Stuffed Yoo Do Fu

I love that dofu that yoo do so well … heh heh.

Ahh, this is an old family recipe. Not from my family, mind you – but I’m sure some family has cooked this before. I’m on a Chinese food roll right now, as I’ve got a backlog of recipes from a good friend and am anxious to try them all out. This one was quite good.

  • 1/2 pound ground pork
  • 1/4 cup chopped cabbage
  • 1/2 jalapeno, serrano, or habanero pepper, chopped
  • 2 tablespoons chopped ginger
  • 3 cloves garlic, mashed and chopped
  • 1 egg
  • soy sauce
  • 1 1/2 cups chicken broth
  • yoo dofu (fried tofu – you can buy it at your Chinese grocery)

Mix all the ingredients other than chicken broth.  Add about 1 tablespoon of soy sauce to the mix and stir well. Slice the yoo dofu on the long side and stuff those bad boys. I had about 3/4 pound of meat and that filled up two dozen dofu triangles (two packages). So make sure you have plenty of dofu – i just made a second batch and froze it so I’ll be able to pull it out for a quick dinner some time instead of going to Taco Bell.

Put a little sesame oil in the bottom of a wok and get it hot.  Add the dofu – I had no problem fitting a dozen in there.  Pour in about a cup and a half of chicken broth, a drizzle of soy sauce, and bring to a boil.  You don’t need to submerge the dofu – just have it halfway up, maybe. Lower heat, cover, and simmer for about 15 minutes. The steam will cook what’s not submerged. Two or three times during the cooking, stir everything up so different parts of the dofu get submerged. This soaks up the chicken broth, offering a real burst of flavor when eaten. The broth should be reduced to almost nothing, and you can remove and serve.

Wok and roll, people!

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