Stuffed Tofu

This is a tasty dish that's simple to make.

But ... I did have trouble stuffing the tofu triangles; the sides kept breaking. I eventually sliced the triangles open from the peak to the base, allowing for more of the stuffing to be inserted.

Otherwise, go gettum! The tofu adheres to the pork stuffing as it cooks, kind of preventing it from breaking apart.

Oh, and if, like me, you end up with lots of extra stuffing, do what I did: use it to make steamed pork hash (recipe next time).

Ingredients 

• FIRM TOFU, 2 10-ounce blocks
• SHRIMP (MINCED), GROUND PORK, either or both, 10 ounces total
• GINGER PASTE, ½ teaspoon
• GARLIC, minced, ½ teaspoon
• SALT, 1½ teaspoons
• RICE WINE OR DRY SHERRY, 2 teaspoons
• WHITE PEPPER, 1/8 teaspoon ground
• CORNSTARCH, 1 teaspoon
• CHICKEN STOCK, 1½ cups
• SOY SAUCE, 2 tablespoons
• GREEN ONION (white and green parts), 1, cut into 2"-3" pieces

Directions 

1. In a medium bowl, combine and mix the shrimp and/or pork, ginger, garlic, salt, rice wine or sherry, white pepper and cornstarch well.
2. Cut the block of tofu along a narrow side to form 4 squares, each about 3 x 3 x 3/4 inches. Cut each square from corner to corner in an X-shape to from 4 triangles. Repeat with the remaining squares, making 16 triangles in all. Pat the tofu dry with a paper towel.
3. Cut out a thin pocket along the long side of the triangle (see my remarks above).
4. Place 2 teaspoons of the filling into each pocket, being careful not to break the tofu.
5. Bring the chicken stock and soy sauce to a boil in a nonstick skillet, then reduce to a simmer.
6. Place the tofu into the skillet, cover and cook for 5-6 minutes.
7. Add the green onions, stir, cook for an additional minute, and serve with additional soy sauce.