Tofu stuffed with sticky rice
Sticky Rice Stuffing Tofu This is a Hakka dish, supposedly created in the 1960s when living conditions were poor and meat was scarce in rural areas. People used sticky rice to stuff tofu, creating a delicious dish. Modern sticky rice tofu is different, using different meats.Ingredients The ingredients are also more diverse, resulting in a wider range of flavors and textures.
Sticky Rice Tofu
Ingredients Preparation
Tofu pouches, sticky rice,Shrimp，Pork，Shiitake mushrooms，Sausage Soy sauce,Chicken broth Salt, oil, garlic,Black pepper.
Method Steps
1. Soak the sticky rice for 3 hours, and the shrimp for about 30 minutes;
2. Chop the pork, shrimp, shiitake mushrooms, sausage, and garlic into small pieces and put them in a bowl;
3. Add appropriate amounts of soy sauce, salt, and black pepper and mix well;
4. Heat a small amount of oil in a pan and stir-fry the minced pork, then add the drained sticky rice and stir-fry together;
5. Add chicken broth to adjust the seasoning, and cook until 80% done, then remove from heat and put the filling into the Tofu pouches; 6. Place the pouches on the stove and steam for
40 to 60 minutes.Everyday Sticky Rice Tofu Ingredients Preparation
Sticky rice, tofu pouches, ground meat,
Soy sauce
Salt.Method Steps 1. Boil water in a pot, add the tofu pouches, and cook for 5 minutes, then remove and use;
2. Drain the sticky rice that has been soaked for a few hours and add it to the ground meat, mixing well, then add it to the tofu pouches;
3. Then add to the steamer and steam for about 40 minutes.
Traditional Sticky Rice Tofu
Ingredients Preparation
50g sticky rice, 300g tofu, 100g ground pork, salt, oil, cooking wine, soy sauce, oyster sauce, green onions, cornstarch,
MSG
Cilantro Ginger，Garlic. Method Steps 1. Soak the sticky rice overnight, and add cooking wine and a little salt to the ground pork; 2. Chop green onions, ginger, and garlic and soak in boiling water for 10 minutes, then add the water to the ground pork and mix well;
3. Mix the soaked sticky rice and ground pork and set aside for later use;
4. Cut the tofu into large pieces, fry in a pan until both sides are golden brown, then hollow out the middle of the tofu;
5. Put the mixed sticky rice and ground pork into the tofu pouches, put in the steamer and steam for 20 minutes over medium heat;
6. Boil water in a pot, add oyster sauce, soy sauce, salt, and cornstarch, stir until thick, then add MSG and cilantro;
7. After the tofu is cooked, pour it on top.
5. Place the mixed rice and meat filling into the tofu pouches, then place them in a steamer. Steam over medium heat for 20 minutes.
6. Bring a pot of water to a boil. Add oyster sauce, soy sauce, salt, and cornstarch, stirring until thickened. Add MSG and chopped cilantro.
7. After the tofu is cooked, pour the sauce over it.
