Beef stuffing 300g Braised tofu 1000 grams
Onion Appropriate amount Salt Appropriate amount
Ginger Appropriate amount tempeh 20 grams
Cooked vegetable oil 40g White pepper A little
Oyster sauce A little Light soy sauce A little
Flavored Water Zanthoxylum bungeanum A little
Fragrant leaves A little
How to make thick tofu Old Tongzhou snacks: Illustration of making thick tofu 1

Step 1

After buying the marinated tofu, you need to control the moisture first, which will take about an hour. Old Tongzhou snacks: Illustration of how to make thick tofu 2

Step 2

While the tofu is drying out, let's make the filling. First make spice water, soak the peppercorns and bay leaves in boiling water, let cool and set aside. Old Tongzhou Snacks Illustration of Making Tofu 3

Step 3

Chop green onions, ginger, and tempeh separately and set aside Old Tongzhou snacks: Illustration of how to make thick tofu 4

Step 4

Pour the cool spice water into the beef filling in small amounts and several times, and beat vigorously in one direction. After each pouring of the spice water, stir until all the spice water is absorbed before the next time. The meat filling for making stuffed tofu should not be too thin, so as long as the meat is tender, it should not be too much water. For 300g of beef filling, I basically used less than 150g of spice water. Old Tongzhou snacks: Illustration of making thick tofu 5

Step 5

Then add minced green onion, minced ginger, minced black bean, oyster sauce, light soy sauce, white pepper, salt, cooked oil, sesame oil, and stir evenly in one direction. Because I don’t like the fishy smell of raw oil, I heat the vegetable oil and let it cool down. Add to meat filling Old Tongzhou Snacks Illustration of Making Tofu 6

Step 6

Crush the water-controlled tofu into pieces and make it into a puree. It is best not to have any particles. The more broken it is, the better it will be when stuffing. Old Tongzhou Snacks: Illustration of Making Tofu 7

Step 7

Take a small lump of mashed tofu and pat it into a small round cake in your hand Old Tongzhou Snacks Illustration of Making Tofu 8

Step 8

Wrap the meat filling. Tofu is not sticky so it is not easy to wrap. Just cover the meat filling with tofu and wrap it into a ball. Old Tongzhou snacks: Illustration of how to make thick tofu 9

Step 9

After wrapping, gently smash the tofu dumplings back and forth a few times between your hands. The tofu will become smooth and firm. Old Tongzhou Snacks: Illustration of Making Tofu 10

Step 10

Put the wrapped dumplings on the "cover curtain". In my dialect, I don't know what they call it or the scientific name. I just want you to understand. It's just the thing used to put the dumplings. Let it sit for a while and the tofu dumplings will be ready. It will become firmer and it will be OK in about 20 minutes. Old Tongzhou snacks: Illustration of making thick tofu 11

Step 11

Heat oil in a pan, put the prepared tofu dumplings into the pan, fry one side until golden brown, then flip over. Do not flip the dumplings back and forth, otherwise they will break easily. When the tofu dumplings can shake easily, it proves that they are ready to be flipped. Old Tongzhou Snacks Illustration of Making Tofu 12

Step 12

Fry one side until golden brown, then flip over, and fry the other side until golden brown, with low heat throughout. Old Tongzhou Snacks Illustration of Making Tofu 13

Step 13

When the tofu comes out of the pot, you can eat it directly. Eat one while it's still hot. The tofu on the outside is crispy and tender, and the beef inside is springy. When you bite into it, the soup will come out. It's so delicious! You can also freeze the thick tofu and eat it steamed, stewed or eaten. In short, it’s delicious✌️ Cooking tips for thick tofu

1. When stirring the meat stuffing with spice water, be sure to wait until the spice water is completely cool. Do not add too much spice water in the meat filling, just stir it up. 2. The tofu must be broken into small pieces. It is best to make it into a puree. 3. When frying tofu, be sure not to turn it back and forth. Be sure to wait until one side is golden brown before turning it over