Smoked Bean Curd Medallionsstuffing And Wine Reduction Food
SMOKED BEAN CURD MEDALLIONS/STUFFING AND WINE REDUCTION.
Make and share this Smoked Bean Curd Medallions/Stuffing and Wine Reduction. recipe from Food.com.
Provided by drhousespcatcher
Categories Soy/Tofu
Time 50m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- medallions:.
- Preheat oven to 400F while greasing 12 ramekins.
- Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
- Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
- Season to taste. Divide evenly between the 12 ramekins and press down well.
- Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
- Turn out onto 6 individual serving plates.
- Stuffing:.
- Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
- Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
- Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate.
- Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
- Wine Reduction:.
- Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
- When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
- Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.
STUFFED BEAN CURD
Make and share this Stuffed Bean Curd recipe from Food.com.
Provided by Kim Ong
Categories Chinese
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the filling -------------------.
- Add 1 to the minced pork and mix until completely blended and smooth.
- Add in the mushrooms, sweet onions and corn flour and mix well.
- For the beancurds --------------.
- Pat beancurd dry.
- Heat oil in pan.
- Place in the beancurds for deep-frying.
- Remove and drain when skin turns golden.
- Allow beancurd to cool slightly.
- Laterally cut the beancurd to make a slit on the side about more than half its length.
- (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
- Heat 1 tbsp oil in a big saucepan.
- Stir-fry the sweet onion slices until fragrant.
- Add 2 and the beancurds.
- Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
- Add mixture 3 to thicken the gravy.
- Stir well.
- Add the corriander leaves.
- Stir for a while then remove to serve.
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