Monday, November 16, 2015

Steamed Ground Meat Tofu

I had originally wanted to make Coral Tofu, which is a 3-in-1 dish.  But, for whatever reason, I ended up with something else.

I'm not exactly sure what the dish is but I based it on a childhood dish - firm steamed eggs but not with eggs, and with the meat on the top (instead of at the bottom).  And, Baguio pechay leaves on the bottom.

I made medium-sized dish for my mom and smaller individual dishes for us.

Hubby put a bit of thick mushroom soy sauce on his portion, because he felt it a bit bland (no salt, remember?) but overall he liked it!

2 blocks of soft tofu
300 to 350 grams lean ground meat
3 to 4 pieces dried mushrooms, rehydrated and diced
2 cloves garlic, grated
half a thumb of ginger, grated
1 egg yolk
1 egg
1 tablespoon milk
2 tablespoon soy sauce, separated
1/2 to 1 teaspoon ground black pepper
2 tablespoons cornstarch
spring onions
Bagiuo pechay leaves

Rinse and drain the tofu.  Cut half of 1 tofu and mash it finely.  Mix with the lean ground meat and diced mushrooms.  Add the grated garlic, grated ginger, egg yolk, 1 tablespoon soy sauce, and black pepper.  Mix lightly, set aside.

Mash the remaining tofu and mix with 1 egg, milk, 1 tablespoon soy sauce pepper, and cornstarch.

Start heating the steamer.

Prepare 6 to 8 custard cups (glass cups that can be used for steaming).  Line the bottom with Baguio pechay leaves (also known as Chinese cabbage).  Divide the mixtures into 6 to 8, depending on your custard cups (I made 5 individual servings and 1 double serving).  Place the tofu mixture on top of the pechay leaves and place the meat mixture on top of the tofu,

Steam on medium heat for 10 to 15 minutes.  Garnish with sliced spring onions.

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