Ingredients (makes 6-8 pieces)
° 6-8 beancurd puffs, make an incision on 2 sides
° 1 small firm tofu (beancurd), washed, pat dry with kitchen paper and mashed
° 1 shiitake mushroom, chopped
° 1 slice vegetarian ham (optional), chopped
° 20g carrot, peeled and chopped
° 2 sprigs spring onions or coriander leaves, chopped
° ½ fresh chilli (optional), seeded and chopped
° 1 tablespoon self-raising flour
° 1 teaspoon sesame oil
° salt, to taste
° pepper, to taste
° 125ml water
° 1 tablespoon vegetarian oyster sauce
° 1 teaspoon corn flour
° 1 slice ginger (optional), finely chopped
° pepper (optional), to taste
° a small handful spring onions or coriander leaves (optional), chopped
° ¼ fresh chilli (optional), seeded and chopped
1. To make the filling: combine the mashed tofu, vegetarian ham, mushroom, carrot, spring onion/coriander leaves, chilli, flour, sesame oil, salt, pepper and mix well.
2. Scoop a tablespoon of filling and stuff into the beancurd puff pocket.
3. Arrange the stuffed beancurd on a heat-proof plate and steam for 5-8 minutes.
4. To make the sauce: mix all the sauce ingredients in a pot and bring to a boil. Drizzle over the cooked beancurd puff and serve immediately.