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.
- 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
- 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.
- 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
- Pinch of salt
- Toasted sesame