Hakka Stuffed Tofu
Ingredients: 500g firm tofu3 Tbsp Lee Kum Kee Premium Light Soy Sauce, to flavour 4 Tbsp cornflour2 Tbsp vegetable oil 1 spring onion, finely sliced, to garnishA hand full of coriander, to garnish...
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Cooking tools:
- Mixing bowl
- Cleaver
- Cutting board
- Chef's knife
- Steamer basket
- Pot
- Plate
- Wok
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Kitchen scale
- Serving platter
Ingredients
- 500g firm tofu
- 3 Tbsp Lee Kum Kee Premium Light Soy Sauce, to flavour
- 4 Tbsp cornflour
- 2 Tbsp vegetable oil
- 1 spring onion, finely sliced, to garnish
- A hand full of coriander, to garnish
- 100g prawns, raw and minced up into a paste with a cleaver
- 100g minced pork
- 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
- ½ Tbsp Shaoxing wine
- ½ spring onion, finely chopped
- 1 knob of ginger, ½cm in length, finely chopped
- 1 Tbsp cornflour
- ¼ tsp sugar
- 1 pinch of ground white pepper
- 1 handful of coriander, finely chopped
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