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Stuffed Tofu recipe from Wuthering Waves

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WRITTEN RECIPE

INGREDIENTS

Stuffed Tofu
2 tofu block packages
80g ground pork
80g minced shrimp
50g dried shiitake mushrooms
1 inch garlic piece, diced
2 garlic cloves
1 tbsp soy sauce
1 tsp sesame oil
1 tsp corn starch
1 tsp sugar

Sauce
2 garlic cloves, grated
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp corn starch
1 tsp sugar
1 tsp white pepper

Toppings
Green onions, finely chopped
Red chili pepper, finely chopped

DIRECTIONS

Rehydrate dried mushrooms in a bowl of water one hour in advance. KEEP MUSHROOM WATER
Drain water from tofu packages. Line a tray with paper towel and place tofu. Cover with another paper towel. Cover with a large flat tray and weigh down using a weight (water gallon, large can, etc)
Allow tofu to drain for 30 minutes
Cut tofu into square sections, ~1 inch thick
Using a small knife, cut a small square in the center of each tofu section and remove filling. Keep filling for other recipes
Mince rehydrated mushrooms, ginger, and garlic. Use food processor if desired.
In a large bowl, combine ground pork, minced shrimp, mushroom mixture, soy sauce, sesame oil, corn starch, and sugar
Mix with your hands or a spoon until one cohesive mass forms
Place a small amount of filling (~1 tsp) into the center of each tofu. You want a bit of the filling to stick out. Continue until all tofu are filled
Preheat a pan on medium heat
Add oil
Fry tofu, stuffing side down, for 2-3 minutes, until stuffing is browned
Flip and fry other side of tofu for 2-3 minutes
Fry all the sides of the tofu for 1 minute per side
For sauce, combine mushroom water, soy sauce, oyster sauce, corn starch, sugar, and white pepper in a bowl
In a pan, stir fry grated garlic in oil on medium low heat
Add sauce and simmer for a few minutes to thicken
To plate, add a base layer of the sauce onto the plate. Place 7 stuffed tofu on sauce and garnish with green onion and red chili

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