It’s Monday and I’m lucky I got home early from work. I hitched with my officemate who’s going the same way I am going. Just a few minutes walk and a tricycle ride and I’m home.
When I got home, my mom already started cooking my packed lunch for tomorrow. She is cooking tokwa’t baboy or deep fried pork and tofu with soy vinegar sauce. She already started cooking the meat and another strike of luck for me, she hasn’t touched the tofu. I quickly changed my clothes and took over the kitchen.
This recipe came out of nothing. I’m tired of the usual tokwa’t baboy and thought of another way to serve pork and tofu. Then I remembered reading from a blog about stuffed tofu or mafu tofu. Aha! I’m going to make my version.
To start with the mafu tofu, I cooked the meat asado-style. I sliced the tofu into two parts cutting along the middle horizontally. I thickened the sauce of the pork asado and stuffed it in the middle of the tofu and wrap the seaweed wrapper around it. Steamed it for 20 minutes and it’s done.
1/4 kilo Pork Belly, cut into half inch strip
2 cups Water
5 cloves Garlic, chopped
2 Tablespoons Oyster Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Brown Sugar
2 pieces Star Anise
salt and pepper
1 Tableapoon Flour
3 Tablespoon Water
4 pieces Tofu, 2×2 inch cube
4 pieces Seaweed Wrapper, 2×8 inch strip
1 piece Egg, beaten
Chinese Parsley to garnish
In a shallow saucepan, combine pork, water, garlic, oyster sauce, soy sauce and star anise. Season with salt and pepper. Simmer until pork is tender and reduce sauce to one cup. Add water if necessary if meat is not yet tender.
Take out the star anise. Combine flour and water and mix well. Slowly add into the meat filling with continuous mixing until desired consistency is achieved. Set aside to cool.
Slice the cubed tofu horizontally. Lay down the seaweed wrapper strip. Dip your finger into the beaten egg and light brush the seaweed wrapper. This will help to seal the the halved tofu. Place the bottom half of the tofu at the center of the strip. Place a spoonful of the meat filling and place the top half of the tofu on top of the meat filling. Enclose this by pulling up the seaweed strip to seal the top and lower half of the tofu.
Do the same with the remaining tofu. Place the prepared stuffed tofu in a shallow plate brushed with cooking oil. Pour the remaining filling on top of the tofu and garnish with chopped Chinese parsley. Steam for 20 minutes and serve.
Mafu Tofu for tomorrow’s lunch.