Crunchy Tofu And Ginger Pork Puffs With Fermented Chili & Salted Black Plum Sauce Recipe

Name: Crunchy Tofu And Ginger Pork Puffs With Fermented Chili & Salted Black Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound red chiles long, substitute red Fresno or jalapenos; 2 cloves garlic; 1/2 teaspoon salt; 2 teaspoons fish sauce; 1/2 cup water; 1 tablespoon rice vinegar; 1/2 cup plum sauce Lee Kum Kee brand is ideal; 1/4 cup plums 2 oz./5-6pc Chinese black preserved, *Chan Pie Mui; 1 tablespoon water; 1 tablespoon ginger minced; 2 teaspoons mushroom soy sauce dark; 2 teaspoons sesame seed toasted; 2 tablespoons fish sauce; 1 tablespoon ginger minced; 3 ounces water use from hydrating shiitake mushrooms; 2 teaspoons baking powder; 2 tablespoons tapioca starch; 1 tablespoon granulated sugar; 1/4 teaspoon white peppercorns coarsely ground; 12 ounces pork leg 10-15% fat, ground coarsely; 10 grams dried wood ear fungus, about 1/4 cup, soaked, drained, trimmed, cut fine 1/8 inch strips, 35 gm; 10 grams dried shiitake mushrooms about 6-8 caps, soaked, drained, trimmed, cut 1/4 inch dice; 1/4 cup green onions finely chopped; 25 pieces tofu fried, cut in half and folded inside out, you will yield 50 pockets

Servings: persons

1/2 pound red chiles long, substitute red Fresno or jalapenos
2 cloves garlic
1/2 teaspoon salt
2 teaspoons fish sauce
1/2 cup water
1 tablespoon rice vinegar
1/2 cup plum sauce Lee Kum Kee brand is ideal
1/4 cup plums 2 oz./5-6pc Chinese black preserved, *Chan Pie Mui
1 tablespoon water
1 tablespoon ginger minced
2 teaspoons mushroom soy sauce dark
2 teaspoons sesame seed toasted
2 tablespoons fish sauce
1 tablespoon ginger minced
3 ounces water use from hydrating shiitake mushrooms
2 teaspoons baking powder
2 tablespoons tapioca starch
1 tablespoon granulated sugar
1/4 teaspoon white peppercorns coarsely ground
12 ounces pork leg 10-15% fat, ground coarsely
10 grams dried wood ear fungus, about 1/4 cup, soaked, drained, trimmed, cut fine 1/8 inch strips, 35 gm
10 grams dried shiitake mushrooms about 6-8 caps, soaked, drained, trimmed, cut 1/4 inch dice
1/4 cup green onions finely chopped
25 pieces tofu fried, cut in half and folded inside out, you will yield 50 pockets

1
1. Combine chilies, garlic, salt and fish sauce in food processor-chop roughly. Transfer to container, stir in water, cover loosely and ferment at room temperature for 2-3 days - you should see some action in there.
2
2. Transfer to a small sauce pan, bring to a boil and cook for one minute.
3
3. Transfer to a blender with vinegar and puree until very smooth, adding water as needed. Strain and store in squeeze bottle.
4
1. Whisk together the fish sauce, ginger, water, baking powder, tapioca starch, sugar and pepper. Add ground pork, mix well. Marinate in refrigerator for 1 hour.
5
2. Transfer to chilled food processor and puree until very smooth - this will take a couple of minutes. Remove to a bowl and fold in mushrooms and spring onions.
6
3. Cook a sample and adjust seasoning with salt, fish sauce and sugar. If needed adjust texture with vegetable oil and water.
7
4. Fill inside-out tofu with pork mixture-pack very tight and forming a slightly rounded surface
8
1. Deep fry pork puffs at 185c/375F until golden brown and cooked through. Drain on absorbent paper.
9
2. Place fried pork on decorative skewer, drizzle with both sauces and sprinkle with toasted black and white sesame seeds.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 pound red chiles long, substitute red Fresno or jalapenos, 2 cloves garlic, 1/2 teaspoon salt, 2 teaspoons fish sauce, and more.

Yes, Crunchy Tofu And Ginger Pork Puffs With Fermented Chili & Salted Black Plum Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Tofu And Ginger Pork Puffs With Fermented Chili & Salted Black Plum Sauce

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