Hakka Stuffed Tofu Puff
These products are being offered on a promotional basis to share with you the Chinese Hakka culture or 客家文化 and its dishes made with taro root, which is also a mid-summer season vegetable. Pickups and deliveries for these products will be limited to the period beginning July 17th and ending on July 30th (first come first serve). You can find more details by visiting our shop online.
4 oz or 120 g / puff (4 pcs/ savory), presented by Yuxuan Cai, Historian and Food & Culture Educator
8 oz or 226 g / taro jar (sweet)
Package:
Pre-packed
Main Ingredients:
Duck prosciutto, beef bresaola, dry shrimp, taro root, water chestnut, shiitake, pearl onion, scallion, goose fat, and fish sauce.
Taro root, goose fat, sugar, mineral water and ginkgo nut.
Contain shrimp, fish sauce, and ginkgo nut.
These products are being offered on a promotional basis to share with you the Chinese Hakka culture or 客家文化 and its dishes made with taro root, which is also a mid-summer season vegetable. Pickups and deliveries for these products will be limited to the period beginning July 17th and ending on July 30th (first come first serve). You can find more details by visiting our shop online.
4 oz or 120 g / puff (4 pcs/ savory), presented by Yuxuan Cai, Historian and Food & Culture Educator
8 oz or 226 g / taro jar (sweet)
Package:
Pre-packed
Main Ingredients:
Duck prosciutto, beef bresaola, dry shrimp, taro root, water chestnut, shiitake, pearl onion, scallion, goose fat, and fish sauce.
Taro root, goose fat, sugar, mineral water and ginkgo nut.
Contain shrimp, fish sauce, and ginkgo nut.
These products are being offered on a promotional basis to share with you the Chinese Hakka culture or 客家文化 and its dishes made with taro root, which is also a mid-summer season vegetable. Pickups and deliveries for these products will be limited to the period beginning July 17th and ending on July 30th (first come first serve). You can find more details by visiting our shop online.
4 oz or 120 g / puff (4 pcs/ savory), presented by Yuxuan Cai, Historian and Food & Culture Educator
8 oz or 226 g / taro jar (sweet)
Package:
Pre-packed
Main Ingredients:
Duck prosciutto, beef bresaola, dry shrimp, taro root, water chestnut, shiitake, pearl onion, scallion, goose fat, and fish sauce.
Taro root, goose fat, sugar, mineral water and ginkgo nut.
Contain shrimp, fish sauce, and ginkgo nut.
Cooking Instructions
HAKKA STUFFED TOFU PUFF
LEARN • COOK • SHARE • ENJOY
Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.
READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY
BEST CONSUMED WITHIN FIVE DAYS AFTER PURCHASE
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**
STORAGE TIP: Store your tofu puff and taro purée in a freezer until you are ready to cook.
COOKING TIP: Pan-fry or steam frozen; don not thraw.
STEAM DIRECTIONS - RECOMMENDED
1: REMOVE – stuffed tofu puffs from the sealed package.
2: ADD – 1/2 tablespoon pan-frying oil of your choice to medium size frying pan ( ideally a flat bottom clay pot) over a medium heat.
3: PLACE – the stuffed tofu puffed with the open side down and pan-fry for about 3 minutes until browned and loosely sealed.
4: TURN – the stuffed tofu puffs with the open side up, let it stand on the frying pan (be careful not to prick the tofu puffs; you can use chopsticks or two spoons); turn heat to medium-high.
5: (OPTIONAL) ADD — a splash of Shaoxing cooking wine, rice wine, or dry sherry and let cook, stirring, for about 30 seconds until the wine aroma comes out.
6: POUR — ½ cup of chicken or vegetable stock to the frying pan (rising to half of the tofu puffs; substitute with fine water if you don’t have stock), bring to a boil.
7: COVER— the frying pan with a lid and simmer for 15 minutes over lowest heat, or until the tofu puffs have plumped up and the liquid has become thick and reduced.
8: TRANSFER — to a serving plate or shallow dish, drizzling with the sauce in the pan.
9: ENJOY!
TARO ROOT PURÉE INSTRUCTIONS
1: ADD — 3 cups of cold water to a pot and cover the pot with a lid.
2: TURN — heat to medium to high heat, bring the water to a boil.
3: REMOVE — the lid of the jar containing taro purée, and cover the jar with aluminium foil, seal tightly.
4: PLACE — parchment liner paper into the steam basket, put the jar into the basket and place the steam basket onto the pot.
5: COVER — the pot with a lid, let steam for at least 10 minutes, depending on the power of the stove. Adjust cooking time as needed. You want the taro purée to be steaming hot.
6. REMOVE — the jar from heat, let rest for 1 min and then remove the aluminium foil.
7. (OPTIONAL) TRANSFER — the taro purée to a large round shallow dish or several individual snack bowls, top the purée with ginkgo nuts.
8. DEVOUR and ENJOY! Full-bodied Oolong Tea or Black Tea makes a perfect companion.
Food & Culture
HAKKA CULTURAL FOOD or 客(Kè)家(Jiā)文(Wén)化(Huà)
HISTORY: Taro (Colocasia esculenta) has been known since before the Han period, primarily grown as a root vegetable for its edible, starchy corm…
