Chinese cuisine
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Tofu Pockets

Tofu Pockets
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A delicious and easy recipe to make at home for your family. Homemade tofu pouches filled with flavorful shrimps and fresh vegetables are a delight to the eye and will succeed any Chinese restaurant in your area.

Recipe
PRE TIME: 20 min
COOKING TIME: 40 min
TOTAL TIME: 1 hr
2 SERVING
Ingredients:
  • Deep-fry The Egg Tofu
  • 2 Qt Cooking oil
  • 2 wholes Egg tofu
  • Filling
  • 1/3 cup Cooking oil
  • 1 tbsp. Ginger, minced
  • 1 tbsp. Garlic, minced
  • 1 tbsp. Green onion, chopped
  • 1 stalk Celery, diced
  • 7 oz. Peeled shrimp
  • 1 oz. Ham
  • 5 oz. Water chestnut
  • 1 tbsp. Shaoxing wine
  • 1 tbsp. Soy sauce
  • 1/2 cup Chicken broth
  • 1 tbsop Cooking oil
  • 1/4 tsp. Salt
  • 1 tsp. Sugar
  • 1 tbsp. Oyster sauce
  • 1/4 tsp. White pepper
  • 2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water)
  • 1 tsp. Sesame oil
  • Sauce
  • 1 cup Chicken broth
  • 1 tsp. Light soy sauce
  • 1/4 tsp. Sugar
  • 2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water)
  • For The Tofu Bag
  • 56 small Green onion leaves
Directions:
Step 1
Step 1
1
Cut the tofu into two equal parts.
Step 2
Step 2
2
Chop 1oz of ham, 7oz of shrimp, and 7 water chestnuts then put everything into a bowl. Dip the scallion leaves in boiling water then set aside for later use.
Step 3
Step 3
3
Pour 2qt of oil into a wok and set over medium heat. When the oil temperature reaches 300°F to 350°F (150°C to 180°C), add in the egg tofu and reduce to medium-low heat. Fry for 5 to 10 minutes, or until it turns golden, then take it out, drain, and put aside to cool.
Step 4
Step 4
4
For the filling, take a pot and add 2tsp oil, minced ginger, garlic, and chopped green onion over medium heat: stir-fry until it smells aromatic.
Step 5
Step 5
5
Add chopped shrimp, ham, celery, water chestnuts, and Shaoxing cooking wine. Quickly stir-fry.
Step 6
Step 6
6
Add soy sauce, chicken broth, cooking oil, salt, sugar, oyster sauce, and white pepper: stir-fry for 20 to 30 seconds.
Step 7
Step 7
7
Add cornstarch slurry and sesame oil then stir-fry for 20 to 30 seconds and set aside to cool.
Step 8
Step 8
8
Use a knife to hollow out the central, white part of the fried tofu and set it aside. Do not make it too thin as it has a tendency to break.
Step 9
Step 9
9
Stuff the cooled filling into the tofu, allowing plenty of room to make a knot.
Step 10
Step 10
10
Finally, use the cooled scallion leaves to tie the tofu tightly, making the knot at the top third of the tofu.
Step 11
Step 11
11
Put the prepared stuffed tofu on a plate and steam for 8 to 10 minutes.
Step 12
Step 12
12
To make the starch sauce, set another pan over high heat and add chicken broth, soy sauce, sugar, potato starch, and water, stirring well until it boils.
Step 13
Step 13
13
Pour the starch sauce over the steamed tofu, sprinkle with some minced ham, and it is ready to serve.
Step 14
Step 14
14
The egg tofu is very fragile, so needs to be handled gently. Enjoy!
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