EatSmart Recipes Stuffed Tofu with Minced Vegetables "3 Less" Dish Feature Replace seasoning with soup that prepared with meat and water only is a good way to make delicious and healthy dish. Carmela LEE Executive Committee of Hong Kong Nutrition Association, Registered Dietitian (UK) | Stuffed Tofu with Minced Vegetables Ingredients to serve 6 | | Shanghai Cabbage | 200 g (5 taels) | | Shiitake Mushroom | 3 pieces | | Lettuce (small, chopped) | 1/3 piece | | Bean Curd (cut into 6 slices) | 1/2 piece | | Chicken Broth | 150 ml | | Cornstarch Water | 1 teaspoon | | Seasonings | | Salt | 1/5 teaspoon | | Chicken Broth Ingredients (for making 38 bowls, about 9 litres) | | Skinless Chicken (whole) | 4 pieces | | Lean Pork | 9 kg | | Water | 12 litres | Chicken Broth Cooking Method - Blanch chicken and lean pork. Set aside.
- Bring water to the boil. Add all ingredients. Cook for 6-8 hours.
- Strain and remove oil before use.
Stuffed Tofu with Minced Vegetables Cooking Method - Blanch Shanghai cabbage and Shiitake mushroom. Dice and set aside.
- Blanch lettuce until done. Set aside.
- Wrap up Shanghai cabbage and Shiitake mushroom with bean curd to make bean curd dumpling.
- Bring water to the boil, steam bean curd dumpling for 3 minutes. Transfer over the lettuce.
- Bring chicken broth to the boil. Add seasonings. Thicken with cornstarch water. Pour thickening over the bean curd dumpling. Serve.
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