Tau Pok is a variety of beancurd which is square or rectangle in shape with brown wrinkled skin and a soft, spongy interior. It can be cooked on its own or stuffed with meat or vegetable fillings, or both, and can be added to soup and stew. It can also be baked, barbequed over hot flame or fried in hot oil for a crispy bite.
I would sometimes make a batch of stuffed taupok and freeze them in batches for later use. It can be stored up to two weeks in the freezer and comes in handy especially on occasions when I’ve only time to make a one-pot meal. Toss them into vegetables soup, or with seafood and some greens, for a tasty and satisfying well-balanced meal in a jiffy! (see recipe on One-Pot Stew)
STUFFED TAU POK WITH MINCED PORK & SHRIMPS
40 pcs of small square taupok
(B) The Stuffing : (same as stuffing for Chinese Dumplings)
Combine all ingredients well in a bowl :
200gm ground pork
200gm shrimps, chopped coarsely
3 cloves garlic, minced
1 stalks green onion, chopped
1 red chilli, seeded and minced (or more)
½ teaspoon minced ginger
1 tablespoon light soya sauce
1 teaspoon Chinese rice wine
1 teaspoon sesame oil
¼ teaspoon sugar
2 teaspoon cornstarch
1) Combine (B) well.
3) Freeze batches in zip-lock bags (can store up to two weeks in freezer).
4) Need not defrost before use.