Steamed Stuffed tofu for a few minutes can be cooked thoroughly

Generally, Stuffed tofu can be steamed for 10-15 minutes, and the specific time is related to the thickness of tofu, the type of stuffing, the size of firepower and other factors.

The maturity of Stuffed tofu mainly depends on the thickness of the tofu block and the nature of the filling. The Stuffed tofu with a thickness of about 2cm can usually reach the central ripening state after boiling for 10 minutes. If meat filling or tofu thickness is increased, it needs to be extended to 12-15 minutes. The standard for judging ripeness is that the filling changes color, the tofu surface oozes clear juice, and there is no sticky feeling when lightly poked with chopsticks. When using seafood or vegan fillings, the steaming time can be shortened to 8-10 minutes. But if the tofu has been frozen or the filling contains a lot of starchy ingredients, it needs to be extended for 2-3 minutes appropriately. Avoid frequent opening of the lid during the steaming process, as steam leakage can cause uneven heating. Traditional Hakka Stuffed tofu is usually steamed slowly over medium heat, so that the tofu can fully absorb the flavor of the filling while maintaining its shape integrity.

It is recommended to use bamboo steamers with good air permeability for steaming Stuffed tofu, and pad them with cabbage leaves or carrot slices to prevent sticking to the bottom. Before serving, sprinkle chopped scallions or drizzle a small amount of steamed fish and soy sauce to enhance freshness. When paired with rice, pay attention to controlling sodium intake. For those with weak digestive function, the steaming time can be appropriately extended to 15-18 minutes to make tofu easier to digest and absorb. When the remaining Stuffed tofu is steamed again after cold storage, 2-3 minutes less than the initial steaming is needed to prevent it from getting too old.