Yong Tau Fu (酿豆腐)

I like dou fu (in Mandarin) puff but T does not like it that much, whenever I buy a pack of dou fu puff I have to think how to finish it before its expiry date. This time I made some yong tau fu with the ingredients available on hand, not many things though. For this steamed version, I steamed them for 15 minutes. I am sure they taste better if deep-fry, but... will be oily.

This recipe makes about 2-3 cups of filling, should be enough for 4 servings. The leftover filling can be made into patties, simply coat ½ tbsp of the filling in the bread crumbs and deep-fry it. T loved those patties.

Ingredients:

• 300g mince (pork, chicken or beef)
• 150g regular dou fu
• 1 egg
• 1 clove garlic, minced
• ¼ cup chopped spring onion or coriander
• ¼ cup chopped carrot
• 1 tsp sesame oil
• 1 tbsp corn flour
• ½ tbsp oyster sauce
• 1 tsp ground white pepper
• Salt to taste

Directions:

1. Bring together all ingredients in a medium mixing bowl. Stir in one direction until all ingredients is combined and dou fu is mashed. The well mixed paste should be smooth and gluey.
2. Keep in the fridge for about 30 minutes before use, so it will firm up a little and make it easier for stuffing.

I do not have the measurement for the dipping sauce, I made my sauce with:

• Hoisin sauce (main ingredient)
• Dark soy sauce
• Oyster sauce
• Hot bean paste
• Sesame oil
• Water
• Pinch of salt
• Toasted sesame