Chinese, Side Dish, Tofu

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!

Steamed Soft Bean Curd 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. Mix until well combined and sticky.

Make Cavity In Halfed Tofu
Next, rinse the bean curd and cut into half. Using a spoon make a cavity in the middle of bean curd.

Fill With Filling Mixture
Fill hole with filling mixture and place 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.

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 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.

Steamed Soft Bean Curd 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. πŸ™‚

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

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

1 tablespoon oyster sauce
1/2 teaspoon sugar

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.


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  • Reply 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. πŸ™‚

  • 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. πŸ™‚

  • 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. πŸ™‚ You’re right about it being healthy. Keep fit ar… only if you don’t eat with rice. πŸ˜›

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