ezRecipe-Zee: Cooking Recipe: How to make "Pile Of Gold" Tofu Stuffed With Shrimp

"Pile Of Gold" Tofu Stuffed With Shrimp

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Date Added:	November 20, 2008
Calories:
Serves:	16
Prep. Time:	0:00
Category:	Appetizers, Ethnic, Copy Cat / Restaurant

Ingredients:

2     packages      firm tofu - (14 oz ea)
2     cups          warm water
2 1/4 teaspoons     salt
1/4   pound         shelled large shrimp
1     small         egg white
1     dash          freshly-ground white pepper
1     teaspoon      sesame oil
1     teaspoon      cornstarch
3     cups          oil
2     tablespoons   thinly-sliced green onion
                    === GRAVY ===
1     tablespoon    cornstarch
1     tablespoon    cold water
1     cup           chicken broth
1     tablespoon    oyster sauce

Directions: one line for each direction. When saved the lines will be numbered.

Cut each block of tofu into 8 (1 1/2 by 3/4-inch) squares. Scoop tofu from the center of each square so there's a hole in the middle, and reserve the scooped-out tofu. Set the tofu squares upside-down on a cloth to drain the excess water.
Place the water in a bowl and add 2 teaspoons of the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain. Pat dry on paper towels to remove the excess water.
Using a sharp knife or food processor, mash the shrimp to a paste. Blend with the egg white, the remaining 1/4 teaspoon salt, pepper, sesame oil and cornstarch. With a fork, mash half of the scooped-out tofu and add to the shrimp mixture. Put a little less than a teaspoon of the mixture in each square of tofu. Repeat until all the pieces are filled.
Heat the oil in a deep-sided pan (so the oil doesn't boil over from the excess moisture in the tofu) to 350 degrees. Add 1 piece of tofu at a time to prevent them from sticking together. Do not overcrowd the pan. Deep-fry 1 to 2 pieces at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels when done.
For the Gravy: Mix the cornstarch with the water in a small bowl. Bring the chicken broth and oyster sauce to a boil in a small saucepan and add the cornstarch mixture. Stir until thickened, about 1 minute, then remove from the heat.
Pour the Gravy over the tofu and garnish with the green onion.
This recipe yields 16 pieces.
Each piece: 69 calories; 153 mg sodium; 8 mg cholesterol; 4 grams fat; 2 grams carbohydrates; 6 grams protein; 0.20 gram fiber.
Comments: Use a deep enough pan or wok to deep-fry. Tofu contains a lot of water, and spattering can occur. We recommend frying 1 to 2 pieces at a time to maintain high heat. This dish is referred to as "Pile of Gold" and is often served for Chinese New Year banquets.

Notes:
Recipe from "Everyday Chinese Cooking" by Leeann Chin (Clarkson Potter, $22)

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* The Los Angeles Times, 01-24-2001