- 500g firm tofu
- 3 Tbsp Lee Kum Kee Premium Light Soy Sauce, to flavour
- 4 Tbsp cornflour
- 2 Tbsp vegetable oil
- 1 spring onion, finely sliced, to garnish
- A hand full of coriander, to garnish
- 100g prawns, raw and minced up into a paste with a cleaver 100g minced pork
- 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
- ½ Tbsp Shaoxing wine
- ½ spring onion, finely chopped
- 1 knob of ginger, ½cm in length, finely chopped
- 1 Tbsp cornflour
- ¼ tsp sugar
- 1 pinch of ground white pepper
- 1 handful of coriander, finely chopped
- Knead all the stuffing ingredients together in a mixing bowl.
- To combine the stuffing well, scoop up the filling from the mixing bowl in a cupped hand and throw the mix back into the mixing bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth texture when biting into the meat. Repeat this process 5–6 times, in order to tenderise the mix and combine well.
- Slice the tofu into 4 x 4 x 2cm squares. Carefully scoop out a ‘crater’ in the middle of each square of tofu and lightly dust with cornflour (roughly a ¼ tsp of cornflour will be sufficient for each square).
- Fill each tofu crater carefully with 1 heaped teaspoon of your stuffing mix. Any excess stuffing mix can be rolled into small meatballs and steamed alongside the tofu, so there is nothing wasted.
- Set up a steamer over a pan of simmering water. Place the tofu squares on a heatproof plate or other surface that can fit into the steamer, then steam over a high heat for 10 minutes.
- Once the tofu is cooked, heat the vegetable oil in a wok over a high heat and bring to smoking point. Once smoking hot, scatter the finely sliced spring onion and a little coriander onto the tofu squares and pour the hot oil over the top.
- Season generously with the Lee Kum Kee Premium Light Soy Sauce and serve hot.