Crunchy Tofu And Ginger Pork Puffs With Fermented C

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions