Stuffed Bean Curd Recipe

Name: Stuffed Bean Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces square bean curd (The one with a hard outer skin); oil; 200 g finely minced pork; 1/2 cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced; 1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine; 1 1/2 tablespoons water; 1/4 teaspoon salt; 1/2 teaspoon sesame oil; 1 dash white pepper; 1 tablespoon sweet onion, chopped; 1 tablespoon cornflour; 1/2 cup sweet onion, sliced; 1 1/2 cups stock; 3 tablespoons soy sauce; 1 teaspoon msg or 1 teaspoon sugar; 1/2 tablespoon cornflour; 1 1/2 tablespoons water, mix with corn flour; coriander leaves, chopped

Servings: persons

8 pieces square bean curd (The one with a hard outer skin)
oil
200 g finely minced pork
1/2 cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced
1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine
1 1/2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 dash white pepper
1 tablespoon sweet onion, chopped
1 tablespoon cornflour
1/2 cup sweet onion, sliced
1 1/2 cups stock
3 tablespoons soy sauce
1 teaspoon msg or 1 teaspoon sugar
1/2 tablespoon cornflour
1 1/2 tablespoons water, mix with corn flour
coriander leaves, chopped

1
For the filling -------------------.
2
Add 1 to the minced pork and mix until completely blended and smooth.
3
Add in the mushrooms, sweet onions and corn flour and mix well.
4
For the beancurds --------------.
5
Pat beancurd dry.
6
Heat oil in pan.
7
Place in the beancurds for deep-frying.
8
Remove and drain when skin turns golden.
9
Allow beancurd to cool slightly.
10
Laterally cut the beancurd to make a slit on the side about more than half its length.
11
(Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
12
Heat 1 tbsp oil in a big saucepan.
13
Stir-fry the sweet onion slices until fragrant.
14
Add 2 and the beancurds.
15
Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
16
Add mixture 3 to thicken the gravy.
17
Stir well.
18
Add the corriander leaves.
19
Stir for a while then remove to serve.

212

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 18 ingredients. The key ingredients include: 8 pieces square bean curd (The one with a hard outer skin), oil, 200 g finely minced pork, 1/2 cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced, and more.

Yes, Stuffed Bean Curd falls under the Meat & Poultry 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!

Stuffed Bean Curd

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions