Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/2 cup of tuak (Indonesian fermented rice wine)
- 1/2 cup of ground pork
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
Special equipment needed:
- Small bowl
- Large bowl
- Spoon
- Knife
- Cutting board
- Skillet
- Slotted spoon
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tofu block in half horizontally to make two thin slabs. Use a spoon to scoop out the center of each slab, leaving a 1/2-inch border around the edges. Reserve the scooped-out tofu in a large bowl.
3. In a small bowl, mix together the tuak, soy sauce, sesame oil, sugar, salt, and black pepper.
4. In the large bowl with the reserved tofu, add the ground pork, chopped scallions, chopped cilantro, and the tuak mixture. Mix well.
5. Use a spoon to stuff the tofu slabs with the pork-tuak mixture. Press the mixture down gently to fill the tofu slabs completely.
6. Sprinkle cornstarch over the stuffed tofu slabs.
7. Heat the vegetable oil in a skillet over medium-high heat. Add the stuffed tofu slabs and cook until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to transfer the tofu slabs to a baking sheet.
8. Bake the stuffed tofu slabs in the preheated oven for 10-12 minutes, until heated through and crispy on the outside.
9. Serve hot with your favorite side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 3g
Cholesterol: 30mg
Sodium: 450mg
Total carbohydrate: 13g
Dietary fiber: 1g
Total sugars: 3g
Protein: 16g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Tuak can be substituted with Chinese rice wine or dry sherry.
- Scallions can be substituted with chopped onions or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Vegetarian option: Substitute ground pork with crumbled tofu or chopped mushrooms.
- Spicy option: Add chopped chili peppers or red pepper flakes to the pork-tuak mixture.
- Gluten-free option: Use gluten-free soy sauce and cornstarch.
Tips and tricks:
- Use a sharp knife to cut the tofu block in half horizontally.
- Be gentle when scooping out the center of the tofu slabs to avoid breaking them.
- Mix the pork-tuak mixture well to ensure even distribution of flavors.
- Sprinkling cornstarch over the stuffed tofu slabs helps to create a crispy crust.
- Use a non-stick skillet to prevent the stuffed tofu slabs from sticking.
- Serve the stuffed tofu slabs immediately after baking to maintain their crispiness.
Storage instructions:
Leftover stuffed tofu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed tofu, preheat the oven to 350°F. Place the tofu slabs on a baking sheet and bake for 10-12 minutes, until heated through.
Presentation ideas:
Serve the stuffed tofu slabs on a platter garnished with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro.
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
- Green salad
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy
- Pickled cucumbers
- Green salad with sesame dressing
Troubleshooting advice:
- If the stuffed tofu slabs break during cooking, use a spatula to carefully flip them over.
- If the stuffed tofu slabs are not crispy enough, increase the baking time by a few minutes.
Food safety advice:
- Use a meat thermometer to ensure that the ground pork is cooked to an internal temperature of 160°F.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Tuak is a traditional Indonesian alcoholic beverage made from fermented rice. It is commonly consumed in Bali, Java, and other parts of Indonesia.
Flavor profiles:
The stuffed tofu has a savory and slightly sweet flavor from the pork-tuak mixture, with a crispy texture on the outside and a soft texture on the inside.
Serving suggestions:
Serve the stuffed tofu as a main dish with steamed rice and your favorite side dishes.
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Region: Indonesian