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Steamed Soft Beancurd In Country Style

by Che-Cheh on February 24, 2012 11,452 views

in Chinese, Side Dish, Tofu


Hmmm why is this dish called country style? I’ve no idea. Most probably due to the use of fermented bean paste. Just like the Japanese with their miso (fermented rice/barley/soybean) and the Korean with their doenjang (fermented soybean paste), we Chinese have fermented bean paste or more commonly known as taucu. I don’t think anyone would dislike fermented bean paste. In fact I think fermented bean paste is one of the best savory seasoning/condiment out there. Couple with beancurd the result is really to die for!

Steamed Soft Beancurd In Country Style

This is heaven!

Come let’s start cooking…

Filling Mixture

First, add fish paste, minced pork, sugar, salt, sesame oil, pepper and tapioca flour in a bowl.

Combined Well

Mix until well combined and sticky.

Make Cavity In Halfed Tofu

Next, rinse the beancurd and cut into half. Using a spoon make a deep cavity in the centre of beancurd.

Fill With Filling Mixture

Fill cavity with filling mixture and place them in a heatproof plate.

Salted Whole Bean Paste

A bottle of salted fermented ‘whole’ bean paste. Purposely bought it for this dish. I’ve always know there’s the fermented ‘minced’ bean paste variety but not the ‘whole’ kind.

Stir-Fry Garlic & Salted Bean Paste

In a frying pan or wok, add oil and stir-fry garlic until fragrant. Then add bean paste and seasoning and stir-fry briskly.

Ready To Steam

Place them onto the beancurd pieces. Steam in medium heat for 10 minutes. Remove from heat and garnish with chopped spring onion and red chilies. Also do scoop some of the steamed water onto the beancurd. You can eat it with rice or just like that.

Steamed Soft Beancurd In Country Style

It’s sweet, savory and lil’ spicy at the same time. Taste is spot-on. Fermented bean paste has umami which makes me ‘lau hau sui’ (salivate). Love it to the max! It’s a very simple dish too. You can prepare in advance and steam it when you come back from work.

Do try this dish and let me know what you think. :)

Steamed Soft Beancurd In Country Style
Adapted from Beancurd Flavor
Serves 4

4 pieces (800g) white soft beancurd
1/2 tablespoon chopped garlic
2 tablespoons salted bean paste/taucu (I use whole bean paste)
1 tablespoon chopped spring onions
1 tablespoon chopped red chilies

Filling
150g minced pork
50g fish paste
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1 teaspoon pepper
1 tablespoon tapioca flour

Seasoning
1 tablespoon oyster sauce
1/2 teaspoon sugar

Method:
1. Mix the filling until well combined and sticky.

2. Cut beancurds into half, make a cavity (using a spoon) in the centre of the beancurds and stuff with filling mixture. Arrange them in a heatproof platter.

3. Heat up 2 tablespoon oil to fragrant chopped garlic. Add in salted bean paste, stir-fry until aromatic. Add seasoning, stir-fry briskly for a moment. Remove and place onto the stuffed beancurd pieces.

4. Steam over medium heat for about 10 minutes. Remove from heat, drizzled with chopped spring onions and red chilies. Serve hot.

Enjoy!

{ 12 comments… read them below or add one }

small Kucing February 24, 2012 at 9:26 pm

these are so yummy. Love the black beans

Reply

Che-Cheh February 25, 2012 at 9:08 am

Oh yeah. I think black beans is another kind right?

Reply

Wine Dine Daily February 26, 2012 at 6:58 am

What a great recipe. The white beancurd with the filling makes a nice touch.

Reply

Che-Cheh February 28, 2012 at 9:40 am

The filling is the magic potion. Haha

Reply

Fiona February 27, 2012 at 12:43 pm

I love, love, love me some tofu. I think the way tofu is being used in the States is a bit depressing – mainly the cold, firm variety eaten in a salad. It is such a versatile ingredient, and if you find really good ones, fills you with the natural sweetness of soy. Love this stuffed tofu recipe, especially with a bit of the fermented bean sauce!

Reply

Che-Cheh February 28, 2012 at 9:46 am

You’re right about tofu. With its natural (with lil’ bit of sweetness) taste, you can pair it with anything and the resulting dish wouldl be absolutely divine.

Reply

NKOTB February 28, 2012 at 12:41 pm

Finally get to read your post after a long pause. :)

Reply

Che-Cheh February 29, 2012 at 2:52 pm

Miss me? :P

Reply

Sonia February 28, 2012 at 2:06 pm

I just hop over from My kitchen snippets blog. Are you from Klang, i am from Klang too, hehehe..Your tofu dish sound so yummy.

Reply

Che-Cheh February 29, 2012 at 2:53 pm

Hi Sonia, yeah I’m from Klang. Do try this dish. I’m sure you’ll like it as much as I do. :)

Reply

keeyit March 2, 2012 at 8:39 pm

ehh, I want to try this too. Very healthy and good for family~
Can keep fit too…..

Reply

Che-Cheh March 2, 2012 at 9:01 pm

Please try. :) You’re right about it being healthy. Keep fit ar… only if you don’t eat with rice. :P

Reply

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