1lb Firm Tofu
4 Tbsp of corn starch
2 tbsp of vegetable oil (I highly recommend Organic Avocado oil for a healthier fat)1 Green Onion (Spring Onion, Scallion)
1 bunch of fresh cilantro, rough chop (Split in two, see stuffing ingredients)
3 tbsp of Light Soy Sauce (for the Gluten Free folks Tamari Soy OR Coconut Aminos)
1 Tablespoon of finely chopped ginger
1 Spring Onion, Green Only finely chopped
1/2 Rough Chopped Cilantro (other half from the above ingredient list)
1/2 lb of ground pork (OR 1/2 pound of raw shrimp, finely minced into paste OR feel free to combine both proteins
1/4 lb of ground pork and 1/4lb of ground raw shrimp)
1 tbsp of Low Sodium Soy Sauce (or Tamari or Coconut Aminos for GF)
1/2 tsp of Rice Wine
1/4 tsp granulated sugarpinch of pepper
1 tbsp corn starch
Leaves of Nappa Cabbage or Parchment Paper for the Steamer Basket
Directions:Massage all the of the stuffing ingredients together well in a mixing bowl. Mix the stuffing well as to fully incorporate all the ingredients that makes this into a fine smooth mixture to keep the stuffing more intact while stuffed. Set the stuffing aside to let it sit and marinate for a couple of minutes.
In the meantime, cut the Tofu in 1.5 x 1.5 inch squares. Using a melon baller, carefully scoop a small crater from each Tofu square. Dredge each square in cornstarch.
Fill each crater with about a teaspoon of the protein filling (note: you can use a mini ice cream scooper to keep the filling in consistent. Any extra filling just roll into mini bite size meatballs and place aside reading for cooking.
Set up a steamer basket (or a Bamboo Steamer) over a pot of simmering water. Place the Nappa Cabbage leaves over the steamer basket (or strips of parchment paper) and then gently place the stuffed tofu (and extra meatballs) inside. Cover the lid and steam for at least 10 minutes until the protein filling is fully cooked and firm to the touch.
Plate and garnish with chopped cilantro and green onions and enjoy!!
Recipe is inspired by Lee Kum Kee Products.