Ingredients:
1 package Aloha Tofu Aburage (triangle or square), cut in half
1 (20 ounces) container Firm Aloha Tofu, cut into 1” squares
¼ pound green onions, cut into 2” lengths
Pork Hash Filling:
¾ pound pork hash
2 tablespoon Chinese fishcake
½ can water chestnuts, minced
½ cup green onions, minced
½ teaspoon salt
1/8 teaspoon white pepper
1 tablespoon brown sugar
1 tablespoon Chung Choi*, minced (optional)
1/8 teaspoon ajinomoto
Sauce:
1 (12 ounces) can chicken broth
1 tablespoon brown sugar
1 tablespoon oyster sauce
2 tablespoons shoyu (soy sauce)
1/2″ ginger, thinly sliced
Preparation:
Combine ingredients for filling. Stuff aburage pockets with pork has filling; set aside while sauce is being prepared.
Combine ingredients in a saucepan. Simmer filled aburage in sauce for 15 minutes. Add tofu and green onions; bring to a boil.
Thicken sauce with 2 tablespoons cornstarch mixed in ¼ cup water.
*Chung choi is a Chinese preserved salted cabbage.
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