Cherry & Dennis Helper Habitat
Guangxi Stuffed Tofu Peppers
廣西釀椒
Recipe overview
Green peppers are filled with pressed firm tofu, shiitake and water chestnuts, steamed through then finished with a thin sauce.
01
Ingredients
Main ingredients
- 8, about 480 g Green peppers
- 400 g Firm tofu
- 100 g Fresh shiitake
- 100 g Water chestnuts
- 20 g Spring onion
Filling seasoning
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1 tsp Sesame oil
Light sauce
- 250 ml Stock
- 1 tbsp Light soy sauce
- 2 tsp Cornflour
- 2 tbsp Cold water
02
Tools
- Clean cloth, weight and large bowl
- Chopping board, chef's knife and fork
- Measuring spoons, jug and whisk
- Steamer and rimmed heatproof dish
- Small saucepan, wooden spoon and probe thermometer
03
Steps
Step 1
1. Press firm tofu 15 minutes in a clean cloth to remove excess water
Press firm tofu 15 minutes in a clean cloth to remove excess water.
Step 2
2. Finely dice shiitake and water chestnuts; mince spring onion
Finely dice shiitake and water chestnuts; mince spring onion.
Step 3
3. Break tofu into small crumbs with a fork, leaving no large wet lumps
Break tofu into small crumbs with a fork, leaving no large wet lumps.
Step 4
4. Mix tofu, shiitake, water chestnuts, spring onion, salt, white pepper and sesame oil
Mix tofu, shiitake, water chestnuts, spring onion, salt, white pepper and sesame oil.
Step 5
5. Cut a lengthwise opening in each green pepper and remove seeds without splitting it
Cut a lengthwise opening in each green pepper and remove seeds without splitting it.
Step 6
6. Pat pepper cavities dry so the filling adheres
Pat pepper cavities dry so the filling adheres.
Step 7
7. Press filling firmly into each pepper, leveling the opening
Press filling firmly into each pepper, leveling the opening.
Step 8
8. Set peppers in a shallow heatproof dish with openings facing up
Set peppers in a shallow heatproof dish with openings facing up.
Step 9
9. Bring steamer water to a full rolling boil before inserting dish
Bring steamer water to a full rolling boil before inserting dish.
Step 10
10. Steam covered over high heat for 12 minutes
Steam covered over high heat for 12 minutes.
Step 11
11. Whisk cornflour with cold water; boil stock and soy, then stir in slurry until lightly thick
Whisk cornflour with cold water; boil stock and soy, then stir in slurry until lightly thick.
Step 12
12. Check peppers are tender and filling reaches 75°C; spoon thin sauce over and serve
Check peppers are tender and filling reaches 75°C; spoon thin sauce over and serve.
Common mistakes
- Wet tofu makes a loose, watery filling.
- Filling slips from pepper cavities that were not patted dry.
- Cornflour clumps if added directly to hot stock instead of mixed with cold water.
- Starting in a weak steamer can leave the filling below 75°C after 12 minutes.
Tips
Press tofu and dry pepper cavities so filling stays firm. Keep the finishing sauce thin.
