Henry Hugh's Cantonese stuffed tofu from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • chawkins on July 17, 2020

    Very good. The stuffing was very flavorful with the dried shrimp and the scallions added. I did not removed and discard some of the tofu from the slit and I was able to get all the stuffing in there without incident, but my box of tofu was 19oz, slightly bigger than the 14 oz called for. I also flipped the tofu one time more than called for, so both flat sides got a chance to braise in the sauce.

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