Jiangxi-style Stuffed Tofu Pouches

Ingredients

While the original Taiwanese A-gei features tofu pouches stuffed with glass noodles and served with a spicy sauce, the Jiangxi-style Stuffed Tofu Pouches have a different filling and cooking method. The Jiangxi version incorporates ground meat, mushrooms, and aromatic spices into the filling, resulting in a heartier and more savory taste. Additionally, the tofu pouches are steamed instead of deep-fried, giving them a softer and more delicate texture. We alse have the original recipe for A-gei, so you can check it out.

• 8 tofu pouches 8 tofu pouches
• 200g ground meat (pork or chicken) 200g ground meat (pork or chicken)
• 50g mushrooms, finely chopped 50g mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon Shaoxing wine 1 teaspoon Shaoxing wine
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup chicken broth 1/4 cup chicken broth
• 1 green onion, finely chopped 1 green onion, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground meat, mushrooms, garlic, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt. Mix well.
2. 2.
   Gently open each tofu pouch and stuff them with the meat mixture, ensuring they are evenly filled.
3. 3.
   Place the stuffed tofu pouches in a steamer basket and steam over high heat for 15 minutes.
4. 4.
   While the tofu pouches are steaming, heat vegetable oil in a pan over medium heat. Add the green onion and sauté for 1 minute.
5. 5.
   Pour in the chicken broth and bring to a simmer. Cook for an additional 2 minutes.
6. 6.
   Remove the steamed tofu pouches from the steamer and transfer them to a serving dish.
7. 7.
   Pour the hot chicken broth mixture over the tofu pouches.
8. 8.
   Garnish with additional chopped green onions, if desired.
9. 9.
   Serve hot and enjoy the flavorful Jiangxi-style Stuffed Tofu Pouches.

Treat your ingredients with care...

• Tofu pouches — Gently handle the tofu pouches to prevent them from tearing while stuffing. If the tofu pouches are too delicate, you can briefly dip them in hot water to soften before filling.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Ground meat — Choose lean ground meat for a healthier option. You can also use a combination of pork and chicken for a more flavorful filling.
• Mushrooms — Use fresh mushrooms such as shiitake or cremini for the best taste and texture.
• Chicken broth — Opt for low-sodium chicken broth to control the saltiness of the dish.

Tips & Tricks

• To enhance the flavor, marinate the ground meat mixture for 30 minutes before stuffing the tofu pouches.
• For a spicier kick, add a few drops of chili oil or sprinkle some red pepper flakes over the finished dish.
• Serve the Jiangxi-style Stuffed Tofu Pouches with steamed rice or noodles for a complete meal.
• Experiment with different fillings by adding vegetables like carrots or water chestnuts for added crunch.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve the Jiangxi-style Stuffed Tofu Pouches as a main dish accompanied by steamed rice or noodles. Garnish with additional chopped green onions for a fresh and vibrant touch.

Presentation advice

Arrange the stuffed tofu pouches on a serving platter, drizzle the hot chicken broth mixture over them, and sprinkle with chopped green onions. The golden-brown tofu pouches filled with the savory meat mixture will be visually appealing and inviting.