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Cooking Instructions
HAKKA STUFFED TOFU PUFF
LEARN • COOK • SHARE • ENJOY
Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.
READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY
BEST CONSUMED WITHIN FIVE DAYS AFTER PURCHASE
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**
STORAGE TIP: Store your tofu puff and taro purée in a freezer until you are ready to cook.
COOKING TIP: Pan-fry or steam frozen; don not thraw.
STEAM DIRECTIONS - RECOMMENDED
1: REMOVE – stuffed tofu puffs from the sealed package.
2: ADD – 1/2 tablespoon pan-frying oil of your choice to medium size frying pan ( ideally a flat bottom clay pot) over a medium heat.
3: PLACE – the stuffed tofu puffed with the open side down and pan-fry for about 3 minutes until browned and loosely sealed.
4: TURN – the stuffed tofu puffs with the open side up, let it stand on the frying pan (be careful not to prick the tofu puffs; you can use chopsticks or two spoons); turn heat to medium-high.
5: (OPTIONAL) ADD — a splash of Shaoxing cooking wine, rice wine, or dry sherry and let cook, stirring, for about 30 seconds until the wine aroma comes out.
6: POUR — ½ cup of chicken or vegetable stock to the frying pan (rising to half of the tofu puffs; substitute with fine water if you don’t have stock), bring to a boil.
7: COVER— the frying pan with a lid and simmer for 15 minutes over lowest heat, or until the tofu puffs have plumped up and the liquid has become thick and reduced.
8: TRANSFER — to a serving plate or shallow dish, drizzling with the sauce in the pan.
9: ENJOY!
TARO ROOT PURÉE INSTRUCTIONS
1: ADD — 3 cups of cold water to a pot and cover the pot with a lid.
2: TURN — heat to medium to high heat, bring the water to a boil.
3: REMOVE — the lid of the jar containing taro purée, and cover the jar with aluminium foil, seal tightly.
4: PLACE — parchment liner paper into the steam basket, put the jar into the basket and place the steam basket onto the pot.
5: COVER — the pot with a lid, let steam for at least 10 minutes, depending on the power of the stove. Adjust cooking time as needed. You want the taro purée to be steaming hot.
6. REMOVE — the jar from heat, let rest for 1 min and then remove the aluminium foil.
7. (OPTIONAL) TRANSFER — the taro purée to a large round shallow dish or several individual snack bowls, top the purée with ginkgo nuts.
8. DEVOUR and ENJOY! Full-bodied Oolong Tea or Black Tea makes a perfect companion.
Food & Culture
HAKKA CULTURAL FOOD or 客(Kè)家(Jiā)文(Wén)化(Huà)
HISTORY: Taro (Colocasia esculenta) has been known since before the Han period, primarily grown as a root vegetable for its edible, starchy corm…
