Steamed Soft Bean Curd In Country Style

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 bean curd the result is really to die for!

This is heaven!

Come let’s start cooking…

First, add fish paste, minced pork, sugar, salt, sesame oil, pepper and tapioca flour in a bowl. Mix until well combined and sticky.

Next, rinse the bean curd and cut into half. Using a spoon make a cavity in the middle of bean curd.

Fill hole with filling mixture and place in a heatproof plate.

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.

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

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

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 Bean Curd In Country Style
Adapted from Beancurd Flavor
Serves 4

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

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. In a bowl, add the filling’s ingredient and mix until well combined and sticky.

2. Slice bean curds into half and hollow out (using a spoon) in the centre of the bean curds. Place filling mixture in the hole. Place the bean curds in a heatproof plate.

3. Heat 2 tablespoons oil. Stir-fry garlic until fragrant. Add salted bean paste and stir-fry for a minute or two. Add oyster sauce and sugar and stir-fry for another a minute. Spoon and place the cooked mixture onto the stuffed bean curd pieces.

4. Steam for around 10 minutes on medium heat. Add spring onions and red chilies. Serve warm.

Enjoy!