Assorted Honeycomb Tofu
This dish features silky tofu filled with a savory mixed stuffing, resembling a honeycomb. It offers rich flavors and layered textures, making it a visually stunning and delicious banquet specialty.
Ingredients
17 items- Firm tofu 300 g
- Ground pork 50 g
- Shrimp 50 g
- Dried shiitake mushrooms 2
- Carrot 20 g
- Water chestnuts 2
- Scallion 5 g
- Ginger 3 g
- Light soy sauce 1 tbsp + 1 tsp
- Cooking wine 1 tbsp
- Salt to taste
- White pepper 1/4 tsp
- Egg 1/2
- Cornstarch 1 tbsp + 1 tsp
- Broth or water 1 cup
- Sesame oil a few drops
- Green peas 4
Nutrition
Steps （6 steps）
Cut firm tofu into 4 blocks, each about 4 cm square and 2.5 cm thick. Using a melon baller or small spoon, gently scoop out a shallow well (approx. 2 cm wide, 1 cm deep) from the center of one side of each block, creating a honeycomb-like cavity. Be careful not to pierce the bottom. Set aside the removed tofu for other uses.
Soak 2 dried shiitake mushrooms in warm water for 30 minutes until softened; squeeze dry and mince finely. Flatten 50 g shrimp with knife side and mince into paste. Finely mince 50 g ground pork again to improve binding. Peel and mince 20 g carrot and 2 water chestnuts. Combine all filling ingredients (pork, shrimp, mushroom, carrot, water chestnut) in a bowl. Add minced scallion (5 g), ginger (3 g), light soy sauce (1 tbsp), cooking wine (1 tbsp), salt (1/2 tsp), white pepper (1/4 tsp), half beaten egg, and cornstarch (1 tsp). Stir vigorously in one direction for about 2 minutes until the mixture is sticky and springy. Let marinate for 10 minutes.
Sprinkle a thin layer of cornstarch (about 1/4 tsp) onto the inner surface of each tofu cavity; this helps the filling adhere. Using a spoon, evenly fill each cavity with the prepared filling, smoothing the top so it forms a slight mound. Gently press a green pea into the center of each mound for decoration.
Place the stuffed tofu blocks in a shallow steaming dish, leaving space between them. Bring water in a steamer to a boil, put the dish in, and cover. Steam over high heat for 3 minutes to set, then reduce to medium heat and steam for another 12 minutes (total 15 minutes), until the filling is fully cooked and the tofu looks slightly puffed and tender. Turn off the heat and let rest covered for 2 minutes to prevent collapsing. Reserve the steaming liquid.
Carefully pour the reserved steaming liquid into a small saucepan (about 1/2 cup); add broth or water to make 1 cup if needed. Add light soy sauce (1 tsp) and salt (1/4 tsp). Bring to a boil over medium heat, then reduce to low. Combine 1 tbsp cornstarch with 2 tbsp water to make a slurry; slowly drizzle into the sauce while stirring constantly, until the sauce becomes translucent and thick enough to coat the back of a spoon. Finish with a few drops of sesame oil.
Using a spatula, carefully transfer the steamed tofu blocks to a serving plate, keeping them intact. Pour the prepared sauce evenly over each piece. Garnish with chopped scallions or cilantro leaves. Serve immediately while hot for the best texture and flavor.
Tips
1. Choose firm tofu (pressed tofu) which holds shape better and is easier to hollow out. 2. Stir the filling in one direction until it becomes springy for a smoother texture. 3. Adjust steaming time according to the size of the tofu pieces; the filling must be cooked through. 4. Make a thin sauce rather than a thick one; a light sauce complements the delicate taste of tofu.
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