee Kum Kee’s Premium Light Soy Sauce for that extra oomph.
Keywords
- Jeremy Pang
- tofu
- pork
- seafood
- Lee Kum Kee
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Cooking tools:
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 500g firm tofu
- 4 Tbsp cornflour
- 2 Tbsp vegetable oil
- 1 spring onion, finely sliced, to garnish
- Coriander, to garnish
- 3 Tbsp Lee Kum Kee Premium Light Soy Sauce , to garnish
- 1 knob ginger, 1/2cm in length, finely chopped
- ½ spring onion, finely chopped
- 1 handful of coriander, finely chopped
- 100g pork mince
- 100g prawns, raw and minced up into a paste with a cleaver
- 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
- 1/2 Tbsp Shaoxing wine
- 1/4 tsp sugar
- 1 pinch ground white pepper
- 1 Tbsp cornflour
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