A-gei - Taiwanese Stuffed Tofu Pouches

Ingredients

• 8 pieces of firm tofu pouches 8 pieces of firm tofu pouches
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 50g (1.8 oz) glass noodles, soaked and chopped 50g (1.8 oz) glass noodles, soaked and chopped
• 4 dried shiitake mushrooms, soaked and diced 4 dried shiitake mushrooms, soaked and diced
• 1 small carrot, finely diced 1 small carrot, finely diced
• 1 cup shredded cabbage 1 cup shredded cabbage
• 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 sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 cup dried shrimp, soaked and minced 1/4 cup dried shrimp, soaked and minced
• 2 cups chicken or vegetable broth 2 cups chicken or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 18g, 3g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, glass noodles, diced mushrooms, carrot, cabbage, minced garlic, soy sauce, oyster sauce, sesame oil, sugar, five-spice powder, white pepper, and minced dried shrimp. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Gently open each tofu pouch and stuff them with the filling mixture, ensuring they are well-filled but not overstuffed.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Place the stuffed tofu pouches in the pan and cook until lightly browned on all sides.
4. 4.
   Pour the chicken or vegetable broth into the pan, covering the tofu pouches. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the tofu pouches are tender and the filling is cooked through.
5. 5.
   Remove the A-gei from the pan and serve hot with the sauce of your choice.

Treat your ingredients with care...

• Tofu — Use firm tofu for this recipe to ensure the pouches hold their shape during cooking.
• Dried shrimp — Soak the dried shrimp in warm water for about 10 minutes before mincing them. This will help soften them and enhance their flavor.

Tips & Tricks

• If you prefer a spicier version, add a dash of chili sauce or chili flakes to the filling mixture.
• For a vegetarian option, replace the ground pork with crumbled tofu or textured vegetable protein.
• Serve A-gei with a side of steamed rice or noodles for a complete meal.
• Experiment with different dipping sauces such as sweet and sour sauce or chili garlic sauce to find your favorite flavor combination.
• Leftover A-gei can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve A-gei hot, either as a main course or as part of a Taiwanese-style banquet. Garnish with chopped green onions or cilantro for added freshness and visual appeal.

Presentation advice

Arrange the A-gei on a platter, placing them neatly side by side. Drizzle the sauce over the top and sprinkle some sesame seeds for an extra touch of elegance. Serve with a side of steamed vegetables or pickled radishes to enhance the presentation.