Tomato Bean Curd


1/2 lb. Mashed bean curd

2 oz. Minced pork.

1 tbsp. Minced ham.

1 tbsp.

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Minced dried shrimp.

1/2 oz. Minced cooked chicken.

6 dried mushrooms soaked in water and minced.

4 egg whites.

Salt to tasfe.

1 tsp. Each minced ginger and scallion.

2 tbsp. Lard.

2 tbsp. Cornstarch.

4 tomatoes.

1 cup clear broth.

1 tsp- sherry To Prepare:

1. Combine bean curd, pork, ham, shrimp, chicken, mushrooms, egg whites, salt, ginger, scallion, lard and 1 tbsp. Cornstarch.

2. Core the tomatoes and remove pulp and fill in the bean curd mixture. Seal the hole with cornstarch and steam for 10 minutes.

3. Bring broth to a boil and add sherry, salt, and thicken with cornstarch. Add lard and pour over tomatoes. Serve.

Post tags, egg tofu dish, egg tofu recipe chinese, tofu tomato stir fry, tomato garlic tofu, tomato tofu vietnamese.

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