Recipes : Meatball Sauce Szechuan Tofu
300 gram tofu
150 grams of peeled shrimp, chopped
2 tablespoons corn starch
½ teaspoon pepper
1 teaspoon salt
3 tablespoons cooking oil
1 pc onion, sliced thin
3 cloves garlic, roughly chopped
2 cm ginger, crushed
50 grams of dried chilies, chopped
2 teaspoons cornstarch, dissolved in 2 tablespoons water
1 stalk green onion, thinly sliced
50 g cashew nuts, toasted
2 tablespoons soy sauce
2 tsp sesame oil
3 tablespoons oyster sauce
3 tablespoons chili sauce
How to make:
- Meatballs tofu: Blend all ingredients. Pour into 18×18x3 cm baking pan lined with plastic and smeared the oil.
- Steam the dough in a preheated steamer for 30 minutes. Remove and let cool. Cut meatballs the size of 3×3cm. Set aside.
- Szechuan sauce: Heat oil and saute onion and garlic until fragrant and cooked. Enter the ginger, dried chili peppers, and sauce mixture and stir well. Cook briefly.
- Enter the meatballs and stir well. Cook briefly, pour the cornstarch solution while stirring. Cook until boiling. Shortly before his appointment, enter your scallions and cashew nuts and stir well. Remove and serve.
For 4 portions