Fusion Stuffed Bean Curd Paste

Ingredients

In the original Chinese cuisine, the Fried Stuffed Bean Curd Paste is typically made with ingredients like ground pork, mushrooms, and soy sauce. However, in this fusion recipe, we adapt the dish to Note by Note cuisine by incorporating innovative techniques and ingredients. The stuffing is enhanced with Note by Note flavors, such as concentrated vegetable extracts and synthesized umami compounds, to create a more intense and complex taste profile. Additionally, the frying technique is modified to achieve a perfect balance between crispiness and tenderness, resulting in a unique texture. We alse have the original recipe for Fried Stuffed Bean Curd Paste, so you can check it out.

• 400g (14 oz) bean curd 400g (14 oz) bean curd
• 200g (7 oz) minced meat (chicken, pork, or beef) 200g (7 oz) minced meat (chicken, pork, or beef)
• 100g (3.5 oz) mushrooms, finely chopped 100g (3.5 oz) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon Note by Note vegetable extract 1 teaspoon Note by Note vegetable extract
• 1/2 teaspoon Note by Note umami compound 1/2 teaspoon Note by Note umami compound
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cut the bean curd into rectangular pieces and gently press to remove excess water.
2. 2.
   In a bowl, combine the minced meat, mushrooms, onion, garlic, soy sauce, sesame oil, vegetable extract, umami compound, salt, and pepper. Mix well.
3. 3.
   Take a piece of bean curd and carefully cut a slit in the middle, creating a pocket for the stuffing.
4. 4.
   Stuff the bean curd with the meat mixture, ensuring it is evenly distributed.
5. 5.
   Heat vegetable oil in a deep pan or wok over medium heat.
6. 6.
   Carefully place the stuffed bean curd into the hot oil and fry until golden brown on all sides.
7. 7.
   Remove the fried bean curd paste from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Bean curd — Gently press the bean curd to remove excess water before using it in the recipe. This will help achieve a firmer texture.
• Minced meat — Choose lean cuts of meat for a healthier option. You can also substitute the meat with tofu or textured vegetable protein for a vegetarian version.
• Note by Note vegetable extract — Use a high-quality vegetable extract to enhance the flavors of the stuffing. Adjust the quantity according to your taste preferences.
• Note by Note umami compound — This compound adds a concentrated umami flavor to the dish. Use it sparingly as it can be quite potent.
• Vegetable oil for frying — Use an oil with a high smoke point, such as peanut oil or canola oil, for deep-frying to achieve a crispy texture.

Tips & Tricks

• To ensure the bean curd paste holds its shape during frying, refrigerate the stuffed bean curd for 15-20 minutes before frying.
• Experiment with different fillings such as shrimp, tofu, or a combination of vegetables to create your own unique flavor combinations.
• Serve the fried bean curd paste with a dipping sauce made from soy sauce, vinegar, and chili oil for an extra kick of flavor.
• If you prefer a healthier alternative, you can bake the stuffed bean curd in the oven instead of deep-frying it.
• Leftover fried bean curd paste can be refrigerated and reheated in the oven or air fryer for a quick and delicious snack.

Serving advice

Serve the Fusion Stuffed Bean Curd Paste as a main course accompanied by steamed rice or noodles. Garnish with fresh herbs, such as cilantro or green onions, for added freshness and color.

Presentation advice

Arrange the fried bean curd paste on a serving platter, drizzle with a touch of soy sauce, and sprinkle with sesame seeds for an elegant presentation. Serve with a side of steamed vegetables to create a visually appealing and well-balanced plate.