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1 1/2 pints, or about 3 cups dofu hua, or tofu blossom 
Gently spoon the dofu hua into a serving bowl or small individual soup bowls. Cover and place over gentle steam in a steamer, wok or Dutch oven. Cover and steam over medium heat while you continue with the recipe.

2 teaspoons vegetable oil 
2 tablespoons chili paste with garlic 
1 tablespoon Indonesian sambal oelek (a chile sauce) 
1 teaspoon Peppercorn Oil (see recipe), optional 
1 tablespoon rice vinegar 
1 tablespoon sugar 
1 tablespoon minced shallots 
1 tablespoon minced green onion 
Stir together the oil, chili paste, sambal, the optional peppercorn oil, the vinegar, sugar, shallots and green onion. 

1 tablespoon vegetable oil 
2 to 4 ounces beef, sliced thin into 1/2-inch wide strips 
1 tablespoon minced garlic 
1 tablespoon minced green onion 
2 teaspoons minced fresh ginger 
2 tablespoons rice wine 

Heat a wok over highest heat, add oil, then the beef and stir-fry until no longer pink. Add sauce, garlic, green onion and ginger; stir-toss until the sauce boils. Add the wine and stir until the beef is just cooked. 

Remove the bowl(s) of dofu hua from the steamer and spoon the meat sauce over the hot tofu. Serve immediately. Serves 4