Steamed Stuffed Tofu

Description:
Brandon makes it a habit to buy tofu whenever he goes to Banawe, and I'm happy that he does. This dish is easy to make and it is so comforting, especially now that we're having cooler nights. I have to acknowledge Trixie who did all the mixing and shaping of the balls for the stuffing. She is such a darling in the kitchen.

Ingredients:
4-6 large cubes of firm tofu (not tokwa), cut into smaller cubes
Light soy sauce

For the filling:
150 grams ground lean pork
1 small carrot, minced
1 Tbsp. hibe, rinsed, soaked and finely minced (Fresh minced shrimps can replace hibe too, for a more flavorful stuffing.)
1 dried shiitake mushroom, rinsed, soaked and finely minced
1 Tbsp. oyster sauce
2-3 Tbsp, camote starch



Directions:
Place cubed tofu in a heat-proof dish. Using a teaspoon, scoop out the top portion of the tofu to make an indention or a small hole. Be careful not to break the tofu apart. Set aside.

Combine all the ingredients for the filling, adding more camote starch if the mixture seems a little wet. Take note that the filling will be a little salty because of the hibe and oyster sauce, which is really my intention, to compliment the bland taste of the tofu. Make the filling mixture into small balls, then place on top of the tofu squares.

Pour about 2 teaspoons of light soy sauce at the base of the dish, to add more flavor to the tofu.

Steam for about 20-30 minutes, or until the filling is cooked.